Open Face Sloppy Toms

Sloppy joes go a little lighter and a lot more hands-off here. ‘Sloppy Toms’ swap the usual beef for ground turkey, then let the slow cooker do the work, simmering everything into a thick, tangy-sweet sauce.

Browning the turkey first is the step you shouldn’t skip. Turkey is lean and mild, so getting it well browned and crumbled builds the savory depth it needs before it goes into the pot. From there, tomatoes and a lineup of seasonings join it in the slow cooker.

The long, slow simmer is what transforms it. Over six hours, the sauce reduces and thickens, the flavors deepen and meld, and the turkey soaks it all up, so it’s saucy and rich rather than watery. Spoon it open-faced over toasted bread so the slice soaks up the sauce while still holding its shape, and eat it with a fork.

Kitchen Tips

• Brown and crumble the turkey well first. Lean turkey needs that step for flavor.
• If the sauce is too loose after cooking, leave the lid off the last 30 minutes to thicken it.
• Toast the bread so it stands up to the saucy filling instead of going soggy right away.

Variations

• Use ground chicken or beef instead of turkey.
• Add diced bell pepper or extra onion for more texture.
• Top with shredded cheese or pickles, or serve on closed buns instead of open-faced.