PREPPY JOE WITH SPICY BRUSSELS SPROUT SLAW

Preppy Joe with Spicy Brussels Sprout Slaw image

Provided by Geoffrey Zakarian

Time 55m

Yield 8 open-faced sandwiches

Number Of Ingredients 31

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1 tablespoon extra-virgin olive oil
1 1/4 pounds ground sirloin
1/4 cup pepperoncini, minced
2 tablespoons tomato paste
2 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, chopped
One 15-ounce can whole San Marzano tomatoes, pureed (or one 15-ounce can tomato puree)
2 tablespoons brown sugar
2 tablespoons sherry vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
Pinch ground clove
Kosher salt and freshly ground black pepper
1/3 cup sour cream
3 tablespoons pureed canned chipotle peppers in adobo
3 tablespoons mayonnaise
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
2 cups shredded Brussels sprouts
1/4 cup thinly sliced scallions
1/4 cup chopped fresh cilantro
1 jalapeno, thinly sliced
2 tablespoons chopped fresh parsley, for garnish
8 slices Texas toast or thick-cut hearty white bread
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon garlic powder

Steps:

For the preppy joes: In a large saucepan or Dutch oven over medium-high heat, heat the olive oil. Add the ground sirloin and cook until mostly browned, about 5 minutes. Add the pepperoncini, tomato paste, garlic, onion and bell pepper and cook, stirring, for another minute.
Meanwhile, in a medium bowl, whisk together the tomato puree, brown sugar, sherry vinegar, Worcestershire, paprika, cayenne, onion powder, garlic powder, coriander, clove and 1/2 teaspoon freshly ground black pepper. Pour the sauce mixture over the meat and stir until evenly coated. Season with salt and additional pepper. Bring to a simmer, cover and cook, stirring occasionally, until heated through and thickened, about 20 minutes.
For the spicy Brussels sprout slaw: In a small bowl, combine the sour cream, chipotle, mayonnaise and red wine vinegar and whisk until evenly incorporated. Season with salt and pepper.
In a medium bowl, combine the Brussels sprouts, scallions, cilantro and jalapeno. Season with salt and pepper, then dress with the chipotle pepper crema as desired.
For the bread: Preheat the oven to 350 degrees F.
Brush both sides of the bread with melted butter and sprinkle with garlic powder. Put on a baking sheet fitted with a wire rack and bake until lightly toasted and golden brown, 5 to 7 minutes.
Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley.