If you love easy comfort food that hits the spot every single time, these Open Faced Garlic Toast Italian Sloppy Joes are about to become a new favorite! This simple, family-friendly recipe brings together two classics - saucy savory Sloppy Joes and crispy, buttery garlic toast - for a fun twist that delivers big on flavour with very little effort.
Each garlic toast is rich with a meaty spaghetti sauce and melty mozzarella topping, a proper delicious hot sandwich. You can stick to the original recipe or customize it with different sauces, meats or your own favourite add-ins. Endlessly adaptable and perfectly satisfying. Great for busy days, game nights, or whenever you are craving cozy, no-fuss comfort food!
There is nothing out of the ordinary here.
Use a spaghetti sauce that you really love
I had plans to make Cowboy Beans for the weekend for Eileen and I, but because I was cutting the recipe in half, I only needed half a pound of ground beef. I buy my ground beef frozen at a local farm. It is free range, grass fed and organic, but it also comes in one pound packages. I needed to thaw and cook the whole package.
What to do when you only need half of the ground beef you have, but you also need to cook it all? Sure, I could have just frozen the browned half that I didn't need immediately, but I decided to try something new with it instead. I had seen a recipe online for these open faced Italian Sloppy Joe Sandwiches, that looked really delicious. I like to try new things. I cut the recipe in half and came up with enough topping for four sandwiches.
I also didn't need four sandwiches, so I froze half of the prepared sauce to use another time and made only two sandwiches. Just perfect. I can add the bit I froze to more spaghetti sauce another time, or use it in a lasagna or, well, there is any number of things I can do with it.
I was really pleased with how the sandwiches came out. They were delicious! I made my own garlic toast from scratch. Its not really something I keep in the house. I used a jar of Puttanesca sauce that I had in the larder. Mostly because it was not an overly large jar of sauce. I will just freeze the sauce I didn't use today for another purpose at a later date.
I loved the Puttanesca sauce. it was a bit drier than normal spaghetti sauce, but was loaded with lovely bits of olive and capers, chunks of tomato, etc. which made for a very tasty sandwich. The brand I used was Favuzzi and I have to tell you it is delicious. I bought several jars a while back when they were on special. I liked that they were not overly large.
My sandwiches were not really messy, which I know . . . you expect a Sloppy Joe to be a bit messy, but that was not a problem with me, as I don't like really messy food. They were delicious however and I can highly recommend them! These made a great supper with a tossed salad on the side!
INGREDIENTS NEEDED
TO MAKE
🍔OPEN FACED GARLIC TOAST ITALIAN SLOPPY JOES🍔
For the garlic toast:
- 4 slices of thick white bread
- 1/4 cup (60g) butter, softened
- 1/2 tsp garlic powder (not salt)
- 1 clove garlic, peeled and crushed
- 1 tsp dried parsley flakes
For the topping:
- 1/2 pound (227g) lean ground beef
- salt and black pepper to taste
- 1 cup (250g) (more or less) of your favorite brand of spaghetti sauce
- 1/2 tsp Italian seasoning
- 1 cup Mozzarella Cheese, hand grated
- parsley flakes to garnish (optional)
🍔NOTES ON INGREDIENTS🍔
Ground Beef
Use lean ground beef and crumble it well as it cooks for an even texture. I season it simply with salt and pepper and cook it until done before draining off any excess fat. I buy my ground beef locally. It is grass fed and organic so there is very little fat on it. It is also traceable.
Salt & Black Pepper
These are your base seasonings. Add them while browning the beef so the flavour builds right from the start .
Spaghetti Sauce
This is where you can really personalize the dish. I encourage choosing a sauce you love — mushroom, vegetable, or any favourite jarred sauce all work beautifully . You can add more or less depending on how saucy you want your Sloppy Joes to be.
Italian Seasoning (Optional)
Adds a gentle herbal note and ties in nicely if you’re using an Italian‑style sauce. Stir it in with the spaghetti sauce to deepen the flavour.
