Aug 4, 2018
Having grown up with sloppy Joes, that loose mix of ground beef and a sweet-savoury tomato sauce spooned over split soft buns, I still consider them comfort food. When I came across the genius method of making sliders by the panful, using those small tray buns that are packaged up still stuck together on the sides, I thought the two had to get together.
Not only are these perfect for a casual dinner, especially when kids are coming and going, and everyone winds up eating at different times, they’re perfect for feeding a crowd. Treat the pan buns like one giant bun: slice it in half crosswise, open it up and fill it with saucy sloppy Joe filling, caramelized onions and a scattering of grated cheese, then replace the top and slide the whole thing into the oven for 10 minutes or so, just to warm them through and melt the cheese. You can bake them in a square or rectangular cake or casserole dish, or on a baking sheet—in fact, this recipe could easily be doubled if you have more people to feed. It can also be used as a blank canvas, and filled with anything from tuna to pulled pork.
Beef or Turkey Sloppy Joe Pan Sliders
If you want to get a head start, cook the beef or turkey mixture and caramelize the onions, and refrigerate both until you’re ready to assemble the sliders and bake.
canola oil, for cooking
1 lb ground beef or turkey
1/2 cup barbecue sauce, or to taste
1 large onion, halved and thinly sliced
1 pkg small tray buns (the kind that come attached in 9-12)
1/2-1 cup grated aged cheddar or Gouda
Preheat the oven to 350˚F.
Drizzle some oil into a skillet set over medium-high heat. Cook the beef or turkey, breaking it up with a spoon until it's no longer pink. Add enough barbecue sauce to moisten it — or more if you love it saucy.
Transfer the meat to a bowl, add another drizzle of oil and cook the onion until golden.
Slice the whole sheet of dinner buns crosswise, opening it up like a book. On the cut buns, spread mayonnaise (or mustard, if that works with your filling) and spread with the meat mixture and onion. Then sprinkle with cheese.
Replace the top buns and bake for 10 to 15 minutes, until warmed through and the cheese has melted.
Written by Chef Chabot
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