Salt and pepper: Simple essentials that boost all the flavors
Shredded Parmesan cheese: Gives that unmistakable salty savory nuttiness. I splurge on a good wedge to grate for better flavor.
Brioche buns: Offer richness and pillowy texture. Look for ones with a shiny golden top and feel soft but not squishy.
Garlic margarine or butter: Infuses the bun with aromatic goodness. Make your own by mixing soft butter with fresh minced garlic.
Shredded mozzarella cheese: Melts beautifully for that signature stringy cheesy topping. A low moisture version will keep things from getting too soggy.
Instructions
Prepare the Chicken and Onions:
Dump the ground chicken into a large saute pan set over medium heat. Use a spatula to break up the meat as it cooks stirring constantly so it crumbles evenly. This creates that perfect ground meat texture for a proper sloppy joe.
Add Onion for Flavor:
Once the chicken is half browned sprinkle in the diced yellow onions. Keep the heat at medium and continue cooking until the chicken is cooked through and the onions have softened and become translucent. The onions meld into the meat infusing every bite with sweet savoriness.
Build the Sauce:
Pour in the marinara sauce and basil pesto. Season with salt and pepper. Stir until the chicken mixture is fully coated and vibrant red. Reduce the heat to low so the flavors can blend and the sauce will thicken a bit.
Cheese It Up:
Add in the shredded Parmesan cheese. Stir until melted throughout giving the filling a creamy richness and tangy depth. Keep the mixture warm over low while moving to bun prep.
Toast the Buns:
Lay the brioche buns out cut side up on a baking sheet ensuring they are in a single layer for even toasting. Use a butter knife or small spatula to spread a thin layer of garlic margarine or butter on each bun for extra flavor and crispness.
Bake for Crispy Perfection:
Slide the baking sheet of buns into an oven preheated to four hundred Fahrenheit. Toast for five minutes or until the edges are golden and fragrant. This step gives the buns structure to stand up to the sloppy joe filling.
Assemble the Sloppy Joes:
Spoon a generous helping of the hot chicken mixture onto each bottom bun. Working quickly, scatter shredded mozzarella cheese on top of the meat so it begins to melt from the heat. Cap with the bun tops and gently press down.
Serve and Enjoy:
Serve these sandwiches while piping hot so the cheese is perfectly gooey. Set out extra napkins because things will get deliciously messy.
A close up of a meatball sandwich with cheese and sauce, served on a plate.
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