Sausage, Pepper and Onion Sloppy Joes
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2-2 pounds ground pork
- 2 tablespoons fennel seeds
- 1/2 tablespoon crushed red pepper flakes
- Salt and freshly ground pepper
- 3-4 cloves garlic, grated
- 1 large onion, chopped
- 3 cubanelle peppers, cut into small dice
- 3 tablespoons tomato paste
- 1/2 cup parsley, chopped
- 2 tablespoons brown sugar
- 3 tablespoons aged balsamic vinegar
- 1 1/2-2 cups chicken stock (depending on how sloppy you like it!)
- 4 individual ciabatta or whole wheat rolls
- 1 cup Parmigiano Reggiano cheese
- 1/2 cup basil, chopped
- Pre-heat the broiler.
- In a large pot over medium-high heat, heat two turns of the pan of EVOO, about two tablespoons. Add the ground pork and brown, breaking it up with a potato masher as it cooks, about 5-6 minutes.
- Add the fennel seeds, crushed red pepper flakes, salt, freshly ground black pepper, garlic, onion and cubanelle peppers. Cook until the veggies are softened, about 4-5 minutes, then stir in the tomato paste and cook for about 1 minute. Mix in the parsley, brown sugar, balsamic vinegar and chicken stock. Let the mixture come up to a bubble, then reduce the heat and simmer, about 10 minutes.
- While the filling is simmering, split the rolls in half and toast them under the broiler. Once they are golden, remove them and sprinkle each with about a palmful of Parmigiano Reggiano cheese. Place them back under the broiler to melt the cheese.
- To serve, ladle the mixture onto the bottom half of the ciabatta rolls. Garnish each sammie with basil and serve with a salad alongside.