We’ve made it easy for you to recreate this all-American family favourite in just six simple steps. These hearty open sandwiches are made by piling high ground tomato bbq beef mince inside a grilled ciabatta bun, topped with crunchy lettuce and cheese. Fun and delicious but as the name suggests things can get a little messy - so make sure you have lots of napkins!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baby Gem Lettuce
Heat a splash of oil in a large frying pan on medium heat. Once hot, add the beef mince and easy garlic. Cook until browed breaking it up with a wooden spoon, 5 mins. Trim the ends from the carrot, then grate on a coarse grater (no need to peel!). Add half the carrot and the tomato purée to the pan. Cook for 2 mins. Add the passata, bbq sauce and water (see ingredients for amount). Reduce the heat and simmer until thick, 12-15 mins.
Meanwhile, trim the baby gem lettuce then half lengthways and slice widthways. Juice the lemon and add both to a large mixing bowl with the mayonnaise, remaining carrot and a pinch of salt and pepper. Mix well to combine and taste to check for seasoning. Preheat the grill to high.
Halve the ciabatta lengthways (as if you were making a sandwich) and place on a baking tray. Drizzle with oil and grill until golden, 2-3 mins. Remove (leave the grill on, we will use it again).
Once the beef mix has thickened up, season to taste with salt and pepper and remove from the heat. Pile the beef on each slice of ciabatta and tear the mozzarella over the top. Return the loaded ciabattas to the grill until melted, bubbling and slightly coloured, 3-5 mins.
Place one sloppy joe ciabatta onto each plate, and add a pile of slaw on the side
Serve up. Enjoy!