Gourmet Sloppy Joe Melt

Because it’s cheesy, toasty, and outrageously messy in the best way. This is a full glow-up from your childhood sloppy joe—juicy beef and sausage, sharp aged cheddar, garlic-basil buttered bread… all grilled to golden perfection. You’ll need a napkin, maybe two. Or just use your sleeve. I’m not judging.

Ingredients

For the Sloppy Joe Filling:

• 1 tbsp beef tallow (or olive oil)

• ½ sweet onion, finely diced

• 1 shallot, finely diced

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• 1 lb 80/20 ground beef

• ½ lb mild Italian sausage (casing removed)

• ⅓ cup ketchup (or tomato passata)

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tbsp dark brown sugar

• 1 tsp smoked paprika

• 1 tsp soy sauce

• Pinch red pepper flakes (optional)

• ¼ cup dry red wine (or beef broth)

• Salt & pepper, to taste

• 1 tbsp balsamic vinegar (to finish)

• 1 tbsp cold unsalted butter (to finish)

For the Sandwich:

• 4 slices thick-cut sourdough

• 4 slices aged white cheddar (2-4 per sandwich)

• Garlic Parmesan basil butter (store-bought or use regular softened butter)

Instructions

Step 1: Build the Flavor Base

Heat beef tallow (or oil) in a skillet over medium heat. Sauté the onion and shallot until golden, about 5–7 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for another 1–2 minutes until deep red and fragrant.

Step 2: Brown the Meat

Add the ground beef and sausage. Break it up and cook until browned and crispy in spots. Season lightly with salt and pepper.

Step 3: Flavor Bomb Time

Add ketchup, Worcestershire, mustard, brown sugar, smoked paprika, soy sauce, and optional red pepper flakes. Stir well. Pour in red wine (or broth) and let simmer 10–15 minutes, uncovered, until thick and glossy.

Step 4: Silky Finish

Turn heat to low. Add balsamic vinegar and cold butter. Stir until smooth and velvety.

Step 5: Assemble the Melt

Butter one side of each bread slice with garlic Parmesan basil butter. Place 1 slice buttered-side-down in a pan. Add 1 slice cheddar, a scoop of the meat mixture, and another slice of cheddar. Top with the second slice of bread, buttered-side-up.

Step 6: Grill It Up

Cook in a nonstick or cast iron skillet over medium heat for 3–4 minutes per side until golden and crispy, and cheese is melted. Press gently with a spatula for even toasting.

Step 7: Serve

Let it rest for 1 minute. Slice diagonally. Serve hot. Preferably with a napkin. Or six.

Optional Add-Ins

• Pickled jalapeños

• Caramelized onions

• Crispy shallots

• Arugula (for fake health vibes)

John Boos 24”x18” Cutting Board: https://amzn.to/4bKz0Oo

All-Clad D3 12” Stainless Steel Pan: https://amzn.to/3DE6VvG

Shun 8” Classic Chefs Knife: https://amzn.to/4iMa23v

Di Oro Living Silicone Spatula Set: https://amzn.to/422xDrc

Silicone Turner Pancake Spatula: https://amzn.to/3Fp10eu

Peugeot Pepper Mill: https://amzn.to/4c0ikTv

Wooden Salt Box: https://amzn.to/4hkrOd6

Wagyu Beef Tallow: https://amzn.to/4cBGT9u