Ground beef, carrots, and sweet tomato sauce come together to make an easy yet comforting sandwich.
Growing up, my parents often relied on canned and boxed ingredients to help make dinner – Lipton noodles, jarred sauces, even canned Chinese food. One meal we had often were Manwiches, aka sloppy joes. Manwich is sauce in a can to make sloppy joes because it was a man’s sandwich (hence the name). I ate them without hesitation, but as I grew up, I started to realize how much I didn’t like them. Overly sweet and overly processed. I was lucky I could even eat one sandwich anymore. Fast forward to cooking on my own, I am constantly looking for easy dinner ideas that don’t involve pasta. Pasta consumption is something I need to watch since I could easily eat it 5 times or more per week. Sandwiches make a fast and effortless dinner. I decided to tackle Homemade Sloppy Joe Sandwiches (and even included a healthy secret ingredient).
If you break down a typical sloppy joe sandwich, it’s nothing more than ground beef and tomato sauce. If you can make tacos, you can easily make these sandwiches. I used America’s Test Kitchen’s recipe as a starting point. After all, their recipes have yet to let me down. The key is not to overcook your meat. You want the meat to still be slightly pink when you add the sauce ingredients because the meat will still cook afterwards.
So what’s my healthy secret ingredient? Carrots! That’s right – I added chopped carrots to my sloppy joes. The inspiration came from a recipe for taco salad that called for carrots cooked right in the beef. Hey every little bit of healthy helps, right? You can also add chopped bell peppers, but I didn’t have any in the fridge at the time.
These sandwiches were so good, I’m actually quite excited to make these for my parents and brother next time they visit. Who actually says “I’m making you sloppy joes when you visit?” But they were honestly that good. A little bit of sweetness, a little bit of spice. So much better than the Manwiches Mom used to make (sorry, Mom).
Source: Slightly adapted from The Best Of America’s Test Kitchen
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