Chorizo Sloppy Joes With Kale and Provolone Recipe (2024)

As I recall Spanish chorizo (i.e. from Spain) is cooked. All the others, including Mexican, are raw and must be cooked. It's confusing and I always ask my deli guy whether his chorizo is Spanish or Mexican and wether it's raw or cooked. I also wear a belt and suspenders. At the same time.

For vegans or vegetarians: I tried this recipe using Uptons Seitin Chorizo and it was quite good.

Aw... c'mon! If sausages where you live are about like around here, you're talking about one sausage per serving. You mean you never eat a bratwurst or Italian sausage? The rest of it is vegetables and, well, the bun. If one of these sandwiches every now & then is the cause of your death, you must already be skating on thin ice!

Kale and Sloppy Joe should not even be in the same sentence

But you ARE being a spoil sport! No one eats a sandwich like this and wrings their hands over the calorie count. There are some things in life that you don’t worry about.

Made this today... Delicious! I'd recommend draining the chorizo after cooking-the sloppy joes were REALLY sloppy. I'd also recommend an assembly change-put the sloppy joe mixture directly on the roll (not the cheese first) so the bread absorbs some of the liquid.I toasted the bread in the oven and assembled the sandwich like this: Bottom of roll, sloppy joe mix, celery seed, olives, banana peppers, cheese - then broiled it for a few seconds, put on the kale and the top. Delicious!!

I eat "good for you" 90% of the time. I give myself permission to eat "terrible for you despite the kale" once in a while. Life's too short to not moderate my moderation :)

Vegetarian here, but for those who like this sort of thing, wouldn't broccoli rabe be better than kale here?

For crying out loud, take what you need and let go of what isn’t right for you. We have enough police already, and if we can read a recipe, we can decide for ourselves what’s right or wrong. Nobody’s forcing anyone to make or eat foods high in calories and fat.

If you live near a Publix, they sell Gaspar's chouriço and linguiça. I am from Bristol, my mother made chouriço and peppers every Saturday until she passed. Her recipe included dried oregano. We don't add any toppings.

Nope.

I made this using soy chorizo, it was delicious! I just cooked the soy chorizo less than I would for regular chorizo, but other than that, I followed the recipe.

Making your own fresh "Mexican" chorizo is a breeze. Ground pork and a bunch of spices mixed together, let it marinate raw overnight before cooking. Look up recipes for "fresh chorizo".

I don't think anyone claims this sandwich is good for you. It's just scrumptious. And that is enough from time to time.

As another commenter said recently in relation to another recipe: "Its a recipe, not an edict!"

We substituted Morning Star veggie chorizo crumbles, and it was perfect!

To make with chicken chorizo, whole wheat buns, blanched kale.

I forgot how much I love banana peppers! I vegetarianized this with a pack of some impossible/beyond something-or-other. The leftovers make for a great lunch the next day too.

Really good! I made a tapenade or giardiniera type of relish out of the banana peppers, green olives, and spinach and topped the sandwich with it. Kale is too tough.

Here in Nashville we are lucky to have Emmy Squared about 3 blocks from my house. They make the best chicken parm sandwich on a pretzel bun that I have ever had. This has nothing to do with this recipe but it was on my mind.

Halved the chorizo and omitted the pepper and half the tomatoes to adjust… really delicious! Made enough for 3 buns.

Amazing. Didn’t have celery seeds so used toasted fennel seeds.

This was SOOOOO GOOD!!! We normally do not eat sloppy joes in our house but when I showed this recipe to my husband he was willing to give it a try. I am so glad he said yes!!! We have added this into the recipe rotation to make again in the future..

This is delicious. I subbed fresh spinach for the kale and added a couple more peppers

The Spaniards make a chorizo that is like salami. That one you don't cook.There are two other kinds of Chorizo that are like sausage and need to be cooked. Chorizo or Chorizo Picante, the Chorizo being mild and the the Chorizo Picante having a little spice heat to it. These fall into the category of, " a cocinar", to cook. I would assume for this recipe to use the Spanish Chorizo a cocinar or Chorizo Picante if you want a little heat to kick in.

Used vegan chorizo and cheese..yummy

A local grocery now offers chicken chorizo, bulk. Making many more tasty dishes with it including a stuffed poblano with corn.

Mexican chorizo is very fatty. I would not add olive oil to the pan, simply add the chorizo and remove the extra fat before adding veggies.

I've never used whole cumin seeds before. Would it be a big difference to just use powdered? If so, how much - maybe 1 tsp?

The Spainards have either just "chorizo" or "cooking chorizo". The former is cured and the latter is raw. In America, we can't get Spanish cooking chorizo (because of limits on import of raw meat products), which is a darn shame, because Spanish cooking chorizo is a magic ingredient: when you brown it in a pan, all this lovely paprika and meat fat comes out of it and flavors everything around it. Some producers in the US try to make cooking chorizo, but I have yet to find one that doesitwell