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Vivian Howard’s Sloppy Joe Toasts with Spinach Salad

Vivian Howard’s Sloppy Joe Toasts with Spinach Salad

Award-winning cookbook author Vivian Howard has a knack for bringing fresh, lively flavors to familiar comfort foods—these silky, rich sloppy Joes are one such example.

By Diane UngerDecember 21, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Award-winning cookbook author, chef, restaurateur and TV personality Vivian Howard has a knack for making elevated comfort food—dishes that are homey and familiar, but also new and innovative. These flavor-packed “sloppy Joes” are one such example. Howard says any type of ground meat works, but we especially like pork because it remains tender and has a silky richness. Be sure to use bread with a sturdy crumb and cut the slices about ½ inch thick—no thinner—so the interiors remain soft after toasting.

Tip

Don’t walk away from the bread as it toasts. Broilers vary greatly in heat output, so keep a close eye on the slices and remove them from the oven when nicely brown on both sides.

Ingredients
  • 1

    pound ground pork

  • 5

    tablespoons worcestershire sauce, divided

  • ½

    teaspoon dried thyme

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil, divided

  • ½

    medium yellow onion, finely chopped

  • 1

    tablespoon sweet paprika

  • 1

    tablespoon packed light or dark brown sugar

  • 15

    ounce can tomato sauce

  • 5

    tablespoons cider vinegar, divided

  • 4

    ½-inch-thick slices from a crusty boule (see headnote)

  • 1

    tablespoon dijon mustard

  • 4

    cups lightly packed baby spinach (3 ounces)

Step 1

In a large bowl, combine the pork, 2 tablespoons water, 3 tablespoons Worcestershire, the thyme and 1 teaspoon pepper; mix well with your hands.

Step 2

In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes.

Add the paprika and cook, stirring, until fragrant, about 30 seconds.

Stir in the brown sugar, tomato sauce, the remaining 2 tablespoons Worcestershire and 2 tablespoons vinegar, then bring to a simmer.

Add the pork mixture and bring to a simmer over medium-high, stirring to combine and breaking up the meat. Reduce to medium and cook, uncovered and stirring occasionally, until the mixture has thickened, about 15 minutes.

Taste and season with salt and pepper. Remove from the heat and set aside, partially covered.

Step 3

Heat the oven to broil with a rack about 6 inches from the element. Place the bread on a broiler-safe baking sheet. Brush one side of the slices with 2 tablespoons of the remaining oil, then flip the slices oiled sides down.

Broil until golden brown on both sides, flipping the slices once, about 3 minutes total. Transfer the toasts oiled sides up to individual plates.

Step 4

In a medium bowl, whisk together the mustard, the remaining 3 tablespoons vinegar, the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper.

Add the spinach and toss, then taste and season with salt and pepper.

Divide the spinach evenly among the toasts, then spoon on the pork mixture.