Ode to a Messy Sandwich

I’ve heard it said that Sloppy Joes were a popular item in school lunch cafeterias. Honestly, I never had a Sloppy Joe at school. Did you?

There should be no surprise that Sloppy Joes gained popularity during the Great Depression both in the restaurant industry and social gatherings. They were cheap, stretching the food budget as far as it could possibly go. That still doesn’t tell us the origins of this rather messy sandwich.

The truth of the matter is we might never know. In Sioux Falls, Iowa a restaurant named Ye Olde Tavern opened in 1920. There a man named Joe developed a top-secret recipe for a chopped meat sub called the Tavern Sand-witch. Even after the restaurant was sold, this sandwich continued to be featured as a staple. (While I cannot be certain they are the same, one of my old Crock Pot Cookbooks does have a recipe for a sandwich called the Tavern Joe. In its original form, the recipe contained a pint of dark ale.) Others point to a bartender in Key West who came up with a loose meat sandwich to serve with cocktails in the 1930s, drawing in customers seeking a little substance with their booze. Still others give credit to a saloon keeper in Havana, Cuba who served his sandwich to the likes of Ernest Hemmingway, who then in turn brought his love for Sloppy Joes back to America. One thing we know for sure is that thanks to ConAgra Foods and Hunt’s in 1969 a canned version called the Manwich it the shelves and American housewives went nuts. Brown some meat, open a can and let it simmer just long enough to warm through. Slap it on a hamburger bun and call the family to dinner in about 15-minutes time.

Not only did I never have a Sloppy Joe in school, I didn’t have the Manwich version either – not until I met and married my Hubby. He’s a great cook – so long as cooking involves opening a can. (Yes, he is the King of the Grill, but barbecuing and cooking are two completely different skill sets.) While I do like the convenience of opening a can, the creative side of me still needs to fiddle with things.

Sándwich Desordenado de José
1/2 Yellow Onion
2 Garlic Cloves
1 tablespoon Olive Oil
1-1/2 lbs Ground Beef
1/2 lb Chorizo
1/2 cup Mexican-style Hot Tomato Sauce
1/2 cup Ketchup
1-1/2 tablespoons Brown Sugar
2 tablespoons Worcestershire Sauce
1 tablespoon Dry Mustard
2 tablespoon Apple Cider Vinegar
1/ teaspoon New Mexican Red Chili Powder or to taste
6 Hamburger Buns
Butter as needed
Sliced Jalapeño Peppers ad desired

Cut onion in half from root to tip. Reserve half for another purpose, peed and dice remaining half. Peel and mince garlic. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté until browned, about 5 minutes or so. Add ground beef and chorizo; cook and breaking up the meat into smaller pieces until cooked through, about 10 minutes. Drain well in a colander, pressing down on the meat to squeeze out as much grease as possible. Transfer meat mixture to a slow cooker.

Stir hot tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and red chili powder into meat mixture. Cover the slow cooker on HIGH for 1 hour or LOW for 2 hours.

Split buns open. Brush with a little butter, toast lightly. With a slotted spoon to allow any additional grease to drip away, pile on the meat. Top with sliced Jalapeños, serve and enjoy.

Serve with fries and plenty of napkins.

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The LORD is just in all His ways
and holy in all His works.
The LORD is near to all who call upon Him,
to all who call upon Him in truth.