Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven’t had a thoughtfully handcrafted sandwich in a while, there’s no better place to get your fix. She’s generously donating a few of her tailgate food recipes to our cause: feeding you during football season.
The ingredient list for these sloppy joe sliders may look a little lengthy, but every seasoning you add to the mix infuses the meat with an huge flavor that fits surprisingly well in a mini-bun. Prepare to take down quite a few of these.
Here’s a time-saving cheat to give your mini sloppy joes a little crunch and zip — buy an order or so of onion rings from the nearest place serving onion rings and quickly reheat in a hot oven for about 10 minutes before topping the sliders. No messy batter, no deep-fryer, oily paper towels or extra half hour of clean-up necessary. Not that we don’t love all those things.
- 1/4 cup canola oil
- 1 red bell pepper, seeded and diced
- 1 green bell pepper seeded and diced
- 1 jalapeño pepper seeded
- 1 large onion, diced
- 2 pounds meatloaf mix, any combination of beef, pork and/or veal
- 6 cloves garlic, minced
- 1 cup red wine
- 1/4 cup red wine vinegar
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon Colman's dry mustard
- 1 6-ounce can tomato paste
- 1 1/2 cups tomato sauce
- 3 tablespoons packed brown sugar
- 1/4 cup worcestershire sauce
- kosher salt and freshly ground pepper
- 12 mini brioche or other slider buns
- Saute vegetables in oil until softened.
- Add meat and spices and stir until well combined.
- Deglaze pan with wine, and reduce liquid by half.
- Add remaining ingredients, reduce heat and and simmer for 20-30 minutes.
- Serve on mini brioche buns topped with onion rings.
Read more about Sloppy Joes on Food Republic: