Italian Sloppy Joe Sandwich
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This italian sloppy joe sandwich is a bold, elevated twist on a classic comfort food, made with rich bolognese, sautéed rapini, creamy burrata, and crusty ciabatta. It’s the perfect way to transform leftover bolognese into a hearty, flavor-packed sandwich with Italian-inspired ingredients and textures. The combination of savory meat sauce, slightly bitter greens, and melty cheese creates a balanced, restaurant-worthy bite. If you’re looking for more sandwich options the whole family will love, try my Italian sub sandwich or this confit tuna sandwich next.
Why You’ll Love This Recipe
- Leftover-friendly – A creative way to repurpose bolognese into a completely new meal.
- Big flavor payoff – Rich meat sauce, spicy calabrian chili, and creamy burrata hit every note.
- Restaurant-quality at home – Feels elevated but comes together quickly with simple components.
What is a Sloppy Joe?
A sloppy joe is a classic American comfort food made with seasoned ground beef cooked in a sweet, tangy tomato-based sauce and served on a soft bun. It originated in the Midwest in the 1930s as an affordable, hearty meal and has been a diner staple ever since. This Italian version swaps the classic sweet-savory filling for a rich bolognese, layered with bitter greens and creamy cheese for a more elevated, Italian-inspired take on the original.
Worth noting for anyone from New Jersey, a sloppy joe means something entirely different there. The Garden State version is a triple-decker sandwich of deli meats, coleslaw, and Russian dressing on rye. Equally delicious but completely unrelated.
Key Ingredients in This Recipe
- Rapini — The rapini or broccoli rabe is simply blanched then sautéed in olive oil with a bit of garlic to mellow the sharp flaor. The bunches somewhat resemble broccoli though they don’t form large broccoli heads. The slight bitter taste complements the burrata and bolognese.
- Ciabatta — Ciabatta is a porous, rustic white bead from Italy. This bread is perfect for this sandwich because it has a chewy crust with an airy inside which seeps up the sauce without losing it’s structural integrity.
- Calabrian chili — These little red Italian chili peppers pack a punch and once preserved in oil (as used here), they are smoky, salty, fruity and spicy all at the same time. I use the paste or ground version of them to add a bit of spice. For a more mild version of the recipe simply omit the calabrian chilies in this recipe.
- Bolognese — This recipe is a great way to rework leftover bolognese. My recipe for bolognese uses beef, veal and pork simmered slowly over a few hours for a rich, hearty sauce that replaces seasoned beef in this twist on the classic recipe.
- Burrata — Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. The burrata can added to this sandwich chilled for a contrast in temperature or melted over the bolognese for a messy, delightful sandwich that may require a fork and knife.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Toast the ciabatta lightly before assembling to help prevent the sandwich from getting soggy while still soaking up all that flavorful sauce.
Swaps and Substitutions
- Bolognese: Use store-bought meat sauce or even Italian sausage crumbles in tomato sauce.
- Rapini: Swap with spinach, kale, or arugula for a milder flavor.
- Burrata: Substitute fresh mozzarella, ricotta, or provolone if needed.
- Ciabatta: Use hoagie rolls, brioche buns, or sourdough for a different texture.
- Calabrian chili paste: Use red pepper flakes or omit entirely for less heat.
How to Make an Italian Sloppy Joe (Step-by-Step)
Heat oven to broil on high. Bring a large pot of heavily salted water to a boil. Add the rapini and cook until bright green, about 2 minutes. Remove to a bowl of ice water to stop the cooking process and drain.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the garlic then the rapini. Sauté the rapini until wilted and tender, about 3 minutes. Drizzle red wine vinegar over the top and set aside.
Cut the loaf of ciabatta in half lengthwise and then again widthwise so you have two buns for your sandwiches. Arrange the ciabatta cut-side up on a baking sheet and broil until toasted and golden brown, about 1 minute.
Evenly spread the Calabrian chili paste over each of the bottom halves of the sandwiches. Top each with 1 cup of the Bolognese followed by a handful of sautéed rapini and torn pieces of burrata.
Broil until the burrata is melted and the bread is golden brown, about 1 to 2 minutes. Close and serve hot.
