Chorizo Sloppy Joes With Kale and Provolone

Name: Chorizo Sloppy Joes With Kale and Provolone
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds Mexican or Guatemalan chorizo or Portuguese chouriço, casings removed; 2 teaspoons whole cumin seeds; 1 large green bell pepper, seeded and thinly sliced; 1 medium-size red onion, peeled and thinly sliced; 2 cloves garlic, peeled and minced; 1 cup canned crushed tomatoes; 2 tablespoons hot pepper sauce, preferably one of the thicker varieties, like Cholula or Frank’s; 4 Portuguese-style rolls or sesame-seed hero rolls; 8 thin slices sharp Provolone; 4 handfuls baby kale or spinach leaves; 1/2 cup sliced pickled banana peppers; 1/2 cup pitted and chopped green olives, like Castelvetrano; 1 tablespoon celery seeds

By Sam Sifton

Updated Aug. 10, 2020

Chorizo Sloppy Joes With Kale and Provolone — Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.

Total Time: 1 hour
Rating: 4(659)
Comments: Read comments

Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can’t regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can’t find Mexican chorizo either. Then I use Guatemalan chorizo instead. It’s a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island “New York System” hot dog, are a perfect touch.

Featured in: From the Smallest State, the Biggest Sandwich

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Ingredients

Yield:4 servings

2tablespoons olive oil
1½pounds Mexican or Guatemalan chorizo or Portuguese chouriço, casings removed
2teaspoons whole cumin seeds
1large green bell pepper, seeded and thinly sliced
1medium-size red onion, peeled and thinly sliced
2cloves garlic, peeled and minced
1cup canned crushed tomatoes
2tablespoons hot pepper sauce, preferably one of the thicker varieties, like Cholula or Frank’s
4Portuguese-style rolls or sesame-seed hero rolls
8thin slices sharp Provolone
4handfuls baby kale or spinach leaves
½cup sliced pickled banana peppers
½cup pitted and chopped green olives, like Castelvetrano
1tablespoon celery seeds

Ingredient Substitution Guide

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Preparation

Step 1
Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan, and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.
Step 2
Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, ½ cup water and the hot sauce, and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.
Step 3
To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each, and divide the warm chorizo filling on top. Place equal portions of the kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.

Ratings

4 out of 5

659 user ratings

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Comments

Golem186 years ago

As I recall Spanish chorizo (i.e. from Spain) is cooked. All the others, including Mexican, are raw and must be cooked. It's confusing and I always ask my deli guy whether his chorizo is Spanish or Mexican and wether it's raw or cooked. I also wear a belt and suspenders. At the same time.

Jenjen6 years ago

For vegans or vegetarians: I tried this recipe using Uptons Seitin Chorizo and it was quite good.

Mike Czechowski6 years ago

Aw... c'mon! If sausages where you live are about like around here, you're talking about one sausage per serving. You mean you never eat a bratwurst or Italian sausage? The rest of it is vegetables and, well, the bun. If one of these sandwiches every now & then is the cause of your death, you must already be skating on thin ice!

K. Yancey2 years ago

We substituted Morning Star veggie chorizo crumbles, and it was perfect!

Deni2 years ago

To make with chicken chorizo, whole wheat buns, blanched kale.

Andrea2 years ago

I forgot how much I love banana peppers! I vegetarianized this with a pack of some impossible/beyond something-or-other. The leftovers make for a great lunch the next day too.

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