Sloppy joes are the ultimate throwback. The name alone transports us back to the cafeteria line, that tangy smell of ketchup-spiked tomato sauce lingering, the giddy feeling of anticipating sitting down to eat. We’ve grown up since then, however, and in turn, so have our sloppy joes. (In ingredients and flavor, not in spirit of course—we wouldn’t want them to!) This version is worlds tastier than the ones the lunch lady slung: Think sliced pickles, a smoky BBQ sauce, and a side of hearty potato wedges. (We’d definitely still recommend keeping a few napkins nearby, though.)
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Potato Buns(ContainsWheat, Milk, Eggs, Soy)
Beef Stock Concentrate
Ancho Chili Powder
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. • Roast on top rack until lightly browned and tender, 18-20 minutes.
• While potatoes roast, halve, peel, and dice onion. Thinly slice pickle into rounds. Halve buns. • In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch, and 1 TBSP water. (For 4 servings, use all the cornstarch and 2 TBSP water.) Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. • Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).
• Add BBQ sauce mixture to pan. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.
• While filling cooks, toast buns until golden brown.
• Divide buns between plates; stuff with as much beef filling and sliced pickle as you like. Serve with potato rounds and any remaining sliced pickle on the side.