Boogaloo Wonderland Sandwiches originated in a 1960’s era staple from the now close Brothers Bar-B-Q. The “secret” sauce is the hallmark of the sandwich, often described as a tangy barbecue-style sauce featuring molasses, garlic, and vinegar. You can find this sandwich at T Chef Greg’s Soul-N-The Wall located at 10009 Curtis St, Detroit, MI — or make this at home! This is a tasty sandwich that reminds us of a cousin to Sloppy Joe’s.
After several months of absence from my blog, I’m back! I have lots of recipes that are backlogged to share and I’m starting with this recipe. This sandwich that was featured on America’s Test Kitchen’s website (that I have a paid subscription to) and is one that I found intriguing. My husband loves homemade Sloppy Joe’s so I thought I’d give this recipe a try. Spoiler alert: He really liked it!
The first step is to blend the spices: thyme, mustard, granulated garlic, chili powder and pepper.
The sauce is pretty simple to make. Ingredients include Ketchup, brown sugar, Worcestershire sauce and cider vinegar. Add the spice mixture, and cook until thickened. Set aside.
For the meat mixture, use 85% lean ground beef. Break the meat down and cook with sliced onions. (Adding bell peppers is an alternative, if you wish.)
Cook until the liquid has evaporated. (Drain the beef if it still seems a bit too fatty.) Add one cup of the sauce, (reserving the remainder) and stir to combine. Bring to a boil until the mixture thickens.
It’s time to make the sandwiches. If you’re feeling ambitious, like I tend to be, I have a recipe for homemade Hoagie Rolls on the blog. You’ll want to make these at least a day ahead. Me? I keep them frozen until I need them. Otherwise, buy sub sandwich rolls. My preference is to lightly butter the rolls and lightly toast them in the oven, as this prevents soggy sandwiches.
American cheese it he traditional choice. Let’s talk about American cheese, shall we? I avoid buying the cheap brand that individually wrapped in cellophane. Why? I’m a bit concerned at how long that cheese lasts in the fridge! I opted to a buy a brand that is carried at my deli that costs a bit more, but seems to be a better quality.
Add a generous amount of the filling, topped with two slices of cheese and bake until the cheese is melted– about 5 minutes.
Add some of the remaining sauce onto the top of the cheese, fold the sandwich in half and set a few napkins long with it.
Sweet potato fries seemed like a good side dish for this meal. Let’s eat!
TASTING NOTES: This is a hearty sandwich that has a lot of flavor from spicy to sweet to tangy. My thought is that this reminds me of Sloppy Joe’s. With warmer weather on the horizon, this is the kind of sandwich meal that I’d enjoy “al fresco” with a “cold one”. It’s not difficult to make and it’s a delicious Detroit treasure.
Boogaloo Wonderland Sandwiches
Equipment
Ingredients
Sauce:
- 1 cup ketchup
- 3 tablespoons cider vinegar recommend reducing by 1 tablespoon
- 2 tablespoons packed brown sugar
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon dried thyme key ingredient, don't leave out (see notes)
- ¾ teaspoon dry mustard
- ¾ teaspoon granulated garlic
- ¾ teaspoon chili powder
- ¼ teaspoon pepper
Sandwiches:
- 1 tablespoon vegetable oil
- 1 ¼ pounds ground beef 85 percent lean
- 1 onion sliced thin
- 1 teaspoon pepper
- ¾ teaspoon table salt
- 4 6-inch Italian sub rolls, sliced lengthwise with 1 side intact
- 6 ounces American cheese 8 slices
Instructions
For The Sauce:
- Combine all ingredients in small saucepan and bring to boil over medium-high heat. Cook, whisking constantly, until slightly thickened, about 3 minutes.
For The Sandwiches:
- Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef, onion, pepper, and salt and cook, breaking meat into small pieces with spoon, until liquid has evaporated and meat begins to sizzle, about 10 minutes. Add 1 cup sauce and bring to boil. Reduce heat to medium and simmer until slightly thickened, about 1 minute.
Assembly:
- Place rolls on rimmed baking sheet. NOTE: My recommendation is to lightly toast the buns, so that they don't become soggy.Divide meat mixture evenly among roll bottoms. Top each sandwich with 2 slices American cheese. Bake until cheese is melted and rolls are warmed through, about 5 minutes. Divide remaining sauce equally among sandwiches. Fold roll tops over meat and serve.
Notes
Nutrition
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