Category: Food

Guys–guyyyys! I saw this easy “Sloppy-Joe-meets-grilled-cheese” recipe in some obscure magazine a few years back, and I will just say……

Oh, my heavens, were they ever good!!!

A lovely protein filled lunch or supper–with soup or without. It will certainly satisfy the massive starving hordes or…all the little people in your kingdom.

Either way.

Heh, heh.

First, prepare Sloppy Joe mix and hamburger according to packet directions and set aside.

Use whatever bread works for you. I used sliced, buttered French bread. Grill it, butter side down on medium heat.

While it’s grilling add shredded cheese, then add about three tablespoons of Sloppy Joe mixture…

then sprinkle more shredded cheese.  Top with a second slice of buttered bread.  Sprinkle grated Parmesan cheese on butter.

Flip the sandwiches  and add Parmesan to the grilled side. Toast both sides until cheese inside and outside  is melted.

We served ours with roasted red pepper soup, but honestly…

they are quite filling on their own.

Because I’m cooking for one, I wrapped the rest of the sandwiches in foil and saved them for later. I even froze a couple. They heat up very well with a few minutes in the air fryer.

Note: I didn’t add amounts to the recipe because you just need to follow the packet instructions for Sloppy Joes and use bread and cheese in the amounts that you need to feed your people. 

Grilled Cheesy Joes

 

Print

: Launi

Ingredients

• Sloppy Joe Mix packet
• hamburger
• tomato paste
• french bread
• shredded cheese
• Parmesan cheese

Instructions

1. First, prepare Sloppy Joe mix and hamburger and set aside.
2. Grill buttered bread, butter side down on medium heat.
3. While it's grilling add shredded cheese,
4. then add about three tablespoons of Sloppy Joe mixture...
5. then sprinkle more shredded cheese.
6. Top with a second slice of buttered bread.
7. Sprinkle grated Parmesan cheese on butter.
8. Flip the sandwiches and add Parmesan to the grilled side.
9. Toast both sides until cheese inside and outside is melted.
10. Serve with tomato soup or on their own.

3.5.3251

I should probably just post this every year because it is the #1 recipe that people ask me for. It is the only way to eat fresh corn on the cob.

You’ll see.

Start with fresh corn–buy it from a stand if you can. Our favorite is the White Corn variety. You’ll want about a million ears. That should do it.

Drop husked corn into a pot of enough cold water to cover. Add 1 Tbsp lemon juice and one Tbsp sugar. Do not add salt at this time. I know, I know. Goes against everything you know to be true–right?

Hang on. Trust me.

The fact is, salted water toughens corn–and we don’t want that. Trust me.

Bring the water to a rapid boil. Boil uncovered 2 minutes only. Remove from heat and allow corn to stand for 10 minutes.

Drain water. Move corn to a pyrex baking dish and add butter. Roll the ears around until they are all coated. Now you can add the salt.

Serve immediately—as if you had a choice. You’re likely to be mobbed.

When your family tastes the corn simply bursting from the cob all sweet and buttery–they may be overcome with ecstasy–so be ready.

Prepare for fainting.