Asian Sloppy Joe Hoagies ~ Bento #173

by The ROXX Box on September 18, 2014

in asian, EasyLunchboxes, Go-GURT lunch ideas

This week, I decided to transport myself back to life in Japan.  I’ve found myself missing it a lot lately, so I’ve been trying to recapture some of my fondest memories through food.  Yesterday I made these delicious rice burgers, that were found at a local Japanese burger spot called Mos Burger.  And today I made these asian sloppy joes, similar to a dish I had at my favorite Japanese Mom & Pop restaurant.

Asian Sloppy Joe

I had left over ground pork and ground chicken from yesterday’s meal, so I decided to use the same combination today to create these sloppy joe hoagies.  These hoagies were very easy to make and full of flavor.

Here is the recipe….

Asian Sloppy Joe Hoagies


1-2 tbsp canola oil
1 medium red onion (finely chopped)
1/2 cup finely chopped celery
1 1/2 tbsp fermented hot pepper paste (found at asian grocery store)
2 tbsp minced garlic
1/2 tbsp minced fresh ginger
1/2 lb ground chicken
1/2 lb ground pork
3/4 cup hoisin sauce
1/2 cup drained canned diced tomatoes
1/8 cup fresh lime juice
mini hoagie buns (4)


1.  In a sauté pan add canola oil and place on medium heat.  Once oil is hot add onions, celery, pepper paste, garlic, ginger, and salt/pepper.  Stir occasionally and cook until vegetables are softened.

2.  Once vegetables are softened, add chicken and pork.  Break up meat and cook until meat is no longer pink.

3.  Stir in hoisin sauce, tomatoes, lime juice, and simmer until liquid starts to thicken.  About 15-20 minutes.  Adjust flavors to your liking, and add sugar if you need to balance out the lime taste.

4.  Spoon sloppy joe filling into warm hoagie rolls, and top with a cabbage slaw.  Can also top with shredded lettuce.

Asian Sloppy Joe Sandwich in Easylunchoxes

You can serve these sloppy joe hoagies for dinner, or pack them for lunch.  Here I packed a sloppy joe hoagie in my Easylunchboxes lunch box along with purple cabbage slaw, mixed berries, kiwi, raw cashews, and a Simply Go-GURT.



Recipe adapted from Food & Wine Jan 2013 magazine.

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