Sloppy Jessica Sandwich

Ingredients

• 2 whole Dried ancho chilies (Soak in boiling water to soften)
• 2 tsp Ground cumin (To flavor chili paste)
• 2 tsp Ground coriander seed (To flavor chili paste)
• 1 tsp Paprika (Mild sweetness)
• 2 pieces Canned chipotles in adobo sauce (Finely chopped; adjust for heat)
• 1 lb Ground beef (or chuck) (80% lean preferred)
• 1 medium Onion (for chili) (Diced)
• 3 cloves Garlic cloves (for chili) (Minced)
• 28 oz Canned diced tomatoes (Whole can, use with juice)
• to taste Salt
• to taste Black pepper
• 1 small Small onion (for red sauce) (Finely minced)
• 2 cloves Garlic cloves (for red sauce) (Crushed)
• 28 oz Canned diced tomatoes (for sauce) (Same as chili or separate can)
• 15 oz Tomato puree (Adds body to sauce)
• 1 tsp Dried oregano
• 1 sprig Fresh basil (Add at end of simmer)
• 2 tbsp Olive oil (For sautéing sauce base)
• 8 oz Ziti pasta (About 2 cups dry)
• 3 tbsp Unsalted butter (For roux)
• 3 tbsp All‑purpose flour (For roux)
• 3 cups Whole milk (Full‑fat for richness)
• 1 lb Yellow cheddar cheese, grated (Sharp preferred)
• 5 oz Parmesan cheese, grated (Adds depth)
• 1 tsp Dry mustard powder (Subtle tang)
• a few dashes Hot sauce (Optional, for extra kick)
• 1 large (12‑inch) French baguette or French‑bread loaf (Will be sliced lengthwise for pizza base)
• 2 cups Mozzarella cheese, shredded (For pizza layers)

Instructions

1. Soak Ancho Chilies

   Place the dried ancho chilies in a heat‑proof bowl and cover with boiling water. Let sit for 10 minutes until softened.

   Time: PT10M

2. Make Chili Paste

   Drain the chilies, then transfer them to a blender with cumin, coriander, paprika, and the chipotles (including a spoonful of adobo sauce). Blend until smooth, adding a splash of the soaking water if needed.

   Time: PT5M

3. Brown the Beef

   Heat the skillet over medium‑high heat. Add the ground beef (or chuck) and break it up with a spoon. Cook until fully browned, about 7 minutes, draining excess fat if desired.

   Time: PT7M

   Temperature: medium-high

4. Sauté Onion & Garlic (Chili)

   In the same pan, add a drizzle of oil if needed, then add the diced onion. Sauté 3 minutes until translucent, then add minced garlic and cook 30 seconds more.

   Time: PT5M

   Temperature: medium

5. Simmer Chili

   Add the canned diced tomatoes (with juice) and the prepared chili paste to the pan. Stir, bring to a gentle boil, then reduce to a low simmer. Cover and cook for 45 minutes, stirring occasionally. Season with salt and pepper to taste.

   Time: PT45M

   Temperature: low simmer

6. Prepare Red Sauce Base

   While the chili simmers, heat olive oil in a saucepan over medium heat. Add the finely minced small onion and sauté 4 minutes until soft. Add crushed garlic and sauté another 30 seconds until fragrant.

   Time: PT5M

   Temperature: medium

7. Simmer Red Sauce

   Stir in the diced tomatoes and tomato puree, then add dried oregano and the basil sprig. Bring to a boil, then lower to a gentle simmer for 45‑60 minutes, stirring occasionally, until the sauce thickens and the acidity mellows. Remove the basil sprig and season with salt and pepper.

   Time: PT50M

   Temperature: low simmer

8. Cook Ziti Pasta

   Bring a large pot of salted water to a boil. Add the ziti and cook according to package directions (about 8‑10 minutes) until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

9. Make Cheese Roux

   In a clean saucepan melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 30 seconds until the raw flour smell disappears. Slowly pour in the whole milk while whisking continuously until the mixture thickens into a smooth sauce.

   Time: PT5M

   Temperature: medium

10. Finish Mac & Cheese

    Stir dry mustard, hot sauce (if using), and a pinch of salt into the sauce. Add the grated cheddar and Parmesan, whisking until fully melted and smooth. Toss the cooked ziti into the cheese sauce, coating evenly. Adjust seasoning with salt and pepper.

