A delicious twist on traditional sloppy joes, served on cheesy garlic bread, perfect for impressing guests.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 ciabatta loaf split in half lengthwise
2 tablespoons unsalted butter softened
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 teaspoons olive oil
1 pound ground beef
½ cup finely diced yellow onion
2 cloves garlic minced
1½ cups ketchup
¼ cup water
2 tablespoons brown sugar
1 teaspoon yellow mustard
½ teaspoon Worcestershire sauce
Salt and pepper to taste
Instructions
Preheat your oven to 350°F (180°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Slice the ciabatta loaf in half lengthwise. Spread both halves with softened butter. Sprinkle with garlic powder, a touch of salt, and freshly ground pepper. Set aside while you cook the sloppy joe filling.
Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat if needed.
Add the diced onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds more.
Add ketchup, water, brown sugar, mustard, Worcestershire sauce, and a pinch of salt and pepper. Stir well and bring to a simmer. Let it cook for about 10 minutes until thickened and saucy.
Spoon the sloppy joe mixture evenly over each garlic bread half. Top with shredded mozzarella and cheddar cheese.
Place the assembled garlic breads on your prepared baking sheet. Bake for 10–15 minutes, or until the cheese is fully melted and bubbly.
Remove from oven, let cool slightly, and slice into pieces. Garnish with fresh parsley if desired and serve hot.
Notes
For a spicier kick, add some chopped jalapeños to the sloppy joe mixture.
This recipe can be made with ground turkey or chicken for a lighter option.
Leftovers can be stored in the refrigerator for up to 3 days.