Sloppy Gino Sandwiches

Sloppy Gino Sandwiches

With the summer heat in full swing, I like to keep oven use to a minimum. I use my crockpot a lot more often, as well as the toaster oven and the stove top.

This sloppy joe spin-off is perfect for a summer dinner since it’s done completely on the stove. The recipe comes from Nadia G from Bitchin’ Kitchen (who bugged me at first but she’s grown on me — I’m not alone, right?), and I’ve tweaked it a bit. Her original can be found here, and mine is below.

I did add pancetta the first time I made it, but honestly I couldn’t tell it was even in there, and since it’s not exactly cheap, I’ve left it out since and can’t tell the difference.

The original says it makes only four servings, but I’m able to easily get enough for the 5 of us plus leftovers.

Sloppy Gino Sandwiches
adapted from Nadia G

1 pound ground beef
2 cloves garlic, minced
1 onion, minced
1 red or green bell pepper, diced
Salt and freshly ground black pepper
2 cups/1 large can pureed San Marzano tomatoes
1/2 cup Parmigiano-Reggiano, grated
1/2 cup chili sauce
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
Pinch cayenne pepper
A couple fresh thyme sprigs, minced
1 jalapeno pepper, minced
6 hamburger buns

Brown the beef in a large skillet until golden brown, about 5 minutes.

Stir in the garlic, onions and bell peppers and sprinkle with salt and black pepper. Add the tomatoes, cheese, chili sauce, paprika, sugar, vinegar, Worcestershire, cayenne, thyme and jalapeno and bring to a boil. Reduce the heat to a simmer and cook, covered, 15 minutes. Taste and adjust the seasoning.

Toast the buns in a grill pan or toaster and lightly spread with mayo. Divide the beef between the buns and garnish with more cheese if desired.