Italian Sloppy Joe Sandwich

bolognese, rapini and burrata layered onto a ciabatta split bun on a white marble.

This upgraded Italian twist on the kitschy classic, the sloppy Joe, is made with chunky, meat-packed Bolognese sauce, sautéed rapini and melted, creamy burrata piled onto fresh ciabatta.

Course Sandwich

Cuisine American, Italian

Prep Time 10

Cook Time 5

Servings sandwiches

Calories 746kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

Toast the ciabatta lightly before assembling to help prevent the sandwich from getting soggy while still soaking up all that flavorful sauce.

Nutrition