Open Face Garlic Toast Sloppy Joes

Ingredients

• 454 gMinced beef or turkey
• 3 clovesGarlic
• 1 mediumOnion
• 240 mlTomato sauce
• 2 tbspWorcestershire sauce
• 4 slicesBread, such as French baguette or Texas toast
• About 110 gSwiss or cheddar cheese
• 1 tbspOregano and paprika
• As neededButter
• To tasteSalt
• To tasteBlack pepper

Instructions

1. 1

   Prepare the bread

   Heat the oven to 200°C. Slice the baguette in half, place both halves on a baking tray and spread a generous layer of butter over them.

2. 2

   Cook the onion

   Cook the chopped onion in a frying pan over a medium heat until translucent. Add the minced garlic and stir for another minute, until fragrant.

3. 3

   Brown the mince

   Add the beef or turkey and break it apart as it cooks, until browned.

4. 4

   Simmer the filling

   Stir in the tomato sauce and Worcestershire sauce. Season with oregano, paprika, salt and pepper to taste, then simmer for about 5 minutes.

5. 5

   Toast the bread

   While the filling simmers, put the bread in the oven for 5–7 minutes, until golden brown.

6. 6

   Add cheese and finish

   Spoon the meat mixture generously onto each bread half and top with cheese. Return to the oven for another 5 minutes, or until the cheese has melted and is bubbling.

What are open-faced Sloppy Joes?

Sloppy Joes are an American sandwich built around minced meat in a savoury, saucy filling. This version serves the filling on toast rather than tucked inside a bun, so the bread stays crisp around the edges.

Garlic toast and a layer of melted cheese give the familiar tomato-and-mince combination a cosy, oven-finished twist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 26g protein, 30g carbs, 25g fat.

The bread and tomato sauce provide most of the carbohydrates, while the mince supplies much of the protein. The mince, cheese and butter contribute much of the fat. Add a generous side of vegetables or salad to balance the plate.

Choosing the mince

Beef: It gives the filling a rich, savoury flavour and browns readily in the pan.

Turkey: This is the alternative in the recipe; cook it in the same way, breaking it up as it browns.

Build flavour in the pan

Onion and garlic: Cook the onion until translucent before adding the garlic, which needs only a minute to turn fragrant.

Sauce and seasoning: Tomato sauce makes the filling saucy, while Worcestershire sauce, oregano and paprika add savoury depth. Season with salt and pepper to taste.

Keep the toast crisp

First toast: Give the buttered bread 5–7 minutes in the oven, until golden, before adding the filling. This helps it stand up to the sauce.

Final bake: Add the cheese-topped filling and bake for a further 5 minutes, just until the cheese is melted and bubbling.

Check the filling's texture

Break the mince into small pieces as it browns so it is easy to spoon over the bread. After the 5-minute simmer, the mixture should be saucy enough to spread across the toast rather than sitting in large clumps.

Make it a meal

Serve the toast hot, straight from the oven, while the bread is crisp and the cheese is still melted. A simple green salad or steamed vegetables make a fresh accompaniment.

Recipe notes & tips

• Chop the onion and mince the garlic before heating the pan so they are ready to add in sequence.
• Break the mince into small pieces as it cooks for an even filling.
• Toast the bread until golden before piling on the filling to help it stay crisp.
• Grate the cheese yourself if using a block so it spreads easily over the topping.
• Keep an eye on the final bake and take the toast out as soon as the cheese is bubbling.

Variations

• Choose turkey: Use turkey mince in place of beef, as allowed in the recipe.
• Try cheddar: Use cheddar instead of Swiss for a sharper cheese topping.
• Use baguette: Cut a baguette lengthwise for broad, crisp toast halves.
• Use Texas toast: Choose thicker slices for a sturdy individual serving.
• Adjust the seasoning: Vary the oregano and paprika to suit your taste.

Common mistakes to avoid

• Adding garlic too early: It can catch while the onion cooks; add it once the onion is translucent.
• Leaving the mince in large pieces: Break it up as it browns so the filling spreads over the bread.
• Skipping the first toast: The filling can soften untoasted bread; bake it until golden before topping.
• Overbaking the topping: The final bake is about 5 minutes; remove the toast once the cheese is melted and bubbling.
• Adding too much filling: Spoon it evenly over the bread so each piece can be lifted and eaten.

How to store

Store leftover filling and toast separately in airtight containers in the fridge for up to 3 days. Reheat the filling in a pan or microwave until hot, and warm the bread in the oven; assemble and add cheese for the final bake.

Frequently asked questions