pickled banana peppers

Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can’t regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can’t find Mexican chorizo either. Then I use Guatemalan chorizo instead. It’s a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island “New York System” hot dog, are a perfect touch.

Chorizo Sloppy Joes With Kale and Provolone

olive oil

Mexican

whole cumin seeds

green bell pepper, seeded and thinly sliced

red onion, peeled and thinly sliced

garlic,

tomatoes

hot pepper sauce,

Portuguese-style rolls hero rolls

Provolone

baby kale or spinach leaves

banana peppers

celery seeds

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.

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.

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 kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.

This recipe makes a small batch (1 - 32 oz jar) of pickled banana peppers, but you can easily double the recipe to make more.

Quick and Easy Refrigerator Pickled Banana Peppers

banana peppers (most seeds removed)

white vinegar

water

salt

tbsp sugar

Remove the stems, seeds and inner membranes of the peppers.  I didn&#8217;t remove all the seeds, just as many as I could.  If you like your peppers really spicy, consider leaving them in.

Preparing the Peppers:

In a saucepan mix together the vinegar, water, pickling salt and sugar.

Making the pickling brine:

In your clean jars, add the slices of pepper.

Gently tap the bottom of your jars on the counter to remove any bubbles and to allow the peppers to settle.

Top up with brine, leaving about 1/2 inch of air space in the jar.

Clean the rim of the jar and add your lid.

Refrigerate and let sit for at least 3 &#8211; 5 days.

These pickled peppers will last for months.

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Chorizo Sloppy Joes With Kale and P...

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Quick and Easy Refrigerator Pickled...

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