Boogaloo Wonderland Sandwiches

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. For us, the sandwich reminds me of a cousin to Sloppy Joe's.

Course Main Course

Cuisine American

Keyword Boogaloo Sandwiches, Loose Meat Sandwiches

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 801kcal

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

Recipe source: America's Test Kitchen

Other variations offers versions with steak, chicken, or vegetables, and can include hot peppers.

Thyme is a traditional ingredient for the sauce. Start with about 1/2 teaspoon and taste. If the thyme isn't too overpowering, then increase to recommended amount in the recipe.

Rather than using the American cheese that's individually wrapped in cellophane, I purchased slices at my local deli from a reputable source that makes quality ingredients.

Nutrition