Snappy Joes on Texas Toast

Make sloppy joes with pizzazz -- sweet-hot additions served open-faced on fresh-baked bread make them anything but ordinary.

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Servings 6

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( 52 ) Ratings

52 Ratings

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Bake-Off® Contest 44, 2010

Devon Delaney

Princeton, New Jersey

ingredients 15
Prep Time 35 min
Total Time 45 min

Ingredients

1/4: cup LAND O LAKES® Butter, softened

2: tablespoons chopped fresh Italian (flat-leaf) parsley

1: clove garlic, finely chopped

1/4: cup chopped fresh chives

1: can (11 oz) Pillsbury® refrigerated crusty French loaf

1: tablespoon Crisco® Light Olive Oil

1 1/2: lb extra-lean (at least 90%) ground beef

1/2: cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved

1: teaspoon McCormick® Ancho Chili or Chili Powder

1: can (8 oz) Muir Glen® tomato sauce

1/4: cup Smucker’s® Seedless Blackberry Jam

1: tablespoon Dijon mustard

1/4: teaspoon coarse (kosher or sea) salt

1/4: teaspoon McCormick® Black Pepper

1/2: cup sour cream

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Directions

1 Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.
2 Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.
3 While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.
4 For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.