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 anticipation of 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 saucy turkey meat and a red cabbage slaw, all tossed on potato buns. The best part? These sandwiches come together in just 15 minutes.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Shredded Red Cabbage
Classic BBQ Sauce
Chicken Stock Concentrate
Ancho Chili Powder
Potato Buns(ContainsEggs, Milk, Wheat, Soy)
• In a large bowl, combine mayonnaise, mustard, sour cream, half the vinegar, and 1½ tsp sugar (use all the vinegar and 3 tsp sugar for 4 servings). Season with a big pinch of salt and pepper. • Add cabbage to bowl with dressing; toss to coat.
• In a small bowl, combine BBQ sauce, ketchup, stock concentrate, chili powder, half the cornstarch, and 1 TBSP water (use all the cornstarch and 2 TBSP water for 4 servings). TIP: If you like a tangier BBQ sauce, add a small splash of vinegar if you have some left over.
• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, ¼ tsp salt (½ tsp for 4 servings), and a pinch of pepper. Cook, breaking up meat into pieces, until lightly browned, 3-4 minutes. • Add sauce to pan. Cook, stirring, until sauce has thickened and turkey is cooked through, 2-3 minutes. • Turn off heat. Season with salt to taste.
• Meanwhile, halve buns; toast if desired. • Divide turkey filling and a spoonful of slaw between buns. Divide sloppy joes between plates. Serve with remaining slaw on the side.