You can either make your own garlic toast as per the recipe instructions or buy a good quality pre-made frozen garlic toast. I find it just as easy to make my own as I always have the ingredients in house to do so.
HOW TO MAKE
🍔OPEN FACED GARLIC TOAST ITALIAN SLOPPY JOES🍔
You will be surprised at how really quick and easy these are to make. By all means use a pre-made garlic toast if you wish.
To make the garlic toasts:
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
- Cream together the softened butter, garlic powder, fresh garlic and the parsley, mixing everything together well. (I just use a spoon for this.)
- Lay the bread slices on your prepared baking sheet and spread each slice generously with the garlic butter. (Spread it right to the edges. No need to butter the bottom.)
- Bake for 5 minutes. Flip the slices over and bake for an additional 4 to 5 minutes, until golden brown and crispy around the edges.
- Set aside while you make the topping.
To make the topping:
- Brown the ground beef in a non-stick skillet, over medium high heat, breaking it up with a fork into crumbles. (I have one of those long handled silicone crumble making thingies that works very well for this. It breaks the meat up perfectly.)
- Season to taste with the salt and pepper and the Italian seasoning. Drain off any fat and discard. (You don't want your sauce to be greasy.)
- Add the spaghetti sauce. Bring to a simmer and then reduce the heat to medium low. Simmer for 5 to 10 minutes to develop flavors and thicken.
To finish off:
- Preheat your oven to broil. Spoon an equal portion of sauce onto each slice of garlic toast on the paper lined baking sheet. (No need for a clean sheet. Just use the same one.)
- Grate your cheese and sprinkle evenly over top of each. (I tend to pile it up in the middle. That way it doesn't run of the sandwiches onto the baking tray.)
- Broil for several minutes until heated through and the cheese is all melty and gooey.
- Serve hot, garnished or not with parsley flakes as you choose.
You can serve this with a tossed salad on the side if you are having them as a main meal!
🍔HINTS AND TIPS FOR SUCCESS🍔
I encourage you to use any type of sauce such as a mushroom, or spinach, etc. that suits your own tastes and family. A flavourful sauce that you enjoy makes all the difference in the world.
Try flavour boosting meat swaps
Italian sausage is a fun alternative to ground beef. It adds richness and a more Italian-inspired profile. You could also use ground turkey or chicken if that is what you prefer.
Don't be shy with add-ins
Sauteed onions, mushrooms, or whatever you enjoy can be stirred into the meat mixture for added flavour and interest. This recipe is meant to be pretty flexible and forgiving.
Keep them truly sloppy
Technically they should be dripping with sauce. The spaghetti sauce I used today was a Puttanesca sauce and a bit on the dry side, so mine were not as sloppy as they might have been otherwise. They were very delicious regardless.
Shred your own cheese from scratch
Pre-shredded cheese adds anti-caking ingredients such as cellulose (a wood by product) to keep the strands flowing and separate. This messes with the integrity of the finish. Freshly grated mozzarella melts beautifully and gives a lovely ooey-gooey finish.
Let the sauce simmer long enough to thicken
Simmering for 5 to 10 minutes helps to reduce the mixture to a consistency that will cling to the toast instead of running off.
Bake the garlic toast properly
You want your toast to be nice and crisp so that it holds the juicy topping without going soggy.
Broil briefly and watch closely
The cheese only needs a few minutes under the broiler. Don't walk away as it can burn quite easily.
🍔FREQUENTLY ASKED QUESTIONS🍔
CAN I CUSTOMIZE THE FLAVOUR OF THESE SANDWICHES?
Yes! You can swap in any kind of spaghetti sauce you have on hand or that you enjoy. Today I used a Puttanesca sauce which was loaded with olives and capers and pinenuts. It was delicious. You can also use Italian Sausage instead of ground beef for a more Italian inspired taste.
CAN I USE PRE-GRATED CHEESE?
Yes you can, but I strongly recommend grating your own cheese if possible. Pre-grated cheeses contain anti-caking ingredients that affect melting quality.
DO THESE HAVE TO BE MESSY?
