We've taken the basic concept of a sloppy joe and a transformed it into a scrumptious, Italian-style sandwich. Lightly toasted, oregano-dusted torpedo rolls are filled with crumbled sweet sausage, garlic, onion, tomatoes, fresh basil and melted mozzarella to make a deliciously satisfying, hand-held meal.
Sloppy Joes – Italian Style
Crumbled Italian sausage, garlic, onion, diced tomatoes, fresh basil and mozzarella cheese make a sloppy joe-style filling for toasted torpedo rolls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1-1/4 lbs sweet Italian sausage (we used chicken sausage)
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 4 cloves garlic
- 1 cup diced tomatoes
- Salt and freshly ground black pepper
- 3/4 cup fresh basil leaves, roughly chopped
- 1-1/4 cups shredded mozzarella cheese
- 4 6-inch torpedo rolls, split and lightly toasted (see notes)
- 2 medium tomatoes, sliced
- Remove the sausage from its casings and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, 2 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the sausage and continue cooking until lightly browned, breaking the meat into small crumbles as it cooks (see recipe notes).
- Add the tomatoes, season to taste with salt and pepper and turn the heat down to medium-low. Stir in the basil.
- Spread the sausage mixture over the bottom of the pan and flatten to an even thickness with the back of a spatula. Scatter the cheese evenly over the top, cover the pan and continue heating until the cheese is melted, 2 to 3 minutes.
- Toast the rolls and line them with slices of fresh tomato. Divide the sausage mixture between the prepared rolls and serve immediately.
To easily crumble sausage meat as it cooks, use a potato masher to break up the large clumps of meat. Just be careful not to damage the surface of the pan if you're using nonstick cookware.
To spice up the flavor of your torpedo rolls, try this little trick. Split the rolls lengthwise along the top, then brush lightly with an egg wash or a little olive oil. Sprinkle with dried oregano and a bit of your favorite spice blend. Place on foil, spread the halves apart slightly and toast lightly before serving.