- Heat oven to broil on high and sauté the rapini in olive oil with garlic. In a large sauté pan over medium heat, add the olive oil and heat through. Add the garlic then the rapini. Sauté the rapini until wilted and tender, about 3 minutes. Set aside.
- Cut the bread and spread the Calabrian chili paste. Cut the loaf of ciabatta in half lengthwise and then again widthwise so you have two buns for your sandwiches. Evenly spread the Calabrian chili paste over each of the bottom halves of the sandwiches.
- Add the bolognese. Top each with 1 cup of the bolognese followed by a handful of sautéed rapini and torn pieces of burrata.
- Arrange on an aluminum foil-lined baking sheet. Don’t forget to add the top half of the bread to the baking sheet as well.
- Broil and serve. Broil until the burrata is melted and the bread is golden brown, about 1 to 2 minutes. Close and serve hot.
How to Serve This Italian Sloppy Joe Sandwich
- Weeknight dinner: Serve hot with a simple green salad or roasted vegetables.
- Casual entertaining: Cut into halves or thirds for shareable, messy sandwiches.
- Comfort food upgrade: Pair with crispy fries or potato wedges for a diner-style meal.
- Make it a platter: Serve open-faced with extra burrata and a drizzle of olive oil.
How to Store This Italian Sloppy Joe Sandwich
- Refrigerate: Store bolognese and rapini separately in airtight containers for up to 4 days.
- Reheat: Warm the bolognese gently on the stovetop before assembling.
- Assemble fresh: Build sandwiches just before serving to avoid soggy bread.
- Freeze: Freeze bolognese for up to 3 months for easy future meals.
FAQ – Frequently Asked Questions
An Italian sloppy joe sandwich is a twist on the classic sloppy joe, replacing traditional ground beef filling with bolognese and layering it with ingredients like rapini, burrata, and ciabatta.
Yes, you can prepare the bolognese and rapini ahead of time, but assemble the sandwich just before serving for the best texture.
It can be slightly spicy due to Calabrian chili paste, but you can easily adjust or omit it for a milder version.
Yes, you can substitute mozzarella, ricotta, or provolone for a similar creamy, cheesy element.
Other Recipes to Try
If you loved transforming leftovers into this Italian sloppy Joe sandwich, check out the following recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Italian Sloppy Joe Sandwich
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Ingredients:
- Kosher salt, as needed
- 4 ounces rapini, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 teaspoon red wine vinegar
- 1 loaf ciabatta bread
- 2 teaspoons calabrian chili paste
- 2 cups homemade bolognese, heated
- 8 ounces burrata
Instructions:
- Heat oven to broil on high. Bring a large pot of heavily salted water to a boil. Add the rapini and cook until bright green, about 2 minutes. Remove to a bowl of ice water to stop the cooking process and drain.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the garlic then the rapini. Sauté the rapini until wilted and tender, about 3 minutes. Drizzle red wine vinegar over the top and set aside.
- Cut the loaf of ciabatta in half lengthwise and then again widthwise so you have two buns for your sandwiches. Arrange the ciabatta cut-side up on a baking sheet and broil until toasted and golden brown, about 1 minute.
- Evenly spread the Calabrian chili paste over each of the bottom halves of the sandwiches. Top each with 1 cup of the Bolognese followed by a handful of sautéed rapini and torn pieces of burrata.
- Broil until the burrata is melted and the bread is golden brown, about 1 to 2 minutes. Close and serve hot.
Notes:
Nutrition:
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The link to the bolognese recipe just links back to this recipe…
Thank you for letting me know about the incorrect link! I’ve gone ahead and fixed it. The proper link can be found here: https://cookingwithcocktailrings.com/2015-12-20-bolognese-sauce-over-pappardelle-pasta/ or for future reference you can search the recipe name in the search bar. Hope you enjoy Jess!
This is the level up sloppy joe sandwich I didn’t know I needed! It was 10/10 Fantastic!
This is SUCH a good way to use leftover meat sauce (which we always have on hand!). It’s such a good, quick dinner idea when paired with a salad. This way we can spend maximum time outside during the warmer months without rushing home with the kids.
so happy it was a hit! I’m a big fan of reinventing leftovers!