Part of the fun of a Sloppy Joe is the mess. A lot depends on the type of sauce you use. My sauce today created a sandwich more on the less-sloppy side. These will be eaten with a knife and fork no matter how sloppy or un-sloppy they may be.
CAN I SERVE THESE ON ANYTHING OTHER THAN GARLIC TOAST?
Feel free to spoon the filling onto hamburger or hotdog buns for a more-traditional, but very messy, sandwich.
HOW DO I GET THE CHEESE PERFECTLY MELTED?
If you pop them under the broiler for the instructed time the cheese should melt and turn golden brown in spots.
CAN I USE FROZEN PREMADE GARLIC BREAD INSTEAD OF MAKING MY OWN?
Yes, by all means if you have it and enjoy it use a premade one. Simply follow the instructions for heating and toasting on the package.
🍔A FEW MORE HOT SANDWICHES TO ENJOY🍔
Who doesn't love a hot sandwich for their supper every now and then? I know I sure do! Here are a few more favorites!
SLOW COOKER BEEF DRIP SANDWICHES - You can't beat the ease of a hot sandwich where you put the ingredients for the filling into the crockpot in the morning and let them slow cook all day until they melt in the mouth. These are delicious, with buttery toasted buns, melt in the mouth beef, which has been spiced beautifully with the juice and flavor of the pepperoncini, the sweetness of the caramelized onions and that melty cheese. Each mouthful holds a burst of delicious flavors that I just know you will also enjoy!
CROISSANT REUBEN SANDWICHES - There is nothing I enjoy more than a Reuben Sandwich and this juicy homemade Reuben Sandwich recipe, using flaky and buttery croissants is a real winner! Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a homemade slightly spicy dressing, hot juicy meat and oodles of melted cheese. This is everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich! Yum! Yum!
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Yield: makes 4 toasts (2 servings)
Open Faced Garlic Toast Italian Sloppy Joes
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A little bit sloppy, a lotta bit tasty. This is a small batch recipe. Simply double to make more.
Ingredients
For the garlic toast:
- 4 slices of thick white bread
- 1/4 cup (60g) butter, softened
- 1/2 tsp garlic powder (not salt)
- 1 clove garlic, peeled and crushed
- 1 tsp dried parsley flakes
For the topping:
- 1/2 pound (227g) lean ground beef
- salt and black pepper to taste
- 1 cup (250g) (more or less) of your favorite brand of spaghetti sauce
- 1/2 tsp Italian seasoning
- 1 cup Mozzarella Cheese, hand grated
- parsley flakes to garnish (optional)
Instructions
To make the garlic toasts:
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
- Cream together the softened butter, garlic powder, fresh garlic and the parsley, mixing everything together well.
- Lay the bread slices on your prepared baking sheet and spread each slice generously with the garlic butter.
- Bake for 5 minutes. Flip the slices over and bake for an additional 4 to 5 minutes, until golden brown and crispy around the edges.
- Set aside while you make the topping.
To make the topping:
- Brown the ground beef in a non-stick skillet, over medium high heat, breaking it up with a fork into crumbles.
- Season to taste with the salt and pepper and the Italian seasoning. Drain off any fat and discard.
- Add the spaghetti sauce. Bring to a simmer and then reduce the heat to medium low. Simmer for 5 to 10 minutes to develop flavors and thicken.
To finish off:
- Preheat your oven to broil. Spoon an equal portion of sauce onto each slice of garlic toast on the paper lined baking sheet.
- Grate your cheese and sprinkle evenly over top of each.
- Broil for several minutes until heated through and the cheese is all melty and gooey.
- Serve hot, garnished or not with parsley flakes as you choose.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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If you think that a truly good Bolognese sauce has to be complicated, this recipe proves the opposite. After decades of trial, error, and plenty of home-cooked suppers, this is the version that finally became "the one" - simple, hearty and deeply flavorful.
This is the kind of sauce that tastes like it has been perfected over a lifetime - because it has. Whether you spoon it over pasta, tuck it into a lasagna or serve it over fluffy mash or rice, this simple Bolognese will bring everyone to the table happy.
