It might not be the proper way to describe the feature at our dinner gathering of six on the first Saturday of July, but to me it conveys the spirit of this creation by telling you it's a Detroit-style sloppy joe. These Boogaloo Wonderland Sandwiches have been a hit here for the last seven years, and that gorgeous Saturday demanded too much outside time for me to be cooped up inside on some grand spread.
I do think the crew was all right with the chef's menu, though, especially with the new addition of a Mexican street corn macaroni salad alongside. Instead of sub rolls, I do often opt for open-faced on brioche buns, still sinfully topped with that American cheese. The plates were well-cleaned once the table was cleared and yet we all still saved a bit of room for dessert. Stay tuned to tomorrow's blog post.
That Saturday was a cutting-grass day, but I also caught the lilies blooming in the back in the right angle of sunshine for a couple of photos. They really are gorgeous and full of themselves this year!
Adapted from "Boogaloo Wonderland Sandwiches," by Bryan Roof. In Cook's Country, April/May 2018, p. 4-5.
Based on "Street Corn Pasta Salad," from Lauren Allen of Tastes Better from Scratch. [Published 30 June 2024]
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