Best Sloppy Joes

Here's a well loved family favorite which my 90-year-old mother immediately took to when she moved in with us.

I am not positive but believe this recipe came from Gourmet in the letters from readers section quite a long time ago. I skip the chopped onion when I am especially pressed for time.

Enjoy!

Step 1:
1 pound extra-lean ground beef
1/2 cup chopped onion

Sauté beef and onion until meat is no longer pink. Drain fat.


Step 2:
1 cup ketchup
2 teaspoons dark brown sugar
2 teaspoons white vinegar
2 teaspoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon
Pepper to taste

4 burger buns

Add all and cook, uncovered, over low heat, stirring occasionally, until thickened, about 10 minutes. Pop on the buns and enjoy!

Tandoori Chicken Sandwiches

Brahaman Chicken from India
You don't have to use this variety
in these delicious sandwiches!

This is more Indian-adjacent than truly Indian but it is absolutely delicious and has familiar Indian flavors. 

It is a Bon Appetit recipe that we came across in one of my daughter's cookbooks. It delivers on so many levels, first of which is extreme flavor. It's easy and can be made ahead, so is perfect for the upcoming football season when the afternoon game means you're busy until dinnertime. (We've got a lot of Chiefs and Cowboys games to watch after all!)

Tandoori Chicken Sandwiches

Ingredients

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread

Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

For Sandwiches:
Step 1
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.

Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)

Step 3
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.

For Mayonnaise:
Step 4
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

Meatball Subs

This was on one of those handy-dandy recipe cards in Cook's Country, long ago. It is unfailingly reliable and a real crowd pleaser. It is really, really easy. 

 I've simplified it a bit more by using a pound of Italian sausage and bread crumbs that have no Italian seasonings. 

 I also use my favorite pizza sauce instead of a jarred marinara.  I usually have a cup or so stashed in my freezer, so that makes it very simple for me. Also, you won't find an easier or more delicious sauce anywhere. Just try it once and see what you think. 

  Meatball Subs 

1 tablespoon extra-virgin olive oil
1-1/4 pounds 85 percent lean ground beef
3/4 cup plain dried bread crumbs with Italian seasonings
2 large eggs, lightly beaten
1 teaspoon garlic powder
1 teaspoon table salt
1/2 teaspoon pepper
4 (6-inch) Italian sub rolls, split lengthwise
1-1/3 cups jarred marinara sauce
4 slices deli provolone cheese (4 ounces)

BEFORE YOU BEGIN
Our favorite premium jarred sauce is Victoria Marinara Sauce.

INSTRUCTIONS
1
Adjust oven rack to middle position and heat oven to 400 degrees. Grease rimmed baking sheet with oil. Mix beef, bread crumbs, eggs, garlic powder, salt, and pepper in bowl until well combined. Form mixture into twelve 2-inch meatballs, place on prepared sheet, and bake until browned and meat registers 160 degrees, about 15 minutes. Transfer meatballs to plate; discard accumulated grease on sheet.

2
Carefully line now-empty sheet with parchment paper. Place rolls on sheet and lay 3 meatballs inside each roll. Top meatballs on each sandwich with 1/3 cup marinara sauce and 1 slice provolone. Bake until cheese is melted and sauce is heated through, about 5 minutes. Serve.

Pan Bagnat (Provençal Tuna Sandwich)

My parents made a version of this sandwich from the Time Life Foods of the World cookbook series. We loved it. Loaded with different ingredients, bathed in a vinaigrette (the title means "bathed bread"), weighted down and left for all the flavors to meld — it was the perfect summer meal.

So I was intrigued when Cooks Illustrated had their own version and tried it out last weekend. Theirs is more like a Salade Niçoise than the one I grew up with, but I love Salade Niçoise so that was no bad thing!

It was truly delicious, simple to assemble (though requiring about an hour), and perfect for hot weather.

Note: We had extra pieces of this in the fridge for up to a week as we slowly consumed them for lunch (or breakfast!). It held perfectly well and could be made well ahead of time for a party or picnic if you let it come up to room temperature.

PAN BAGNAT

STEP 1
1 vine-ripened tomato, cored and sliced thin
1 small red onion, sliced thin
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1 large baguette, or ciabiatta (18 inches long, 3 inches wide, and at least 2 inches tall), halved horizontally [You can also do this in a large, round loaf as long as it holds the ingredients.]

Heat oven to 350°.

Lay tomato slices on paper towel-lined plate and set aside.

Toss onion, vinegar, garlic, and salt together in bowl.

Using hands or metal spoon, remove inner crumb from bread bottom to create trough, leaving 1/4-inch border on sides and bottom Place breat halves cust side up on baking sheet and bake until very lightly toasted, 5 minutes.

STEP 2
3/4 cup niçoise or kalamata olives, rinsed, pitted
1/2 cup fresh parsley
3 tablespoons capers, rinsed
1 tablespoon fresh oregano leaves
3 anchovy fillets, rinsed and patted dry
1/4 cup olive oil
2 tablespoons Dijon
1/4 teaspoon pepper

Pulse olives, parsley, capers, oregano, and anchovies in food processor until coarsely but evenly chopped, 10-12 pulses. Add to bowl with onion mixture. Add oil, mustard and pepper and toss to combine.

STEP 3
1/4 cup olive oil
3 5-ounce cans oil-packed tuna
3 hard-boiled eggs, sliced thin

Brush inside of each bread half with 1 tablespoon oil. Place two-thirds of olive mixutre in hollow batuette bottom and spread evenly.

Distribute tuna evenly over olive mixture and drizzle with remaining two tablespoons oil.

Shingle tomato slices over tuna.

Shingle egg slices over tomato.

Top eggs with remaining olive mixture and cap with bread top. Sandwich will be very full.

STEP 4
Press gently on sandwich and slice in half cross-wise. Wrap each half tightly in plastic wrap. Sit on a baking sheet to catch any juices that escape the wrap. Place rimmed baking sheet on top of sandwiches and weight with heavy Dutch oven or two 5-pound bgs of flour or sugar for 1 hour.

Flip sandwiches halfway through weighting.

Wrapped sandwiches can be refrigerated for up to 24 hours. Let come to room temperature before serving.

Serves 4-6. Prep time 1 hour.

Olive Salad

Here's the olive salad that I use on muffalettas. Though to be truthful I will admit that I can just eat it straight out of the bowl. James Beard’s Sicilian Salad 4 cups stuffed olives, sliced 1 cup finely chopped celery 1/2 cup capers 1 medium onion, minced 3 cloves garlic, minced 6 tablespoons olive oil 1/4 cup vinegar 1 teaspoon pepper Combine and let marinate, refrigerated, at least one hour.