Preppy Joe with Spicy Brussels Sprout Slaw

  • Level: Easy
  • Yield: 8 open-faced sandwiches
  • Total: 55 min
  • Active: 30 min


Preppy Joes:

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

Spicy Brussels Sprout Slaw:

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 


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the bread: Preheat the oven to 350 degrees F.
  6. 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.
  7. Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley.
Let's Get Cooking!

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15 Reviews

Bri A. O.