Devilish Sloppy Chicken Mini Sammies

A new twist on Sloppy Joes is just in time for Halloween! Serve with Hot 'n Sweet Kettle Corn and Salsa Cheddar Dip with Witches Hats.

by Rachael Ray | on 10/19/07
Devilish Sloppy Chicken Mini Sammies

Ingredients

  • 12 bake-off dinner rolls, any brand
  • 1 teaspoon plus 1 tablespoon smoked paprika, divided
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 pounds ground chicken
  • 3 cloves garlic, finely chopped
  • 1 medium to large onion, finely chopped
  • 2 tablespoons grill seasoning, such as McCormick brand Montreal Chicken Seasoning
  • 1 tablespoon hot sauce (eyeball it)
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 rounded tablespoons spicy brown mustard
  • 1/2 cup water
Serves 6

Preparation

Heat the oven as directed on the package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about one teaspoon (1/3 palmful) of smoked paprika. Bake the rolls until golden and soft, then remove.

While the rolls cook, heat a deep nonstick skillet over medium-high heat. Add the vegetable oil, about two turns of the pan, then melt the butter into the oil and add the chicken. Crumble and brown the meat for 3-4 minutes, then add in the garlic and onions. Add the remaining 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.

Mix the hot sauce, tomato sauce, Worcestershire sauce, brown sugar and mustard in a small bowl, then stir into the meat and reduce the heat to low. Stir in about 1/2 cup water to keep the mix loose as it simmers. Simmer gently for 10 minutes. Split the rolls, scoop chicken into them and serve.

Tags

dinner lunch "sammies," wraps and subs rice, grains and breads poultry vegetables 30 Minute Meals sauté bake simmer
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