Name: Boogaloo Wonderland Sandwiches
Total time: 50 min
Yield: Serves 4
Ingredients: 1 cup ketchup; 3 tablespoons cider vinegar; 2 tablespoons packed brown sugar; 2 tablespoons Worcestershire sauce; 3/4 teaspoon dried thyme; 3/4 teaspoon dry mustard; 3/4 teaspoon granulated garlic; 3/4 teaspoon chili powder; 1/4 teaspoon pepper; 1 tablespoon vegetable oil; 1 1/4 pounds 85 percent lean ground beef; 1 onion, sliced thin; 1 teaspoon pepper; 3/4 teaspoon table salt; 4 (6-inch) Italian sub rolls, sliced lengthwise with 1 side intact; 8 slices American cheese (6 ounces)

Why This Recipe Works

A bold, brassy sauce ties this beloved Detroit sandwich together. To a base of sautéed ground beef and onions, we added ketchup, dried thyme (a signature ingredient), cider vinegar for tanginess, brown sugar to balance the vinegar, and Worcestershire sauce for added savoriness and complexity. To take our sauce to the next level and give it that Boogaloo oomph, we added chili powder (to bump up the heat and warm spice) and dry mustard (which adds the bite you'd get from wasabi or horseradish without announcing its own flavor too loudly). This sandwich was inspired by Chef Greg Beard at Chef Greg's Soul-in-the-Wall; read about our visit here.

Before You Begin

Heinz Organic Tomato Ketchup and Heinz Filtered Apple Cider Vinegar are our favorites. Both light and dark brown sugar will work in this recipe. Don't be tempted to substitute another kind of cheese for the American; nothing melts like it. Serve with your favorite hot sauce, if desired.

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.

Place rolls on rimmed baking sheet. 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.