The sauce for these "any meat" sandwiches is so great, I often make up a batch to keep in the fridge for a few days to use with whatever good braised or roasted meat I have on hand. I make this sauce with my beloved New Orleans staples, Creole mustard and pepper jelly, but it's fine to go ahead and use any good mustard and instead of pepper jelly, add a splash of vinegar to good fruit jam. Slider sauce works beautifully with pork, lamb, or beef. Of course you don't need the onion rings, but their sweet crunch makes all the difference.
Recipe courtesy of John Besh
Episode: Sandwiches
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55 min
30 min
8 servings
55 min
30 min
8 servings


For the Sloppy Joe Sauce:
For the Fried Onion Rings:
For the Sambal Mayonnaise:
For the Sliders:


Watch how to make this recipe.

For the sauce, heat the olive oil in a saucepan over high heat. Add the onions and cook until browned. Stirring constantly, add the pepper jelly, vinegar, honey, mustard, Worcestershire, ketchup, salt and pepper and cook until warmed through. Either use immediately, or store in the refrigerator for a few days. Warm the sauce in a medium saucepan and add the meat. Stirring well, cook covered on low for about 15 minutes, until the sauce and meat are heated through.

For the fried onion rings, heat the canola oil in a large saucepan to 350 degrees F on a candy thermometer. Toss the onions with salt. Dredge the onion rings in the flour and drop them into the oil. Cook only a few at a time, until the rings are golden. Remove with a slotted spoon and drain on paper towels. Season with a touch of salt.

For the sambal mayonnaise, combine all ingredients in a food processor or blender and mix well until incorporated. Season with salt and pepper.

For the sliders, toast the buns. Add a dollop of the sambal mayonnaise on each bun. Spoon the saucy meat onto the buns, and top with onion rings, lettuce, and tomato slices.

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