Sloppy joes

Some foods are memory triggers, meals that send you back to long-forgotten moments in your life. The sloppy Joe sandwich is one such time machine. This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan. It's a tribute to the one his mother, Rose, used to make for him as a child, and it is perfect: a sweet and spicy hill of thick sauteed ground beef spilling out of a toasted homemade kaiser roll. He tops his with melted cheddar, and that can't be a bad thing. All in all, it is a terrific antidote to adulthood.

Ingredients

Instructions

1. In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to
   6 minutes. Add garlic, and saute for
   30 seconds. Add ground beef, and saute until well browned, 15 to
   20 minutes.
2. Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about
   45 minutes.
3. To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about ½ cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.

Nutrition