I love every meal of the day but when it comes to lunch, I’m so hungry by late morning that I clock watch until it becomes a reasonable hour to consider making lunch (in this case, around 11am).  Needless to say, lunch is very much looked forward to. 

In this case, I turned sloppy joe leftovers into a yummy lunch.  Try and find those small Hawaiian rolls – they add a subtle sweetness to each bite.  I also like a lot of tang so if you don’t, just lessen the amount of vinegar and you’re good to go.

Tangy Sloppy Joe Sliders

1 tbl. olive oil
½ medium yellow onion, diced
salt and ground pepper
2 cloves garlic, minced
1 lb. ground turkey
1 can (28 oz.) tomato puree
1/4 c. ketchup
2 tbl. Worcestershire sauce
¼ – ½ tsp. cayenne (depending on the level of heat you’d like)
1 tsp. dry mustard
pinch of brown sugar
1 tbl. Apple cider vinegar
1 large handful of baby greens
12 slider buns, split and warmed

In a large skillet, heat oil over medium-high heat. Add onion; season with salt and pepper. Cook, until onion is soft and translucent, about 5 minutes.

Add ground turkey to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink. Add garlic and cook until fragrant.

Stir in tomato sauce, ketchup, Worcestershire sauce, and brown sugar into turkey mixture in skillet. And add cayenne, mustard and apple cider vinegar. Simmer until slightly thickened, stirring occasionally.

Season the mixture with more salt and pepper.  Spoon onto buns, add baby greens, and serve immediately.

Yields about 12 sliders

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