I wish I could claim this sandwich invention as my own, but I have to give credit where credit is due. And all the credit in the world goes to Tracey Bloom for this delicious creation.
This is such a great twist on an American favorite and a Vietnamese favorite. I may have to try and convince a local Vietnamese eatery to put this on the menu.
For Sloppy Joe portion
- 2 lbs. ground beef
- 1/2 cup chopped onion
- 1 cup ketchup
- 1 TBSP rice wine vinegar
- 1 TBSP Worcestershire
- 1 TBSP dijon mustard
- 1 TBSP brown sugar
- 1 TBSP Sriracha
- 1 tsp paprika
- 1 tsp ground cumin
For Banh Mi Garnishes
- Pickled onions (1 cup onions, 1 cup water, 1 cup red vinegar, 1 cup sugar or honey)
- 1 fresh jalapeño, sliced thin
- 1 daikon or radish, sliced thin
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 bunch of cilantro
- In a large skillet, over medium-high heat, saute ground beef and onions.
- When ground beef is about half-cooked, add the rest of the Sloppy Joe ingredients and let simmer for 15 minutes.
- Spoon Sloppy Joe mixture into French bread (or another bread) and garnish with remaining fresh ingredients.
You may recognize Tracey from season 7 of Bravo’s Top Chef. Tracey lives in Atlanta, but I was lucky enough to get to know her at last year’s ACS Hope Gala where she made an awesome shrimp ceviche on a fried plaintain chip. She’ll be back again this year so email me if you’re interested in tickets.
If you want to read more recipes and food tips from Tracey, be sure and check out her articles on NorthFulton.com here. And if you have questions for her, leave them in the comments section and I will get her to answer them.