Chorizo Sloppy Joes

This recipe originally appeared in The New York Times. The intention of Mathew Hyland's recipe is to make a gargantuan sandwich on a massive roll (Portuguese-style or big Hero rolls) and slice it up for a crowd. If you are cooking for a crowd, that is the way to go. But if you have a limited audience, you can go the traditional route as pictured above. I prefer the tarted-up original, shown below.

Ingredients

• 2 tablespoons olive oil
•   1½ pounds Mexican or Guatemalan chorizo or Portuguese chouriço, casings removed
• 2 teaspoons whole cumin seeds
• 1 large green bell pepper, seeded and thinly sliced
• 1 medium-size red onion, peeled and thinly sliced
• 2 cloves garlic, peeled and minced
• 1 cup canned crushed tomatoes
• 2 tablespoons hot pepper sauce, preferably one of the thicker varieties, like Cholula or Frank’s
• 4 Portuguese-style rolls or sesame-seed hero rolls
• 8 thin slices sharp Provolone
• ½ cup sliced pickled banana peppers
• ½ cup pitted and chopped green olives, like Castelvetrano
• 1 tablespoon celery seeds
• 
  

Directions

1. Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.
2. Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, 1/2 cup water and the hot sauce and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.
3. To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each and divide the warm chorizo filling on top. Place equal portions of the  banana peppers and olives on top. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.

Pairing: An ice-cold Pacifico

Grogs and Goldie, 1956