To take a “Top Chef” approach:
American chef: Sloppy Joe Eggs Benedict, a crispy-edged fried egg atop the filling, on an English Muffin, garnished with a dab of hollandaise and a sprinkle of smoked paprika.
Canadian chef: smoked Gouda or sharp white cheddar, thick-cut maple-candied bacon, and quick-pickled red onions.
French chef: crispy fried shallots, sautéed wild mushrooms (cremini or shiitake), and a dab of truffle mayonnaise.
Italian chef: crumbled Gorgonzola Dolce (a creamier blue cheese) and a drizzle of thick balsamic glaze.
Mexican chef: shaved fresh jalapeños, a dollop of lime-infused crema (substitute sour cream or crème fraîche), diced or sliced avocado, and a garnish of micro-cilantro or diced conventional cilantro.
The roll:
High-end multigrain seeded roll
Pretzel roll
Toasted brioche roll brushed with garlic butter (also works on any burger bun)
[8] It may not be “gourmet,” but a Sloppy Joe Pizza is fun. Here’s the recipe (photo © Taste Of Home).
SLOPPY JOE HISTORY
The Sloppy Joe originated in the U.S. during the early 20th century.
Early and mid-20th century American cookbooks offer quite a few Sloppy Joe-type recipes, although they can go by different names:
Chopped Meat Sandwiches, Hamburg à la Creole, Minced Beef Spanish Style, Spanish Hamburgers and Toasted Deviled Hamburgers, among others.
(May we say…all of these names sound more appetizing than Sloppy Joe.)
Research done by H.J. Heinz says that it seems that the sandwich named Sloppy Joe originated with the “loose meat sandwiches*” sold in Sioux City, Iowa, in the 1930s.
Not surprisingly, they were the creation of a cook named Joe.
A Sloppy Joe differs from a traditional loose meat or tavern sandwich* due largely to its tomato-based sauce.
References to Sloppy Joe sandwiches begin by the 1940s [source].
It was affordable comfort food, and by the 1960s, food companies began producing packaged Sloppy Joe in cans with meat, or just the sauce.
One example is Manwich (photo #7), a sauce made by Hunt’s that can be used to make Sloppy Joes (tomato paste, HFCS, distilled vinegar, spices).
[9] Sloppy Joe Pockets. Here’s the recipe (photo © Taste Of Home).
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*A tavern sandwich, also called a loose meat sandwich, is a concept from the Midwest. It consists of ground beef mixed with sautéed onions on a bun, sometimes topped with pickles, ketchup, mustard, and cheese.
The legend is that the loose meat sandwich (subsequently given the fancier name of “tavern sandwich”) was invented in 1924 by a man named Dave Higgin at Ye Olde Tavern in Sioux City, Iowa. Here’s more about it. Or see the recipe in the photo below.
†Italian seasoning recipe: It’s easy to make using the dried herbs that you have. Blend 1-1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. Keep in a jar, tightly closed.
‡Fancy slaw could be as simple as a mix of white and red cabbage with flavored mayonnaise, or a thinly julienned Granny Smith apple and fennel slaw in a lemon vinaigrette.
‡‡Easy hollandaise options: 30-Second Blender Hollandaise: Put 2 egg yolks, a squeeze of lemon, and a pinch of salt in a blender. Melt a stick of butter until it’s bubbling hot. Turn the blender on low and very slowly stream in the hot butter, which “cooks” the yolks and emulsifies them instantly.
Mock-Hollandaise Sauce: For a lighter, tangier version mix 1/2 cup plain Greek yogurt, 1 teaspoon Dijon mustard, a squeeze of lemon juice, and a pinch of turmeric e richness of the poached egg and ham, but it stays stable even if it sits on the table for 20 minutes.
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