1 medium diced onion
1 lb ground beef
5 roughly chopped cloves of garlic
1 medium diced green bell pepper
1/4 cup tomato paste
1 cup ketchup
1/4 cup mustard
1/4 cup brown sugar
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp chili powder such as cayenne
2 cups mixed low moisture shredded cheese (1 cup of Mexican blend, and 1 cup of gruyere)
12 slices sharp cheddar
12 slices white bread with the crust cut off
1/4 cup mayonnaise
Add the ground beef to a medium high pot and begin to brown it.
When the meat has browned, and there is no more pink showing, drain the liquid.
Add the onions, garlic and green peppers to the meat and mix well. Cook for about 5 minutes or until the vegetables star to soften.
Add the tomato paste and mix well. When the vegetables have combined with the tomato paste move on to the next step.
Add the mustard, ketchup, brown sugar, worcestershire sauce, chili powder, garlic powder, and salt and pepper. Mix well and simmer for 10 minutes.
Add about 1 cup of the meat mixture to a ramekin.
Cover the ramekin in the shredded cheese blend.
Bake the sloppy joe dip for about 10 minutes or until the cheese starts to get golden brown and bubbly.
In the meantime, make the grilled cheese dippers
Cut the crust off the slice of white bread. Using a rolling pin, flatten both sides of the slice of white bread.
Add a slice of cheddar cheese to one side of the white bread and roll it tightly (use a toothpick or wooden skewer if you need to secure it).
Using a basting brush, coat the dipper with a light layer of mayonnaise to help get crispy and golden brown while cooking.
Fry the grilled cheese dippers for 3 minutes per side or until they become golden brown and the cheese starts to melt.
Use the dippers in the sloppy joe dip, or eat on their own with a side of sloppy Joe.