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Vivian Howard’s Sloppy Joe Toasts with Spinach Salad

4 Servings

40 minutes

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Award-winning cookbook author, chef, restaurateur and TV personality Vivian Howard has a knack for making elevated comfort food—dishes that are homey and familiar, but also new and innovative. These flavor-packed “sloppy Joes” are one such example. Howard says any type of ground meat works, but we especially like pork because it remains tender and has a silky richness. Be sure to use bread with a sturdy crumb and cut the slices about ½ inch thick—no thinner—so the interiors remain soft after toasting.




Don’t walk away from the bread as it toasts. Broilers vary greatly in heat output, so keep a close eye on the slices and remove them from the oven when nicely brown on both sides.

40 minutes



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Jennifer B.
December 9, 2023
Great sandwich!
Loved this, didn't change anything. My family gobbled it up.
Melanie S.
October 19, 2023
Great! Great! Weeknight meal!!!
I made this with ground turkey and it was so good ! we are certainly putting this easy-peasy deeeelicious meal in our rotation. I do admit that I had to halve the recipe due to only having 1/2 lb of turkey, but it worked! All the flavors were great together.
Meredith B.
September 9, 2022
This is excellent with some twists to sloppy joes that I really enjoyed. I love acidity so not too much vinegar for me. Next time I might brown the meat before adding it to sauce because it should add some more complexity and I didn't prefer the texture of boiled ground meat.
Patricia A.
July 1, 2022
Great version of Sloppy Joes
I have always loved Sloppy Joes but sometimes felt they lacked flavor. Vivian Howard's recipe is fantastic! Ground pork works beautifully and the seasonings added that flavor I've been searching for. Great idea to dress the spinach before placing it on the toasted crusty bread (yummy!) and spooning the joe mixture on top. This is a total winner (plus, my husband, who has been dubious about my quest for tasty sloppy joes, likes this recipe too!)
Gisela H.
September 3, 2022
Flavourful but too much vinegar
Lots of flavour. I would reduce the vinegar by one tablespoon for the spinach and possibly the pork. I like vinegar, but it became too prominent. Otherwise, it was very enjoyable. I didn’t think it would thicken enough at first, but it will. I gave it an extra minute.