Devilish Sloppy Chicken Mini Sammies Recipes

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DEVILISH SLOPPY CHICKEN MINI SAMMIES/SANDWICHES - RACHAEL RAY



Devilish Sloppy Chicken Mini Sammies/Sandwiches - Rachael Ray image

This Rachael Ray recipe is a weekday standby, and a huge hit at my house. It works just as well made with ground beef, and just about any spicy mustard works (My favorite is chipotle, but habanero mustard is good, too). If you're watching calories, skip the rolls, and serve it over lightly sauteed strips of red bell pepper, or green beans.

Provided by MaryMatt1016

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

12 bake-off dinner rolls, any brand
1 teaspoon smoked paprika, divided
1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 lbs ground chicken
3 garlic cloves, finely chopped
1 large onion, finely chopped
2 tablespoons McCormick 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 tablespoons spicy brown mustard
1/2 cup water

Steps:

  • 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.
  • 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.
  • 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.

SHREDDED, SAUCY BBQ CHICKEN SAMMIES



Shredded, Saucy BBQ Chicken Sammies image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 15

1 cup chicken stock
1 bottle Mexican beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoon hot sauce (recommended: Tabasco)
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 soft sammy buns, such as soft burger rolls, split

Steps:

  • Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
  • While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
  • When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
  • Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

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