Devilish Sloppy Chicken Mini Sammies

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings, 2 rolls each
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12 bake-off dinner rolls, any brand

1 teaspoon plus 1 tablespoon smoked paprika, divided

1 tablespoon vegetable oil, 2 turns of the pan

2 tablespoons butter

2 pounds ground chicken

3 cloves garlic, finely chopped

1 medium to large onion, finely chopped

2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)

1 tablespoon hot sauce, eyeball it

1 (8 ounce) can tomato sauce

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 rounded tablespoonfuls spicy brown mustard

1/2 cup water


  1. Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
  2. While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
  3. Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.