Asian Inspired Sloppy Joe Sliders

Along with the usual dips and snacks, we always have wings for Super Bowl. The Husband (clever blog-worthy moniker is still being fleshed-out) gets the ingredients and I make 3-4 different flavors from a base recipe. This year, however, Food & Wine magazine temptingly sent out a recipe for Asian Sloppy Joe Sliders.  After glancing over the recipe, I really wanted to add that to our slate of goodies.

Asian Sloppy Joe Sliders adapted from Food & Wine Magazine


(Makes about 10 sliders-depending on the size of your rolls)

• 1 tablespoons canola oil
• 1 small red onions, finely chopped
• 1/2 cup finely chopped celery
• 1 1/2 tablespoons Sriracha sauce or other chili garlic sauce
• 1 tablespoons minced garlic
• Kosher salt
• Freshly ground pepper
• 1/2 pound ground chicken (when I make again, I will cut the chicken and double the pork)
• 1/2 pound ground pork
• 1/2 cup hoisin sauce
• 1/2 cup drained canned diced tomatoes (when I make again, I will use crushed tomatoes)
• 1/8 cup fresh lime juice
• 10 dinner rolls (I used the sweet King's Hawaiian rolls)
• Shredded iceberg lettuce and spicy pickles (optional), for serving

1. In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, Sriracha, garlic, and a salt and pepper to taste. Cook over medium heat, stirring occasionally, until the vegetables are wilted, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over med-low heat, stirring occasionally, until the sauce thickens, about 20 minutes. 
2. Split and toast rolls.
3. Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles (if using) and serve.

These were so very tasty. What's great, too, is that the meat filling can be made in advance (up to 3 days) and kept in the fridge until needed. We ate them with the rolls and then the next day, my daughter used some of the iceberg lettuce to make a lettuce wrap with the filling. In addition to the ingredient notes above, the next time I make these, I am going to try the addition of some shiitake mushrooms and chopped water chestnuts to the veggie mix.

Try these for yourself. I think you'll like them as much as we did.

Happy Cooking!

sld

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