This post is sponsored by Lingham’s Hot Sauce. Thank you for supporting the brands that support this site!
Sloppy Joes are nothing fancy, but that doesn’t mean we don’t love them. When my husband and I were in high school, we would hit a local deli each week where he would enjoy a good old-fashioned sloppy joe sandwich and I would indulge in a flaky spinach & feta croissant as a special treat. When you have been with your partner as long as I have, almost every memory, every dish, and every life moment is laced with each other. I always think of those lunches when I make this dish for him, these high school moments that later shaped my life and family.
We have held steady and true to this classic sandwich over the years, but this week I’m partnering up with Lingham’s Hot Sauce and thought it would be fun to switch up this classic comfort food in their honor. My husband, a lover of traditions when it comes to the classics, was not too sure about my Sloppy Buffalo Joes idea, but after one bite of these delicious sandwiches, we all agreed that this was just as good as the classic version and a fun gourmet twist on a cafeteria staple.
Lingham’s Hot Sauces were new to me, but have actually been around since 1908! They come in a variety of flavors from garlic to ginger and they offer an extra hot variety for those of you that like your hot sauce with an extra kick. Their original hot sauce is absolutely divine and the closest I have tasted to homemade from the supermarket. It has a complex flavor on the tongue that at first tastes sweet and then the heat travels through, just like an experience that you get with a good glass of wine.
The sauce is thick and requires a good shake before you use it since they don’t use any bulking agents, something the brand really is proud of. The best part for this gluten-free gal is not only is it gluten free is that it is 100% all natural, verified non GMO, Halal and Kosher…
Oh, and did I mention you can find it at Walmart stores nationwide? Yay!
Sloppy Buffalo Joes are a healthier take on a big plate of buffalo wings as we get back to more balanced eating in the new year. This sloppy joe mixture consists all white ground chicken meat, garlic, diced onions, diced celery, and diced carrots. Next is a spicy sauce layer with our Lingham’s Hot Sauce (feel free to go Extra Hot on this one!), tomato sauce, chicken broth, and a worcestershire sauce finish. Once this cooks down together, it has that perfect balance of sweet and spicy, just like the hot sauce we added and I love that there is a healthy serving of veggies in these for my kids!
The thing that really brings this whole thing together on this sandwich are those finishing touches. Blue Cheese crumbles are sprinkled on top and the addition of a toasty bun completes this deliciously sloppy joe treat. The creaminess of that blue cheese really adds balance to the spicy sauce on this.
I usually avoid the gluten-free buns, but have discovered that a gluten-free bun slathered with a tiny bit of butter and then toasted on a hot cast iron skillet improves the flavor of these 100% for me. Of course, you could also serve this delicious filling stuffed in a sweet potato or over a big pile of brown rice.
The true test if a dish is a success is if the leftovers are eaten in our house. Not only did our whole family love this, but they begged to eat those leftovers the next day. This one is going into our regular meal rotation and I have a feeling if you try it, it will go into yours too. What a fun spin on an old classic!
Be sure to pick up some Lingham’s Hot Sauce to add that perfect balance of sweet and spicy to your dishes!
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 1 carrot, peeled and chopped or grated
- 2 stalks celery, chopped
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- Salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- ¼-1/3 cup Lingham's Hot Sauce (Original or Extra Hot- we used a ¼ cup in our house)
- 1 cup tomato sauce
- ¼ cup chicken stock
- 8 gluten-free buns, split and toasted
- 1 cup blue cheese crumbles
- 2 large dill pickles, chopped (optional)
- Heat the olive oil in a skillet. Add the meat and break it up with wooden spoon, then cook for 5-6 minutes.
- Add in the carrots, celery, onions and garlic, season with salt and freshly ground black pepper, then cook for 7-8 minutes more.
- In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the mixture comes together, five minutes or so.
- Pile the sloppy Buffalo filling onto the toasted buns and top with blue cheese and chopped pickles.
Adapted from Rachael Ray
This post is sponsored by Lingham’s Hot Sauce. Thank you for supporting the brands that support this site!Pin It