The mission was clear: take a beloved and undeniably silly American summer classic and make it Molly. The thing about sloppy joes is, they’re kinda heavy! They’re most often consumed in the summertime (sleepaway camp, anyone???), and just a big heavy pile of beefy slop. I took all that I love about a sloppy joe (the savoriness, the slop) and freshened it up for summer. You’ll cook grated sweet corn and cherry tomatoes into the ragu, and swap Italian pork sausage for the beef. It cooks a lot quicker this way, without needing hours to braise and become tender. Sambal and honey add spice and sweetness and though of course it is by no means traditional, the basil-y scallion salad and shower of parm on top are NOT optional! They’re what make this dish bright, and fresh, and so very Molly.