Simple ingredients. Simple methods. Delicious food. Always.
When I was a child we ate only very basic foods. There really wasn't much out of the simple or the ordinary on our dinner table. Meat and potatoes . . . vegetables. A chicken a couple of times a year, turkey at Christmas, ham at Easter. You knew exactly what day of the week it was by what was on the table. No variance.
The only vegetables we had were carrots, swede, peas , green beans . . . sometimes my mom would shake it up a bit and we might have a tin of corn, or mixed vegetables.
When I was about fifteen or so, my mother discovered "Eye" talian spaghetti. A box of spaghetti cooked to death . . . and served with "Eye" talian spaghetti sauce. A pound of cheap beef mince fried and stirred into a tin of cheap and nasty spaghetti sauce.
It was not my favourite meal to be perfectly honest. I couldn't stand the texture of the meat with the mushy pasta, and that sauce. UGH . . . When you know better you do better. She tried.
Once I got out on my own I started experimenting and trying my own thing. I think jarred pasta sauces these days are really quite good compared to that original sauce my mom used. A good tomato/bolognese sauce is so easy to make from scratch, I would never use a jarred one, except in a pinch. From scratch is the best of all, and it is such a simple sauce to make.
This recipe that I am showing you today is the result of probably thirty or so years of my trial and testing of what worked for me and what didn't. An Italian purest would probably say it's not Italian. I am no purest. I only know what tastes good and this tastes mighty good. Trial and error.
The secret is to brown the meat, onions and garlic off and then add the wine and allow it to almost evaporate until adding the remaining ingredients. This really concentrates the essence of the wine into the flavour of the sauce and makes for a really delicious sauce indeed.
Other than that I have experimented through the years with my own combination of herbs and spices and I do believe that this is one of the best Bolognese sauces anyone could ever hope to eat. Authentic or not. It is beautiful. It's as simple as that.
🍅INGREDIENTS REQUIRED TO MAKE BOLOGNESE SAUCE🍅
- 18 ounces (500g) of extra lean ground beef mince (a generous pound)
- 1 TBS olive oil
- 1 large onion, peeled and finely chopped
- 1 green pepper, trimmed, seeded and finely chopped
- 3 fat cloves of garlic peeled and minced
- 1 cup (240ml) of good red wine
- 1 (14 oz/400g) tin of chopped Italian tomatoes in juice
- 2 cups (500g) carton of tomato passata
- 1 TBS tomato puree (tomato paste)
- 1 tsp good balsamic vinegar
- 1 tsp dried oregano flakes
- 2 tsp dried basil flakes
- 1 TBS parsley flakes
- 1 TBS sugar
- pinch ground cloves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 large bay leaf, broken in half
- the rind of one wedge of Parmesan (never throw those away!)(alternately you can use about 2 TBS of grated parmesan cheese)
- pinch of hot pepper flakes (optional)
🍅NOTES ON INGREDIENTS🍅
Extra Lean Ground Beef This is the hearty backbone of the sauce, giving it richness without excess grease. The recipe begins by browning it thoroughly with the onions and garlic — a key flavour‑building step .
Olive Oil Used to soften the onions and peppers at the start, creating a savoury base for the meat and tomatoes .
Onion & Green Pepper Finely chopped, these vegetables add sweetness, depth, and a gentle earthiness. They soften into the sauce and help round out the tomato acidity .
Garlic Minced and added with the beef, garlic brings warmth and aromatic depth without overpowering the sauce .
Red Wine One of the recipe’s secrets: the wine is boiled until almost evaporated, concentrating its flavour and giving the sauce a mellow, complex base .
Chopped Italian Tomatoes These tomatoes provide bright acidity and body. Their juice helps the sauce simmer into a rich, hearty consistency .
Tomato Passata Smooth and velvety, passata deepens the tomato flavour and helps create the sauce’s signature thickness and cling. You can also use a quality tinned tomato sauce.
Tomato Purée/Paste A concentrated tomato boost that intensifies flavour and adds a touch of sweetness .
