Everything Sloppy Sandwiches
To serve this sloppy dish as open-faced sandwiches, toast the rolls before topping them with the meat. Instead of stirring the cheese into the meat mixture, top the sandwiches with it and place them under the broiler until the cheese melts.
INGREDIENTS | SERVES 6
- 1 teaspoon coriander seeds
- 1 tablespoon extra-virgin olive or vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 3 carrots, peeled and sliced in ¼" rounds
- 1 zucchini, halved and cut into ¼" rounds
- ½ cup chicken broth
- 1 8-ounce can whole kernel corn, drained
- 8 ounces Cheddar cheese, grated
- 8 onion or Kaiser rolls or hamburger buns
- OPTIONAL: ketchup to taste
- OPTIONAL: choice of pickles to taste
Add the coriander seeds to a deep 3 ½-quart nonstick skillet and toast for 1 to 2 minutes over medium heat, tossing or stirring so that the seeds don't burn. Remove from the pan, cool, and coarsely chop in a coffee mill or crush under the flat side of a knife.
Add the oil to the skillet and bring to temperature over medium heat; add the onions and sauté until golden. Add the garlic and sauté for 1 minute.
Stir in the ground beef or turkey and fry until browned, breaking it apart as it cooks.
Stir in the cumin, salt, and pepper. Add the carrots and sauté for 1 minute.
Stir in the zucchini, broth, and corn; cover and simmer for 2 minutes. Uncover and simmer until most of the broth has evaporated.
Top with the cheese; turn off the heat and cover for 1 minute, or until the cheese is melted.
Divide the mixture between the rolls or buns to serve as sandwiches.
