Prep
- I have never heard of this sandwich but came across it at cookscountry.com. It's like sloppy joe but with different seasonings.
- The original recipe called for 2 pounds of ground beef and made 10 servings when served on torpedo rolls. I halved the recipe which would provide plenty of meals for the two of us, particularly when served on slider buns.
- Because I halved the recipe I used a 4-quart sauce pan instead of a Dutch oven.
- I made this on Saturday so we could eat it on Sunday after a day at the ball park.
- I was afraid of the spiciness of the recipe so modified it, as suggested in the recipe notes. I used jarred sweet cherry peppers instead of jarred hot cherry peppers and I reduced the red pepper flakes, reduced them all the way to zero. So my version is probably not very explosive.
Eat
- I wasn't hungry after getting back from the ball park on Sunday (where I had a fried chicken sandwich and a lot of peanuts) so we didn't eat this until Monday.
- Served with white corn, potato chips, Bubbies bread and butter pickles, and lemonade or Vella Delicious Red so a very quick meal to put together, as desired. The only "cooking" was reheating the filling in the microwave and toasting some buns.
- Without the hot pepper flakes and hot cherry peppers the sandwich was a little bland.
- As expected, given the ingredients (which included Italian seasoning, garlic, onion, tomato sauce, and tomato paste), the sandwich had an Italian flavor.
- It took some searching at the supermarket to find the jarred sweet cherry peppers; I never did see jarred hot cherry peppers.
- The filling was nice and tender; cooked ground beef can sometimes be rubbery. The raw ground beef was mixed with a solution of 1½ tablespoons water with ½ teaspoon baking soda for 15 minutes which contributed to the pleasant texture. I might try this trick when next I make Peg's Sloppy Joe.
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