As with many kids of the ’70s, one of my dinner favorites was sloppy Joes. I liked them better than burgers. I remember the first time dad made them, flavored with those little packets of dried spices, onions and such.
Dad, who worked days, had dinner duty most nights, as mom worked afternoons. I remember he was excited to have us try this new thing. We were suspicious of the new food, and I remember all four of us eating them with trepidation. But we liked them and had them often. Which is why being served sloppy Joes as an adult is a nostalgia-inducing happy treat.
There were smiles all around when my friend Ginna made them (sans spice packet) for the gang a while back, as we gathered for a weekly Top Chef viewing. But her sandwiches had an Italian twist and she dubbed them sloppy Giuseppes. Well, my Italian-born mom used to call me Giuseppe, and I can be kind of sloppy, so of course I loved them all the more.
This play on Ginna’s idea is simpler. Not much to point them in an Italian direction, except the oregano, until we get to the toppings: provolone cheese and a generous helping of jarred giardiniera. Green peppers, standard in regular sloppy Joes, would do well here. And you could definitely up the spices, if you prefer stronger flavors.
Served with a lusty red wine or a beer, they’re definitely for grown-ups.