Chorizo Sloppy Joes with Kale and Provolone
This recipe is a twist on the classic sloppy joe, using chorizo, kale, and provolone cheese for a flavorful and satisfying sandwich. It's inspired by flavors found in Bristol, RI's Portuguese community, offering a unique blend of spices and textures. The recipe uses readily available ingredients, with substitutions suggested for hard-to-find chorizo varieties. Don't skimp on the olives, banana peppers, or celery seeds—they're key to the authentic Rhode Island-inspired taste.
This recipe is a twist on the classic sloppy joe, using chorizo, kale, and provolone cheese for a flavorful and satisfying sandwich. It's inspired by flavors found in Bristol, RI's Portuguese community, offering a unique blend of spices and textures. The recipe uses readily available ingredients, with substitutions suggested for hard-to-find chorizo varieties. Don't skimp on the olives, banana peppers, or celery seeds—they're key to the authentic Rhode Island-inspired taste.
- 2 tablespoons olive oil
- 1 1/2 pounds mexican or guatemalan chorizo or portuguese chouri casings removed
- 2 teaspoons whole cumin seeds
- 1 large green bell pepper seeded and thinly sliced
- 1 medium-size red onion peeled and thinly sliced
- 2 cloves garlic peeled and minced
- 1 cup canned crushed tomatoes
- 2 tablespoons hot pepper sauce preferably one of the thicker varieties, like cholula or frank’s
- 4 portuguese-style rolls or sesame-seed hero rolls
- 8 thin slices sharp provolone
- 4 handfuls baby kale or spinach leaves
- 1/2 cup sliced pickled banana peppers
- 1/2 cup pitted and chopped green olives like castelvetrano
- 1 tablespoon celery seeds
- Carbohydrate 28.4016550052839 g
- Cholesterol 0 mg
- Fat 10.1336250060237 g
- Fiber 8.21415003855938 g
- Protein 6.95217500227262 g
- Saturated Fat 1.31629600067372 g
- Serving Size 1 1 recipe (1092g)
- Sodium 503.722500397572 mg
- Sugar 20.1875049667245 g
- Trans Fat 0.795588000509083 g
- Calories 204 calories
Step-by-step
- 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.
- 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, 1/2 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.
- 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.
A Taste of Rhode Island: My Chorizo Sloppy Joe Adventure
As a busy professional, finding time to cook delicious and satisfying meals can be a challenge. But let me tell you, this Chorizo Sloppy Joe recipe has become a real lifesaver! It’s quick, easy, and bursting with flavor, easily adaptable to whatever chorizo I can find at my local market. The inspiration for this sandwich comes from a New England chef, but honestly, I've made it my own.
The original recipe calls for a specific type of Portuguese sausage, but let's be real, not every grocery store stocks those niche ingredients. That’s where the beauty of this recipe lies – its adaptability! Whether it’s Mexican chorizo, Guatemalan chorizo, or even a well-seasoned Italian sausage, this sandwich can handle it. The key is that bold, paprika-infused flavor that adds so much richness. I’ve even experimented with adding a pinch of smoked paprika for an extra layer of smoky depth, it was divine!
I love the unexpected combination of the spicy chorizo, the slightly bitter kale, and the creamy provolone. The pickled banana peppers and olives add a wonderful tangy crunch, while the celery seeds bring a unique, almost earthy note that really ties everything together. The inspiration for the celery seeds, I learned, is a nod to a Rhode Island “New York System” hot dog. It’s a small detail that makes a huge difference. I'm always searching for creative ways to elevate simple recipes, and this is a perfect example of how subtle additions can create a truly memorable dish.
This sandwich isn't just for lunch either; it makes a fantastic dinner. My friends and I often share a batch at our weekly get-togethers – it’s always a crowd-pleaser. We’ve even adapted it for catering events, making mini-sloppy joes for a more elegant approach. The beauty is in its versatility.
My Tip for Success: Don’t skimp on the veggies! The vibrant colors and textures of the bell peppers, onions, and garlic really add to the overall appeal of the sandwich. And remember, when it comes to the celery seeds, more is more! A generous sprinkling is crucial for that authentic Rhode Island flair.
The first time I made this recipe, I was genuinely surprised by how much flavor came from such simple ingredients. It's a testament to the power of well-chosen spices and textures working in harmony. The chorizo provides the base, a savory richness that's both comforting and exciting. The kale adds a welcome earthiness and bit of healthy greens amidst all the indulgent flavors. And the provolone, oh the provolone – it melts beautifully, adding a wonderful creaminess that balances the spice of the chorizo. It’s a simple thing, yet it brings so much.
Making it My Own: I've tweaked the original recipe slightly over time. For instance, I’ve experimented with adding a splash of Worcestershire sauce to the chorizo mixture for an extra layer of umami, and I've used different types of bread based on whatever I have on hand. Crusty rolls? Absolutely! Ciabatta? Even better! The beauty of cooking is making things your own, isn’t it?
This Chorizo Sloppy Joe recipe is more than just a sandwich; it’s a culinary adventure. It’s a journey into the vibrant flavors of Rhode Island, a reminder that even the simplest recipes can deliver extraordinary taste. And it's a dish that's perfectly suited for my busy lifestyle - quick, delicious, and adaptable enough to fit into any weeknight dinner routine. Give it a try; I think you'll be hooked!
Beyond the Sandwich: The chorizo mixture is incredibly versatile. I've used it as a filling for baked potatoes, as a topping for grilled chicken, and even as a base for a hearty pasta dish. The possibilities are truly endless! This recipe is an invitation to explore, to experiment, and to create your own version of this delicious Rhode Island-inspired treat. So get cooking, and let me know how it turns out!
