Bolognese + Burrata Sloppy Joe's (vegetarian)

If I had to make a prediction, I think a sandwich Summer is in our future. Backyard sandwiches seriously hit the spot this time of year. Burgers, burritos, wraps, or just deli style sandwiches - they’re the perfect go to when trying to take advantage of long daylight hours + not get trapped in the kitchen trying to make some fancy meal. This season, I’m making a promise to swap meals that require large amounts of prep time with simple, flavorful, satisfying dinners, and my initial plans have me heavily leaning into sandwiches. From fun breads to fancy cheeses to pickled toppings - you can have such success with coming up with a fun backyard sandwich that’s a little out of the box and a far cry from a lunchbox meal. These plant based Bolognese + Burrata Sloppy Joe’s hit the spot. Sauce-y, cheesy, tomato-y - they’re so yummy!

 
 

Cauliflower bolognese is so easy

Cauliflower bolognese is the easiest thing to make. All you need is riced cauliflower + all the seasonings you’d normally load into a traditional bolognese, and you’re ready for action. Lots of basil, a hefty pinch of red pepper flakes (at least at our house), and a little fennel to really inject a little Italian sausage flavor into the dish.

My “can’t make bolognese without it” ingredient - red wine. There’s something about deglazing the pan with red wine that is seriously magical when it comes to bolognese. It adds this extra layer of bold flavor in addition to all the tomato elements to make a savory, delightful sauce. Can’t skip it!

A good spread will make or break your sandwich

And in this case, we’ve got 2 spreads!

My theory is that a freshly whipped up spread goes a long way. Something fresh + flavorful that’s the perfect smear on the slices of breads. Whether it’s a pesto, aioli, or some other herby concoction, they’re pretty easy to make + add such a fun element to an at-home sandwich. So easy + often the most time consuming part of making a sandwich, so I’ll take it. For this sandwich, we’ve got 2 spreads: a spicy calabrian chili spread + the cauliflower bolognese. The calabrian chili goes on the bottom ciabatta as your base, and it’s like a spicy Italian chili pepper pesto kind of vibe. The cauliflower then gets loaded on top, and it’s essentially an amped up tomato sauce. Juicy + sauc-y enough to be both a secondary spread and the heart of the sandwich.

 
 

Burrata or bust

The final step is melting gooey burrata right on top, and holy cow it’s so good! Creamy + messy in the best way. Just let it ooze all over that cauliflower, smash the top piece of bread on top, and dive in. Take big messy bites, enjoy all that decadent cheese, and embrace it not being the cutest dining experience.

Fun to make, easy to whip up, and I thoroughly enjoyed every bite!

 
 

For the bolognese

  • 2 tbsp EVOO

  • 4 garlic cloves, minced

  • 1 yellow onion, diced

  • roughly 3 c. rice cauliflowers

  • salt + pepper

  • 1 tsp red pepper flakes

  • 2 tbsp tomato paste

  • 1/2 c. red wine

  • 1-15 oz. can diced tomatoes

  • 2-3 tbsp fresh basil, thinly sliced

  • ciabattas (I like to scoop a bit of the bread out of the middle to hollow out the rolls)

  • calabrian chili pasta

  • 1 ball of burrata, halved

For the broccoli rabe

  • 1 bunch broccoli rabe

  • 1 tbsp EVOO

  • salt + pepper

For the sloppy joe’s - Place a large skillet over medium heat. Add the EVOO to the skillet, then the garlic + onion. Cook for 10 minutes, stirring occasionally. Add in the cauliflower rice, and continue to cook for 10 minutes. Stir in the salt, pepper, and a pinch of red pepper. Stir every 2 minutes to make sure nothing is burning. Add in the tomato paste, cook for another 2 minutes, and then deglazes the pan with the red wine. Simmer the wine + cauliflower for 5 minutes. Add in the can of diced tomatoes, stir, reduce the heat to low + cover the pan, and continue to cook for 15-20 minutes. The final step is to stir in the basil. Move to preparing the broccoli rabe as the cauliflower cooks.

For the broccoli rabe - Preheat the oven to 350 + line a baking tray with parchment paper. Toss the broccoli rabe with the EVOO, and a pinch of salt + pepper. Cook for 15-17 minutes, tossing the broccoli half way through and cooking until the broccoli is lightly charred + tender. When the broccoli is fully cooked, remove the pan from the oven + roughly chop the broccoli.

When the broccoli rabe is done, keep the oven on + toast the ciabatta for 3 minutes. Spread about 1 tbsp fo the chili paste on the bottom piece, scoop a bit of the cauliflower mix on top, and then place half a ball of the burrata on top. Press a few pieces of the broccoli into the burrata. Place the bottom piece of the ciabatta that’s loaded with filling back in the oven for 5-6 minutes. The burrata should be melted + warmed.

When the burrata is perfectly melted, smash the top piece of the bun on top + cut the sandwich on the diagonal. Enjoy while it’s warm + toasty.

Lesley ZehnerComment