EADY IN: 35mins

YIELD: 4 sandwiches

UNITS: US

INGREDIENTS

Nutrition

• 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

DIRECTIONS

• 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.