How To Make The Sloppy 'Zo! | Tasting Table Recipe

Ingredients

• 2 plum tomatoes, halved and thinly sliced
• ½ red onion, thinly sliced
• 1 avocado, diced into ½-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Salt, to taste
• 2 loaves of rustic country bread
• ½ pound Provolone cheese, thinly sliced
• Extra-virgin olive oil
• ½ cup thinly sliced plus ¼ cup diced white onions
• 2 cloves garlic, minced  
• ½ teaspoon red pepper flakes
• ½ pound fresh chorizo, casing removed
• ¾ cup Alamos Cabernet Sauvignon
• 1½ teaspoons paprika 

Directions

1. Preheat oven to 375°. In a medium bowl, combine the tomatoes, red onion, avocado, olive oil, red wine vinegar and salt and toss. Cover with plastic wrap and chill in the fridge for an hour.
2. Cut the loaves of bread in half lengthwise and scoop out the inside of the top and bottom halves of each loaf. Drizzle the insides of both halves with olive oil and place on a baking sheet. Top each of the bottom halves with half of the provolone cheese.
3. Heat a nonstick pan over high heat until water drops skitter across the surface of the pan. Pour in enough olive oil to coat pan by about ⅛-inch. Add the sliced onions (reserving the finely chopped onion), garlic, red pepper flakes and chorizo and cook until chorizo is browned, about 5 minutes.
4. Once the fat begins to render out of the chorizo, add ½ cup Alamos Cabernet Sauvignon and cook until the wine has reduced by half, about 5 minutes. Add the paprika and stir to combine.
5. Place the bread in the oven and bake until the cheese is melted, about 3 minutes. Spoon the chorizo mixture on top of melted cheese. Add the remaining Cabernet Sauvignon to the chorizo pan to deglaze. Add the reserved diced onion and cook until all burnt bits on bottom of pan have been incorporated and the sauce begins to reduce and thicken, about 5 minutes. Pour on top of the chorizo mixture and top with the remaining slices of provolone.
6. Switch the oven to broil. Once hot, place bread bottoms in broiler for approximately 2 minutes until the cheese melts. Remove sandwich from heat.
7. Take the vegetable mixture out of refrigerator and spoon into the top half of each bread loaf. Carefully close sandwiches and hold together with toothpicks. Slice the sandwich into 3-inch portions and serve immediately.

Nutrition

Calories per Serving	599
Total Fat	30.2 g
Saturated Fat	10.9 g
Trans Fat	0.0 g
Cholesterol	44.5 mg

Total Carbohydrates	53.4 g
Dietary Fiber	6.2 g
Total Sugars	7.2 g
Sodium	1,090.1 mg
Protein	25.3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.