Description
Cajun Chicken Sloppy Joes with Creamy Cheese Sauce are a spicy, flavorful twist on the classic sloppy joe sandwich. Ground chicken is simmered in a rich Cajun-seasoned tomato sauce, topped with a smooth, melty cheese sauce, and served on toasted brioche buns for a comforting and hearty meal perfect for any night of the week.
Ingredients
Scale
Sloppy Joe Filling
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp tomato paste
- 1/2 cup low-sodium chicken broth
- 1/2 cup tomato sauce (canned)
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar (optional)
- Salt, to taste
Creamy Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar or American cheese, freshly shredded
- 1/4 tsp paprika
- Pinch of salt
Assembly
- 4–6 brioche hamburger buns, split and toasted
- Softened butter, for toasting buns
- Freshly ground black pepper, for finishing
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Stir in the finely chopped onion and cook for 3–4 minutes, until translucent. Add minced garlic and Cajun seasoning, cooking for 1 minute until fragrant. Mix in tomato paste until the meat is glossy and brick-red. Pour in chicken broth, tomato sauce, and Worcestershire sauce. Stir well and reduce heat to low. Simmer uncovered for 8–10 minutes until the mixture thickens and becomes spoonable. Season with salt to taste and add brown sugar if desired to balance the heat. If the sauce becomes too thick, add 1–2 tablespoons of broth to loosen.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute to form a pale roux. Slowly whisk in the whole milk and continue cooking for 4–5 minutes, whisking constantly, until the sauce lightly coats the back of a spoon. Reduce the heat to low. Stir in the shredded cheese and paprika until the cheese is melted and the sauce is silky. Season with a pinch of salt. Be careful not to boil the sauce after adding the cheese to prevent curdling.
- Assemble the Sandwiches: Butter the cut sides of the brioche buns and toast them in a hot pan or under a broiler for 1–2 minutes until golden brown. Spoon a generous amount of the Cajun chicken filling onto the bottom halves of the buns. Ladle the warm creamy cheese sauce over the chicken so it cascades down the sides. Finish with a grind of freshly ground black pepper. Cap with the top halves of the buns and serve immediately. For easier cleanup and to catch any extra cheese sauce drips, assemble the sandwiches over a parchment-lined tray – those drips make excellent dipping sauce for fries.
Notes
- Brown sugar in the filling is optional but helps balance the heat from the Cajun seasoning with a touch of sweetness.
- Use freshly shredded cheese rather than pre-shredded for the best melting quality and creaminess.
- To keep the buns from becoming soggy, toast them well and serve immediately.
- If the filling thickens too much while simmering, add a splash of broth to loosen the consistency.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the filling.
