Puttanesca Sloppy Joes
This Puttanesca Sloppy Joes recipe is a fun, flavourful, and amazing update on the traditional sandwich. A little unusual, but it just works!
Servings: 4 Servings
Calories: 383kcal
Equipment
- 1 Large Skillet
Ingredients
Puttanesca Sloppy Joes Filling:
- 3 Anchovy fillets
- 1 tablespoon Olive Oil
- 1 Small Onion Finely chopped
- 1 lb Lean Ground Beef
- ¾ cup Tomato Sauce
- 1 tablespoon Brown Sugar
- 1 tablespoon Dried Parsley
- 2 teaspoon Dried Basil
- 2 teaspoon Dried Oregano
- 2 teaspoon Garlic Powder
- ½-1 teaspoon Red Pepper Flakes
- ⅓ cup Sliced Black Olives drained well
- 2 tablespoon Capers Drained
- Salt and Pepper to taste
Assembly:
- 4 Ciabatta Rolls 8 if using small ones
- Garlic Butter
- Shredded Parmesan Cheese
Instructions
Puttanesca Sloppy Joes Filling:
- Get a medium campfire going, or get your charcoal on the go. (If you’re making this on a stove, use medium high heat and a nonstick pan.)
- Add the anchovies and olive oil to a large cast iron skillet - or a dutch oven. Use a fork to mash the anchovies into small pieces, then add the onions to the pan and set it over the fire or hot coals.
- Cook until the onions start to soften, about 2-3 minutes.
- Note: If using frozen onions, you can thaw them first, or just add them in frozen. They’ll take a bit longer to cook if frozen, but it works just fine!
- Add the ground beef and cook - breaking up the meat as it cooks - until it’s browned and cooked though.
- Add the remaining ingredients to the pan, stir well to combine. Allow to simmer for about 15 minutes, or until thickened to the texture you like.
- Season with salt and pepper, to taste.
Assembly:
- Split your Ciabatta rolls, toast them to golden brown over your grill or campfire. Spread with the garlic butter, and arrange on your serving plates.
- Divide the Puttanesca meat mixture between the 4 bottom buns, and top with some Parmesan cheese, before finishing off with the top bun.
- Serve immediately, with plenty of napkins!
Notes
Leftovers:
Leftover Sloppy Joe mix can be cooled to room temperature, then stored in an airtight container in the fridge for 3-4 days. Reheat before serving.
Make Ahead:
See the post for details on how to do most of the food prep in advance, creating a freezer pack of ingredients. It makes the cooking SO much quicker and easier when we get to our campsite!
Nutrition
Calories: 383kcal | Carbohydrates: 37g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 977mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 429IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 5mg