Balsamic Vinegar Just a splash adds subtle sweetness and acidity, enhancing the tomatoes and balancing the richness of the meat .
Dried Oregano, Basil & Parsley This trio of herbs brings familiar Italian warmth. They infuse the sauce as it simmers, adding layers of savoury, aromatic flavour .
Sugar A small but important addition — it softens the sharpness of the tomatoes and rounds out the sauce’s flavour profile .
Ground Cloves A signature touch: just enough to make you wonder what that elusive flavour is. It enhances the tomatoes without ever standing out on its own .
Salt & Black Pepper Essential for balancing and brightening all the flavours. Added early, then adjusted at the end for perfect seasoning .
Bay Leaf (broken in half) Adds a subtle herbal depth that develops during the long simmer. Removed before serving .
Parmesan Rind (or 2 TBS grated Parmesan) A beautiful finishing touch — the rind melts slowly into the sauce, adding savoury richness and umami. If using grated Parmesan, stir it in during the final simmer .
Hot Pepper Flakes (optional) For a gentle kick if you like a bit of heat. Completely optional but lovely for those who enjoy a touch of spice .
🍅HOW TO MAKE BOLOGNESE SAUCE🍅
This is an excellent sauce and very easy to make.
- Heat the olive oil in a large saucepan over medium heat. (Don't be in a rush)
- Once hot, add the onion and peppers. Cook, stirring for several minutes, until softened. (I don't like to let them brown.)
- Crumble in the ground beef and garlic. Dry scramble until the beef is no longer pink. (You can let the beef brown a bit, which will add more flavour to the sauce.)
- Pour in the wine. Bring to the boil and then boil it until the wine has almost evaporated. (This condenses the flavours and makes for a nicer sauce.)
- Add the remaining ingredients, with the exception of the Parmesan.
- Bring to the boil, then reduce to a very low simmer. (A slow bubble is fine.)
- Set a cover on top, slightly ajar. Simmer over very low heat for about an hour, stirring occasionally. (If you think it is getting too thick you can thin it with a bit of beef stock if necessary.)
- Add the cheese rind, or grated Parmesan.
- Cover again and cook for another half an hour. Prior to serving discard the rind and the bay leaf. The sauce is now ready to use as you wish.
🍅HINTS AND TIPS FOR SUCCESS🍅
Brown everything well at the start
The recipe's biggest secret is right in the method: browning the meat, onions and garlic before adding the wine builds deep, savoury flavour. Don't rush this step - let the moisture cook off and the meat take on some colour.
Let the wine almost fully evaporate
This is a key flavour-building moment. Boiling the wine until it has nearly evaporated concentrates its essence and gives the sauce a rich, mellow backbone.
Simmer low and slow
Once everything is in the pot, keep the heat very low and let the sauce gently bubble for at least an hour. This slow simmer develops body, sweetness, and depth. Leave the lid slightly ajar to help it reduce properly.
Add the Parmesan ride for extra richness
If you have a rind, toss it in - it melts slowly, adding savoury, cheesy depth. If not, a spoonful of grated parmesan works too. Just remember to remove the rind before serving.
Adjust the consistency as needed
If the sauce gets too thick during it's long simmer, a splash of beef stock will loosen it up without diluting the flavour.
Taste and season at the end
With tomatoes, wine, herbs, Parmesan all contributing flavour, a final seasoning check ensures balance. A pinch of sugar is already included to soften acidity, but you can adjust salt and pepper to taste.
Make it ahead - it only gets better
Like most slow-cooked sauces, Bolognese tastes even better the next day. Leftovers also freeze beautifully.
🍅FREQUENTLY ASKED QUESTIONS🍅
WHAT MAKES THIS BOLOGNESE SAUCE SO FLAVOURFUL?
The secret is in the technique - you brown the meat, onions, and garlic first, then add the wine and let it almost fully evaporate. This concentrates the wine's essence and builds a deep rich base for the sauce.
CAN I USE A DIFFERENT KIND OF WINE?
I recommend using a red wine and one that you would be willing to drink. If you are not a person who drinks alcohol, then you can use a good beef stock in the same amount.
