Best Vivian Howard's Sloppy Joe Toasts with Spinach Salad

Award-winning cookbook author, chef, restaurateur and TV personality Vivian Howard has a knack for making elevated comfort food—dishes that are homey and familiar, but also new and innovative. These flavor-packed “sloppy Joes” are one such example. Howard says any type of ground meat works, but we especially like pork because it remains tender and has a silky richness. Be sure to use bread with a sturdy crumb and cut the slices about ½ inch thick—no thinner—so the interiors remain soft after toasting.

1 POUND GROUND PORK

5 TABLESPOONS WORCESTERSHIRE SAUCE, DIVIDED

½ TEASPOON DRIED THYME

KOSHER SALT AND GROUND BLACK PEPPER

6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED

½ MEDIUM YELLOW ONION, FINELY CHOPPED

1 TABLESPOON SWEET PAPRIKA

1 TABLESPOON PACKED LIGHT OR DARK BROWN SUGAR

15 OUNCE CAN TOMATO SAUCE

5 TABLESPOONS CIDER VINEGAR, DIVIDED

4 ½-INCH-THICK SLICES FROM A CRUSTY BOULE (SEE HEADNOTE)

1 TABLESPOON DIJON MUSTARD

4 CUPS LIGHTLY PACKED BABY SPINACH (3 OUNCES)

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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