Italian Sloppy Joes: Updated "Messy Giuseppe"

Italian Sloppy Joes: Updated "Messy Giuseppe"

The Messy Giuseppe takes everything you love about sloppy Joes (the gooey, saucy, meaty deliciousness) and kicks it up with Italian flair. Think of it as a hearty, comforting Italian sub that’s packed with flavor and just as messy as you want it to be. The peppers, sausage, and red wine create the ultimate savory blend, while the garlic buttered rolls and melted cheese make each bite feel like a celebration. This one’s for the person who believes messy sandwiches are a full-on experience, not just a meal. Get ready to get your hands dirty in the best way possible — and keep those napkins close! 

Ingredients

  • 2 tablespoons olive oil

  • 2 Italian peppers, cubanelle and/or red frying, seeded and finely chopped

  • 1 large onion, chopped

  • Salt and pepper

  • ½ pound Italian sweet sausage with fennel

  • ½ pound Italian hot sausage

  • 4 large cloves garlic, chopped

  • 1 pound 80% lean ground beef

  • 1 teaspoon oregano, ⅓ palmful

  • 2 tablespoons sundried tomato paste

  • About 2 teaspoons Worcestershire sauce or balsamic vinegar

  • ½ cup red wine

  • 1 cup chicken or beef stock

  • 2 cups passata or tomato puree

  • About 1 teaspoon sugar

  • 1 small handful basil, torn

Rolls for 6 sandwiches:

  • Sesame Italian bread, cut into 4-5 inch pieces and split, sesame rolls or sandwich rolls, split and lightly toasted

  • Cracked garlic, 1 large clove, warmed in 4 tablespoons melted butter

  • Grated parm

  • Chopped parsley

Toppings of choice:

  • Deli-sliced provolone and/or mozzarella

  • Hot pickled cherry pepper rings

  • Baby kale or arugula leaves

Directions

Heat a large deep skillet over medium-high heat and add the oil, 2 turns of the pan, add the peppers and onions and season with salt and pepper and soften 5 minutes. Cut the sausage from the casings. Add garlic and stir a minute. Add the sausage, beef and oregano, lightly brown and crumble meats with a wooden paddle or a fork. Add the sundried tomato paste, Worcestershire sauce or balsamic and wine and let them absorb. Add the stock, tomato and a sprinkle of sugar, then stir in torn basil and simmer to thicken over low heat, partially covered.

Lightly toast bread and brush with garlic butter, then sprinkle with cheese and parsley and set to golden in hot oven or under broiler.

If serving with melted cheese, fill rolls with sloppy mix, then top with cheese and pop in oven to melt. Top meat sandwiches with cherry peppers and greens.