WHAT IF MY SAUCE GETS TOO THICK WHILE SIMMERING?
If you think your sauce is too thick, simply thin it with a splash of beef stock or water.
DO I HAVE TO USE A PARMESAN RIND?
Not at all. If you don't have a rind, you can use about 2 TBS of grated Parmesan cheese in it's place. The rind adds extra richness, but both options work beautifully.
HOW LONG SHOULD I SIMMER THE SAUCE?
The sauce simmers low and slow for about an hour, then the Parmesan is added and it cooks for another half hour. This gentle cooking time is what gives the sauce its depth and silky texture.
CAN I FREEZE ANY LEFTOVERS?
Yes, this sauce freezes beautifully. Simply pack into airtight freezer container, label and date, then freeze. Use within six months. Just thaw in the refrigerator overnight and then gently reheat over medium low heat until heated through.
HOW CAN THIS BE SERVED?
This is great ladled over cooked pasta. But some people like it with potatoes or rice. It makes a nice base for a cottage pie.
🍅A FEW OTHER DELICIOUS PASTA RECIPES🍅
Pasta is one of my favorite food groups. I have been known to sit down and enjoy a bowl of pasta with nothing more than butter, salt and pepper. Here are a few others I enjoy!
PASTA E PISELLI - A simple Italian comfort food that feels almost magical in its ease. Just a handful of humble ingredients - onion, pasta, peas, water and cheese. These simple things come together in one saucepan to create a dish that's creamy, cozy, and unbelievably flavourful. A bowl of this is pure, uncomplicated joy.
CHUCKWAGON BEEF & PASTA SKILLET - A hearty, homestyle supper that feels like it's been passed down through generations. Lean ground beef, tender pasta, and a sweet and tangy BBQ-style sauce all simmer together in one pan, creating a rich, comforting dish that tastes far bigger than the simple ingredients behind it. Everything cooks right in the skillet. No fuss, no muss. No extra dishes. A sprinkle of melty cheese at the end makes it even more irresistible. Quick, economical, satisfying.
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Yield: Serves 6
Bolognese Sauce
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
Just the way I've always done it. Simple. Delicious. Easy. A hearty sauce that can be used on top of spaghetti, in lasagnas and bakes, or as the my husband enjoys it, ladled over potatoes.
Ingredients
- 18 ounces (500g) of extra lean ground beef mince (a generous pound)
- 1 TBS olive oil
- 1 large onion, peeled and finely chopped
- 1 green pepper, trimmed, seeded and finely chopped
- 3 fat cloves of garlic peeled and minced
- 1 cup (240ml) of good red wine
- 1 (14 oz/400g) tin of chopped Italian tomatoes in juice
- 2 cups (500g) carton of tomato passata
- 1 TBS tomato puree (tomato paste)
- 1 tsp good balsamic vinegar
- 1 tsp dried oregano flakes
- 2 tsp dried basil flakes
- 1 TBS parsley flakes
- 1 TBS sugar
- pinch ground cloves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 large bay leaf, broken in half
- the rind of one wedge of Parmesan (never throw those away!)(alternately you can use about 2 TBS of grated parmesan cheese)
- pinch of hot pepper flakes (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Once hot, add the onion and peppers. Cook, stirring for several minutes, until softened.
- Crumble in the ground beef and garlic. Dry scramble until the beef is no longer pink.
- Pour in the wine. Bring to the boil and then boil it until the wine has almost evaporated.
- Add the remaining ingredients, with the exception of the Parmesan.
- Bring to the boil, then reduce to a very low simmer.
- Set a cover on top, slightly ajar. Simmer over very low heat for about an hour, stirring occasionally. (If you think it is getting too thick you can thin it with a bit of beef stock if necessary.)
- Add the cheese rind, or grated Parmesan.
- Cover again and cook for another half an hour. Prior to serving discard the rind and the bay leaf. The sauce is now ready to use as you wish.
Notes
Any leftovers can be frozen in containers for up to six months. Just thaw in the refrigerator overnight and reheat as needed.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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