The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Adam Richman — host of NBC’s “Food Fighters” and Travel Channel’s “Man Finds Food” — shares his Sloppy ‘Zo recipe. “This recipe is inspired by a sandwich called chori-pan that I had outside a football stadium in Ciudad Lanús,” says Richman.
“The name itself is a hybrid of chorizo and the Spanish word for bread, which are essentially its two main ingredients. The one I sampled had the bread toasted alongside the grilled sausages, which allowed the bread to be flavored by all the oils, spices and drippings from the sausage. When I first made this at home on the stovetop, I used the wine from Alamos not only in the meat, but to deglaze the pan, as a way to bring back the flavors of the wines I had so enjoyed during my trip. This version is a combination of the chori-pan with an all-American sandwich from my youth: the sloppy joe.”
And when you’re making this sandwich at home right before the game, here a tip from Richman to keep in mind: Keep the veggies as cold as possible, adding them at the last minute, before serving. “The contrast of both temperatures and textures is just awesome.”
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At least 1 hour in advance of making the sandwich: In a medium bowl, toss the tomatoes, red onion, and avocado together with 1 tablespoon of olive oil, the vinegar, and the sea salt. Cover and refrigerate for at least 1 hour. The veggie mixture should be very cold when put into the sandwich.
Preheat the oven to 375 degrees F. Slice off the top third of the garlic head to expose the cloves, and place on a sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and wrap the garlic tightly. Roast for 45 minutes, or until the garlic is soft enough to squeeze out of the skins. Set aside for spreading on the bread.
Heat a nonstick pan over high heat until water drops skitter across the surface. Pour in enough olive oil to coat the pan generously, about 3 tablespoons. Add the white onion strips (reserving the finely chopped onion), the crushed garlic cloves, a pinch of sea salt, the red pepper flakes, and the chorizo. Cook until the chorizo is browned and the fat has rendered, about 5 minutes. Add the ½ cup of wine to the pan and cook until nearly evaporated, stirring constantly and not allowing the meat to stick. Add the paprika and stir to combine.
Halve the bread loaf lengthwise and scoop out the inside of the top and bottom half. Brush the bread shells with olive oil and place on a baking sheet. Use the back of a fork to spread equal amounts of the roasted garlic on each half. Top the bottom half with half of the provolone cheese. Toast the bread until the cheese on the bottom half is melted but not browned, approximately 3 minutes. Spoon the chorizo mixture on top of the melted cheese.
Add the remaining ¼ cup of cabernet sauvignon to the chorizo pan and deglaze over high heat. Add the chopped white onion and cook, stirring, until all the burnt bits on the bottom of the pan have been incorporated and the sauce begins to reduce and thicken. Spoon the onion mixture onto the chorizo mixture and top with the remaining slices of provolone.
Turn the oven to broil. Slide the filled sandwich bottom under the broiler for approximately 2 minutes or until the cheese is melted and browned.
Spoon the cold vegetable mixture into the top half of the sandwich and close up the sandwich. Secure with toothpicks. Slice the sandwich into 3-inch portions and serve immediately.