Chicken Sloppy Joe Sliders   with Kale Slaw & Homemade Pickles

Chicken Sloppy Joe Sliders

with Kale Slaw & Homemade Pickles

2 Servings
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From the Test Kitchen

These famous sandwiches, usually made with ground beef in tomato sauce, may have originated at a bar in Old Havana, Cuba called Sloppy Joe’s in the early 1900s. Since then, they’ve become a favorite throughout North America. In Quebec, sloppy joes are served in hot dog buns. Our version uses lighter ground chicken in place of beef and is served with quickly pickled cucumbers and a crisp, fresh slaw.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chicken Sloppy Joe Sliders   with Kale Slaw & Homemade Pickles
Title
  • 7 oz Kale
  • 6 Potato Slider Buns
  • 4 cloves Garlic
  • 1 Green Bell Pepper
  • 1 Kirby Cucumber
  • 1 Lemon
  • 1 Parsnip
  • 1 Yellow Onion
  • 2 Tbsps Champagne Vinegar
  • 10 oz Ground Chicken
  • 2 Tbsps Mayonnaise
  • ½ cup Ketchup
  • 2 Tbsps Worcestershire Sauce
  • 1 Tbsp Light Brown Sugar
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the slider buns in half. Peel all 4 garlic cloves. Smash 1 clove to flatten it, then mince the other cloves, smashing until they resemble a paste. Cut out and discard the kale stems, then thinly slice the leaves into long strips. Small dice the green pepper. Cut the cucumber into ⅛-inch-thick rounds and place in a heat-proof bowl or jar. Cut the lemon into quarters and remove the seeds. Peel the parsnip, then cut into thick matchsticks. Peel and small dice the onion.
Make the pickles:
2 Make the pickles:
Add the Champagne vinegar to the cucumber slices. In a small pot, combine 1 cup of water, the smashed garlic clove, and ½ teaspoon of salt. Heat to boiling on high, then remove from the heat. Pour the hot liquid over the cucumbers in vinegar. Stir to thoroughly combine, then let stand while you finish cooking.
Make the dressing:
3 Make the dressing:
In a small bowl, whisk together the mayonnaise, the juice of 3 lemon wedges, and a pinch of the garlic paste (save the rest for the chicken); season with salt and pepper to taste.
Dress the kale:
4 Dress the kale:
In a separate bowl, combine the kale, parsnip, and some of the dressing (you may have extra dressing). Toss to coat and season with salt and pepper to taste.
Cook the aromatics & chicken:
5 Cook the aromatics & chicken:
In a medium pan, heat a little oil on medium-high until hot. Add the onion, pepper, and the remaining garlic paste. Cook 4 to 5 minutes, or until softened; season with salt and pepper. Add a little more olive oil and the ground chicken, then increase the heat to high. Cook 5 to 6 minutes, or until cooked through, breaking up the chicken with a spoon. Season with salt and pepper.
Add the sauce:
6 Add the sauce:
Once the chicken is cooked through, reduce the heat to medium and add the ketchup, Worcestershire sauce, brown sugar, and ¼ cup of water. Cook 3 to 4 minutes, or until the sauce is slightly reduced in volume and the sugar is dissolved, stirring occasionally. Season with salt and pepper to taste and remove from the heat. Stir in the juice of the remaining lemon wedge. To plate your dish, divide the kale slaw between 2 plates. Fill each slider bun with the sloppy joe mixture and top with the pickles. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the slider buns in half. Peel all 4 garlic cloves. Smash 1 clove to flatten it, then mince the other cloves, smashing until they resemble a paste. Cut out and discard the kale stems, then thinly slice the leaves into long strips. Small dice the green pepper. Cut the cucumber into ⅛-inch-thick rounds and place in a heat-proof bowl or jar. Cut the lemon into quarters and remove the seeds. Peel the parsnip, then cut into thick matchsticks. Peel and small dice the onion.
2 Make the pickles:
Add the Champagne vinegar to the cucumber slices. In a small pot, combine 1 cup of water, the smashed garlic clove, and ½ teaspoon of salt. Heat to boiling on high, then remove from the heat. Pour the hot liquid over the cucumbers in vinegar. Stir to thoroughly combine, then let stand while you finish cooking.
Make the pickles:
3 Make the dressing:
In a small bowl, whisk together the mayonnaise, the juice of 3 lemon wedges, and a pinch of the garlic paste (save the rest for the chicken); season with salt and pepper to taste.
4 Dress the kale:
In a separate bowl, combine the kale, parsnip, and some of the dressing (you may have extra dressing). Toss to coat and season with salt and pepper to taste.
Dress the kale:
Cook the aromatics & chicken:
5 Cook the aromatics & chicken:
In a medium pan, heat a little oil on medium-high until hot. Add the onion, pepper, and the remaining garlic paste. Cook 4 to 5 minutes, or until softened; season with salt and pepper. Add a little more olive oil and the ground chicken, then increase the heat to high. Cook 5 to 6 minutes, or until cooked through, breaking up the chicken with a spoon. Season with salt and pepper.
6 Add the sauce:
Once the chicken is cooked through, reduce the heat to medium and add the ketchup, Worcestershire sauce, brown sugar, and ¼ cup of water. Cook 3 to 4 minutes, or until the sauce is slightly reduced in volume and the sugar is dissolved, stirring occasionally. Season with salt and pepper to taste and remove from the heat. Stir in the juice of the remaining lemon wedge. To plate your dish, divide the kale slaw between 2 plates. Fill each slider bun with the sloppy joe mixture and top with the pickles. Enjoy!
Add the sauce:
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