Chorizo Sloppy Joes With Kale and Provolone
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1½pounds Mexican or Guatemalan chorizo or Portuguese chouriço, casings removed
- 2teaspoons whole cumin seeds
- 1large green bell pepper, seeded and thinly sliced
- 1medium-size red onion, peeled and thinly sliced
- 2cloves garlic, peeled and minced
- 1cup canned crushed tomatoes
- 2tablespoons hot pepper sauce, preferably one of the thicker varieties, like Cholula or Frank’s
- 4Portuguese-style rolls or sesame-seed hero rolls
- 8thin slices sharp Provolone
- 4handfuls baby kale or spinach leaves
- ½cup sliced pickled banana peppers
- ½cup pitted and chopped green olives, like Castelvetrano
- 1tablespoon celery seeds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
913 calories; 68 grams fat; 24 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 39 grams protein; 2302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan, and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.
- Step 2
Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, ½ cup water and the hot sauce, and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.
- Step 3
To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each, and divide the warm chorizo filling on top. Place equal portions of the kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.
Private Notes
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Cooking Notes
Golem18
As I recall Spanish chorizo (i.e. from Spain) is cooked. All the others, including Mexican, are raw and must be cooked. It's confusing and I always ask my deli guy whether his chorizo is Spanish or Mexican and wether it's raw or cooked. I also wear a belt and suspenders. At the same time.
Jenjen
For vegans or vegetarians: I tried this recipe using Uptons Seitin Chorizo and it was quite good.
Mike Czechowski
Aw... c'mon! If sausages where you live are about like around here, you're talking about one sausage per serving. You mean you never eat a bratwurst or Italian sausage? The rest of it is vegetables and, well, the bun. If one of these sandwiches every now & then is the cause of your death, you must already be skating on thin ice!
Ladycshell
Kale and Sloppy Joe should not even be in the same sentence
David S.
But you ARE being a spoil sport! No one eats a sandwich like this and wrings their hands over the calorie count. There are some things in life that you don’t worry about.
Tom Fox
Made this today... Delicious! I'd recommend draining the chorizo after cooking-the sloppy joes were REALLY sloppy. I'd also recommend an assembly change-put the sloppy joe mixture directly on the roll (not the cheese first) so the bread absorbs some of the liquid. I toasted the bread in the oven and assembled the sandwich like this: Bottom of roll, sloppy joe mix, celery seed, olives, banana peppers, cheese - then broiled it for a few seconds, put on the kale and the top. Delicious!!
Susan
I eat "good for you" 90% of the time. I give myself permission to eat "terrible for you despite the kale" once in a while. Life's too short to not moderate my moderation :)
epistemology
Vegetarian here, but for those who like this sort of thing, wouldn't broccoli rabe be better than kale here?
Dassnt Bodewell
For crying out loud, take what you need and let go of what isn’t right for you. We have enough police already, and if we can read a recipe, we can decide for ourselves what’s right or wrong. Nobody’s forcing anyone to make or eat foods high in calories and fat.
Ax
If you live near a Publix, they sell Gaspar's chouriço and linguiça. I am from Bristol, my mother made chouriço and peppers every Saturday until she passed. Her recipe included dried oregano. We don't add any toppings.
Bbrown
Nope.
RB McGabberty
I made this using soy chorizo, it was delicious! I just cooked the soy chorizo less than I would for regular chorizo, but other than that, I followed the recipe.
Jaci
Making your own fresh "Mexican" chorizo is a breeze. Ground pork and a bunch of spices mixed together, let it marinate raw overnight before cooking. Look up recipes for "fresh chorizo".
Maureen
I don't think anyone claims this sandwich is good for you. It's just scrumptious. And that is enough from time to time.
Mike
As another commenter said recently in relation to another recipe: "Its a recipe, not an edict!"
K. Yancey
We substituted Morning Star veggie chorizo crumbles, and it was perfect!
Deni
To make with chicken chorizo, whole wheat buns, blanched kale.
Andrea
I forgot how much I love banana peppers! I vegetarianized this with a pack of some impossible/beyond something-or-other. The leftovers make for a great lunch the next day too.
DrChefDan
Really good! I made a tapenade or giardiniera type of relish out of the banana peppers, green olives, and spinach and topped the sandwich with it. Kale is too tough.
Frankie Leftwich
Here in Nashville we are lucky to have Emmy Squared about 3 blocks from my house. They make the best chicken parm sandwich on a pretzel bun that I have ever had. This has nothing to do with this recipe but it was on my mind.
kelsey
Halved the chorizo and omitted the pepper and half the tomatoes to adjust… really delicious! Made enough for 3 buns.
Katie
Amazing. Didn’t have celery seeds so used toasted fennel seeds.
Frankie Leftwich
Fennel seeds sound like a good substitution.
Amy C
This was SOOOOO GOOD!!! We normally do not eat sloppy joes in our house but when I showed this recipe to my husband he was willing to give it a try. I am so glad he said yes!!! We have added this into the recipe rotation to make again in the future..
KJ
This is delicious. I subbed fresh spinach for the kale and added a couple more peppers
BM
The Spaniards make a chorizo that is like salami. That one you don't cook. There are two other kinds of Chorizo that are like sausage and need to be cooked. Chorizo or Chorizo Picante, the Chorizo being mild and the the Chorizo Picante having a little spice heat to it. These fall into the category of, " a cocinar", to cook. I would assume for this recipe to use the Spanish Chorizo a cocinar or Chorizo Picante if you want a little heat to kick in.
Reb Blount
Used vegan chorizo and cheese..yummy
mokiethecat
A local grocery now offers chicken chorizo, bulk. Making many more tasty dishes with it including a stuffed poblano with corn.
ys
Mexican chorizo is very fatty. I would not add olive oil to the pan, simply add the chorizo and remove the extra fat before adding veggies.
Emily F
I've never used whole cumin seeds before. Would it be a big difference to just use powdered? If so, how much - maybe 1 tsp?
Jeanine
The Spainards have either just "chorizo" or "cooking chorizo". The former is cured and the latter is raw. In America, we can't get Spanish cooking chorizo (because of limits on import of raw meat products), which is a darn shame, because Spanish cooking chorizo is a magic ingredient: when you brown it in a pan, all this lovely paprika and meat fat comes out of it and flavors everything around it. Some producers in the US try to make cooking chorizo, but I have yet to find one that doesitwell
BM
There is a Basque deli in Carson City, Nevada that makes Chorizo like they do in the mother land. It's worth the trip, bring your biggest cooler. It freezes well.
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