Published 12:00 am Wednesday, June 15, 2011

Associated Press
Could there be a more perfect Father’s Day meal than a sloppy Joe sandwich?
I mean, even the name is manly. And messy. And there’s an added benefit, too. Sloppy Joes are likely to be enjoyed by everyone in the family, especially the kids. Because Father’s Day isn’t about being a guy; it’s about being a dad.
I started with an intensely flavored sloppy Joe base rich in tomatoes, beef and pig products. I like prosciutto because it has all the deep, savory flavors of bacon, but with less fat. If you’d rather use bacon, go for it. But I suggest cooking it separately and pouring off the excess fat before adding it to this recipe.
The Joes then get spooned onto toasted bulkie rolls, then topped with provolone cheese and tossed under the broiler for a minute or so. The result is a beefy sandwich that will leave Dad satisfied.
If you’re wondering about the sodium, it’s from the prosciutto, ketchup and Parmesan. Reduce those to cut the sodium.
Sloppy Joe Sandwiches
Start to finish: 30 minutes
Servings: 6
2 tablespoons olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1/2 teaspoon smoked paprika
1 teaspoon dried basil
1 teaspoon dried oregano
11/4 pounds lean ground beef
1/2 pound prosciutto, finely
15-ounce can tomato sauce
1/2 cup ketchup
2 tablespoons balsamic
1/2 cup grated Parmesan
Salt and ground black pepper,
to taste
6 bulkie rolls, toasted
6 slices provolone cheese
In a large saucepan over medium-high, combine the olive oil, garlic, onion, paprika, basil and oregano. Sauté until the onion is tender and seasonings are fragrant, about 5 minutes.
Add the ground beef and prosciutto. Sauté until the beef is cooked through and the prosciutto begins to brown, about 8 minutes. Add the tomato sauce, ketchup and vinegar and bring to a simmer. Stir in the Parmesan, then season with salt and pepper.
Set the oven to broil.
Arrange the bottom halves of the rolls on a baking sheet, then spoon some of the sloppy Joe mixture onto each. Top each with a slice of provolone, then broil just until the cheese starts to melt. Top with the other halves of the rolls.
Nutrition information per serving (values are rounded to the nearest whole number): 571 calories; 215 calories from fat (37 percent of total calories); 24 g fat (10 g saturated; 0 g trans fats); 106 mg cholesterol; 45 g carbohydrate; 48 g protein; 2 g fiber; 2,312 mg sodium.
J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at JM_Hirsch or e-mail him at