    Time: PT5M

    Temperature: medium

11. Assemble French‑Bread Pizza

    Slice the French baguette lengthwise, creating a top and bottom half. On the bottom half, spread a thin layer of shredded mozzarella, then spoon a generous amount of the red sauce, followed by another layer of mozzarella and a sprinkle of grated Parmesan.

    Time: PT10M

12. Bake Pizza Base

    Place the assembled bread on a baking sheet and bake in a pre‑heated 425°F oven for 10 minutes, or until the cheese is melted and the edges of the bread are golden and crisp.

    Time: PT10M

    Temperature: 425°F

13. Combine Chili & Mac & Cheese

    In a large mixing bowl, gently fold the prepared chili into the mac & cheese until evenly distributed, creating the "Chili‑Mac" mixture.

    Time: PT5M

14. Build the Sloppy Jessica Sandwich

    Spread the hot Chili‑Mac mixture over the baked pizza base, then place the top half of the French bread on top. Press lightly, slice the sandwich in half for easier handling, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

35g

Carbohydrates

80g

Fat

45g

Fiber

5g

Ingredient Substitutions

• Instead of Dried ancho chilies: dried guajillo chilies, dried pasilla chilies
• Instead of Ground cumin: ground coriander (less flavor)
• Instead of Ground coriander seed: ground cumin
• Instead of Paprika: smoked paprika
• Instead of Canned chipotles in adobo sauce: cayenne pepper, hot sauce
• Instead of Ground beef (or chuck): ground turkey, ground pork
• Instead of Onion (for chili): shallot
• Instead of Garlic cloves (for chili): garlic powder (1/2 tsp)
• Instead of Canned diced tomatoes: fresh crushed tomatoes
• Instead of Small onion (for red sauce): shallot
• Instead of Garlic cloves (for red sauce): garlic powder (1/4 tsp)
• Instead of Canned diced tomatoes (for sauce): fresh tomatoes, peeled and diced
• Instead of Tomato puree: extra diced tomatoes blended
• Instead of Dried oregano: Italian seasoning
• Instead of Fresh basil: dried basil (1/2 tsp)
• Instead of Olive oil: vegetable oil
• Instead of Ziti pasta: elbow macaroni, penne
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour: gluten‑free flour blend
• Instead of Whole milk: 2% milk, unsweetened almond milk (less thick)
• Instead of Yellow cheddar cheese, grated: colby jack, sharp gouda
• Instead of Parmesan cheese, grated: Pecorino Romano
• Instead of Dry mustard powder: mustard seeds (ground)
• Instead of Hot sauce: cayenne pepper
• Instead of French baguette or French‑bread loaf: Italian ciabatta loaf
• Instead of Mozzarella cheese, shredded: provolone

Equipment Needed

• Large pot
• Large skillet or Dutch oven
• Blender or food processor
• Saucepan (2‑qt)
• Colander
• Baking sheet
• Mixing bowls (2)
• Wooden spoon
• Whisk
• Chef’s knife
• Cutting board
• Measuring spoons
• Oven mitts

Critical Steps — Do Not Skip

• Soak Ancho Chilies
• Make Chili Paste
• Simmer Chili for 45 minutes
• Make Cheese Roux without lumps
• Bake French‑bread pizza until golden
• Combine Chili with Mac & Cheese while both are hot

Chef Tips from the Video

• For extra heat, add a splash of your favorite hot sauce to the chili before simmering
• Use a mix of sharp cheddar and a bit of smoked gouda for a more complex mac & cheese flavor
• Toast the French‑bread slices lightly before assembling to add crunch and prevent sogginess

Troubleshooting

Storage

Refrigerator: Store any leftover chili, red sauce, and mac & cheese in airtight containers for up to 3 days.

Freezer: Freeze the chili and mac & cheese separately in freezer‑safe bags for up to 2 months. Reheat gently before assembling.

Room temperature: Assembled sandwich is best eaten immediately; it will become soggy if left at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the chili and red sauce a day ahead and refrigerate; they develop deeper flavor
• Cook the pasta and make the cheese sauce up to 2 hours ahead; keep the sauce warm and re‑heat gently before mixing with pasta
• The French‑bread pizza can be assembled and baked just before serving; baked bread can be stored for 1 day and reheated in a toaster oven