I love how this recipe transforms a nostalgic comfort food into something even more satisfying. The garlic toast adds a crispy, buttery base that perfectly holds the saucy beef mixture, while the melted mozzarella gives it that irresistible, cheesy finish. It’s quick to make, incredibly flavorful, and feels indulgent without being complicated. Perfect for busy weeknights or casual weekends when I want something cozy in under 30 minutes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 lb ground beef 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp tomato paste 1/3 cup ketchup 1 tbsp Worcestershire sauce 1 tsp brown sugar 1/2 tsp salt 1/2 tsp black pepper 4 slices garlic Texas toast (frozen or homemade) 1 cup shredded mozzarella cheese 1 tbsp chopped fresh parsley (optional)
Directions
I preheat the oven and bake the garlic toast according to the package directions until it’s golden and crispy. Then, I set it aside to cool slightly.
In a large skillet over medium-high heat, I cook the ground beef until it’s browned and fully cooked, draining any excess fat if needed.
I add the chopped onion and minced garlic, letting them cook for about 4–5 minutes until the onions become soft and fragrant.
Next, I stir in tomato paste, ketchup, Worcestershire sauce, brown sugar, salt, and pepper. I let the mixture simmer for 5–7 minutes, stirring occasionally, until it thickens beautifully.
Once ready, I spoon the saucy beef mixture generously over each slice of garlic toast.
I top each one with shredded mozzarella cheese and place them under the broiler for 3–5 minutes until the cheese is melted, bubbly, and lightly golden.
I finish by sprinkling chopped parsley on top for a fresh touch and serve them hot and melty.
Servings and Timing
This recipe serves 4 and takes a total of 30 minutes—about 10 minutes for prep and 20 minutes for cooking. It’s quick, comforting, and perfect for a satisfying weeknight meal.
Variations
Sometimes I like to swap the beef for ground turkey or chicken for a leaner version. When I want a bit of spice, I stir in a dash of hot sauce or red pepper flakes. For a richer flavor, I add a spoonful of barbecue sauce or a pinch of smoked paprika to the meat mixture. If I’m feeding a crowd, I double the recipe and serve the meat mixture in a baking dish with toasted bread on the side.
Storage/Reheating
I store leftover beef mixture in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave until hot. I always toast fresh garlic bread before assembling again so it stays crisp. The assembled sloppy joes are best enjoyed right away, but the meat mixture also freezes well for up to 2 months.
FAQs
Can I make the beef mixture ahead of time?
Yes, I often make it a day or two ahead and just reheat it when ready to assemble for a super quick dinner.
What’s the best bread to use?
I prefer thick slices of Texas toast, but any sturdy garlic bread or even a crusty baguette works beautifully.
Can I add vegetables to the meat mixture?
Definitely. I sometimes add diced bell peppers, mushrooms, or shredded carrots for extra texture and nutrition.
Can I use different cheese?
Yes, mozzarella melts perfectly, but provolone, cheddar, or even pepper jack taste amazing too.
How do I prevent soggy toast?
I make sure to bake the garlic toast until it’s fully crisp before adding the meat mixture. It helps the toast hold up under the saucy topping.
Can I make this dish spicy?
I add a pinch of chili flakes or a drizzle of hot sauce to give it a gentle kick.
What sides go well with this meal?
I like to serve it with a side salad, roasted vegetables, or even fries for a full, comforting dinner.
Can I use homemade garlic butter for the toast?
Yes, I often spread my own mix of butter, garlic, and parsley over bread and toast it in the oven—it tastes incredible.
Can I use plant-based meat?
Absolutely. I’ve made it with ground plant-based beef alternatives, and it turns out just as hearty and flavorful.
How can I make it extra cheesy?
I sprinkle a bit more mozzarella before broiling and sometimes add a little Parmesan on top for a golden finish.
Conclusion
I love how these Open Face Garlic Toast Sloppy Joes combine everything comforting about the original sandwich with an irresistible twist. The crispy garlic toast, rich beef filling, and melted cheese come together in the most satisfying way. It’s an easy, crowd-pleasing meal that I can always count on to deliver big flavor and cozy comfort in just 30 minutes.
A cheesy, garlicky twist on the classic sloppy joe—these Open Face Garlic Toast Sloppy Joes feature savory, saucy beef piled on crispy garlic toast and topped with melted mozzarella for the ultimate comfort meal.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/3 cup ketchup
1 tbsp Worcestershire sauce
1 tsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
4 slices garlic Texas toast (frozen or homemade)
1 cup shredded mozzarella cheese
1 tbsp chopped fresh parsley (optional)
Instructions
Preheat the oven and bake garlic toast according to the package directions until golden and crispy. Set aside.
In a large skillet over medium-high heat, cook ground beef until browned and cooked through. Drain excess fat if needed.
Add chopped onion and minced garlic, cooking for 4–5 minutes until softened and fragrant.
Stir in tomato paste, ketchup, Worcestershire sauce, brown sugar, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens.
Spoon the sloppy joe mixture evenly over each slice of baked garlic toast.
Top with shredded mozzarella cheese and broil for 3–5 minutes until melted and lightly golden.
Sprinkle with chopped parsley and serve hot.
Notes
Use ground turkey or chicken for a leaner version.
Add a splash of barbecue sauce or smoked paprika for deeper flavor.
Double the recipe and serve buffet-style for parties.
Always toast the bread until crisp to prevent sogginess.
Store leftover beef mixture in the fridge for up to 4 days or freeze for up to 2 months.
