Smoky Sloppy Joe Sliders with Cole Slaw

A week late but no less tempting, this was actually made by my dear Mr.W for Super Bowl Sunday. I had planned to make them myself for the annual Super Bowl Party hosted by our dear friends, Jim & Jennifer, but given my surgery and general inability to do most things leading up to the day of the party, Mr.W stepped up to the stove and took care of everything. Our hosts and the other partygoers were impressed, too.

These tasty, tasty little sloppy joe sandwiches were warm and spicy, tempered by the creamy cole slaw. He used sugar substitute, too, accommodating several of the party guests dietary restrictions. They were just the right size for a party, too--the mess was contained to 3 or 4 bites. Man food made suitable for women guests, too!

Yum.



Smoky Sloppy Joe Sliders with Cole Slaw
makes 24 mini-sandwiches

For the Cole Slaw
Cole Slaw should be made first, because it tastes best when marinated overnight.
1/2 cup lite mayonnaise
1/3 cup sugar or sugar substitute
2 tablespoons white wine or white balsamic vinegar
2 tablespoons apple cider vinegar
pinch kosher salt
several grinds of black pepper
pinch dried tarragon
3 cups finely sliced or grated green cabbage
1/2 cup julienned or shredded carrot

In a large bowl, whisk together the mayo, sugar, vinegars, salt, pepper and tarragon. Top with cabbage and carrot, turning with a large spoon to coat with dressing. Cover and refrigerate for several hours or overnight before serving.

For the Sloppy Joes
Meat mixture may be made a day ahead, if desired. Leftovers are scrumptious.

1/4 cup extra-virgin olive oil or canola oil
2 pounds lean ground beef
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons prepared yellow mustard
1 tablespoon finely chopped cherry peppers (from a jar found in the grocery's condiment aisle)
2 6-ounce cans tomato paste
splash white vinegar
1 cup water
1/4 cup prepared ketchup
3 tablespoons packed brown sugar or sugar substitute
1 tablespoon worcestershire sauce
kosher salt
freshly ground black pepper
24 mini potato rolls

In a large pan, brown the ground beef in canola oil; drain and rinse cooked meat in a colander and return to pan. Add remaining ingredents, except for rolls, and stir to combine thoroughly. Simmer for about 20 minutes to thicken. If the sauce gets too thick, it can be thinned with water as desired.

To Assemble: Toast slider rolls if desired. Dollop with hot meat mixture, then top with a spoonful of cole slaw. Serve immediately.