One of the things about having a food blog is that I try to make as many new dishes as possible. Which is good in the sense that Mike and I are always trying new recipes, but bad in the sense that when a meal is good, we don’t get to enjoy it as often as we’d like to! Sloppy Joes were a favorite of mine when I was growing up, but they were a rare treat since they weren’t one of my dad’s favorites (and by that I mean he’d always complain about them and then make a cold cut sandwich for dinner when my mom served them).
Up until recently, I only remember making Sloppy Joes once for Mike and I, and that was about four years ago. (Surprisingly, since he’s such a picky eater, Mike loved them! He calls them “Turkish Meat Sandwiches” since he says they remind him of something he used to eat in the Middle East…what a way to dress up the name Sloppy Joes, huh? Lol!) Even though we both really enjoy them, Sloppy Joes are just a meal that I easily forget about.
Luckily for both of us, a delicious looking recipe for Sloppy Joe Sliders was featured in the SuperFast section of this month’s Cooking Light magazine. The recipe had more veggies than most recipes (carrot!) and looked really flavorful (with things like Dijon, Worcestershire, and red wine vinegar). And the sandwiches were served as sliders, which gives them bonus points for being super cute. (To view the full recipe, see here. I made the recipe exactly as written but served them with hot sauce so whoever wanted to could add a little flavor kick.)
They were a huge hit, not only with Mike and I, but also with my niece who was over for dinner…I definitely think Sloppy Joes will be back on the menu soon.