Sloppy Joe Grilled Cheese
- Ready In:
- 1 tablespoon olive oil
- 1 lb ground sirloin
- 1⁄2 cup yellow onion, diced
- 1⁄2 cup green bell pepper, diced
- 2 garlic cloves, minced
- 2⁄3 cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon grainy mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup chicken stock or 1/4 cup water
- 8 slices marbled rye bread
- 2 cups shredded cheddar cheese
- 6 tablespoons unsalted butter, softened
- 1⁄2 cup sliced pickle
- Set a large skillet over medium-high heat with the olive oil. Once hot, add the ground sirloin and begin breaking it up with a wooden spoon. Cook until crispy and no longer pink, about 10 minutes. Add the onion, bell pepper and garlic and cook until softened, about 5 minutes.
- Add the ketchup, tomato paste, Worcestershire sauce, mustard, salt, pepper, cayenne, and chicken stock. Bring to a simmer and cook until the sauce has thickened and almost evaporated completely, about 2-3 minutes. Remove from the heat and let cool.
- To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheese. Spoon the Sloppy Joe mixture on top of the cheese. Top with remaining cheese and top each with a slice of bread. Brush with remaining butter.
- Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is crisp and golden and the cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches.
- To serve, cut each sandwich in half and skewer with a few pickle slices on top.
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RECIPE MADE WITH LOVE BY
"Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA."
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