Sloppy Joes on Sandwich Rolls
Ground beef cooked down until the sauce clings instead of runs, spooned into toasted sandwich rolls. The reduction is what keeps the roll standing.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Ingredients
Makes 4 sandwiches. The meat keeps 5 days.
- ThinSlim 4 ThinSlim Foods Zero Net Carb Sandwich Rolls
- 1 lb ground beef, 85/15
- 1 small yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 2 cloves garlic, minced
- 1/3 cup tomato paste
- 3/4 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 tablespoon butter for the rolls
- Salt and black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
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- Long Rolls $9.49
Method
- Brown the beef in a dry skillet over medium high, breaking it up as it goes, six to eight minutes. Pour off all but a tablespoon of the fat.
- Add the onion and pepper and cook four minutes, until they lose their raw edge. Add the garlic for thirty seconds.
- Stir in the tomato paste and cook it two minutes, until it darkens and starts sticking to the pan. That sticking is where the flavor comes from.
- Add the water, Worcestershire, mustard and paprika and scrape the pan flat.
- Simmer uncovered fifteen to eighteen minutes. It is ready when you drag a spoon across the bottom and the track stays open for two full seconds.
- Stir in the vinegar. Taste and add salt and pepper.
- Split the rolls, butter the cut faces, and toast them face down in a clean skillet over medium for ninety seconds, until dry and gold.
- Spoon the meat onto the bottom halves, cap them, and eat right away.
Tips
Reduce further than the recipe you grew up with. A supermarket bun is meant to absorb loose sauce and it does. A ThinSlim sandwich roll does not, so whatever liquid is left in the pan ends up on the plate. The two second spoon track is the test, and it usually takes five minutes longer than you expect.
Toast the cut faces in butter. It builds a dry skin that keeps the sauce where you put it. Watch the clock, because these rolls brown faster than wheat rolls.
The meat is better on day two, but never assemble ahead. These rolls also slice cleanest straight from the fridge with a serrated knife.
Toast the cut faces in butter. It builds a dry skin that keeps the sauce where you put it. Watch the clock, because these rolls brown faster than wheat rolls.
The meat is better on day two, but never assemble ahead. These rolls also slice cleanest straight from the fridge with a serrated knife.