Smoky Sloppy Joes with Green Chiles and Greek Yogurt Slaw.
Talk about throwing it back.
Um, I have news.
Like life altering news. Hell-has-almost-froze-over news.
Are you ready?
I like bread and butter pickles now. (I’ll give you a moment.)
In fact, I love them.
In fact again, I’m craving them!
(In fact one more time, I’m not pregnant.)
So this is a really huge thing. I mean, if you’ve been reading for five minutes then you already know that I’m a crazy pickle lover. All things tart and briney and vinegary YES, but especially pickles. And up until now… those pickles had to be dill.
I don’t even think I knew that another version of pickles existed until I was at my cousins house, took a bite of one and was like WHAAAAT IS THIS because it definitely came out of a bread and butter jar. I was about ten years old by the way. This wasn’t last week or anything.
(Also can you please tell me: are they called bread and butter because you are supposed to place them on buttered bread? I mean, that just sounds good.)
That pickle moment scarred me for life in the same way that twinkies and the crispy fried wonton strips at Chinese restaurants did. (don’t ask.) I never could just reach into a pickle jar with wild abandon, having after that moment, make sure that every pickle that touched my lips was dill and only dill.
And yes I know, this could be going downhill really quickly depending on your maturity level. Anyhoooo.
A few weeks ago, they just… sounded good. “They” being the bread and butter pickles, which is seemingly impossible considering I didn’t remember much of what they tasted like other than terrible horrible very bad things.
I bought a jar. I took a bite of one riiiiiight before it landed on this sloppy joe. Not bad.
But then. I piled a few on top of my sloppy joe. And that was just the end.
I now have a full on obsession with bread and butter pickles and they’ve graced every sandwich I’ve eaten since. And will. Forever and ever! Because I say so.
No, but really. Why was I missing out? I’m actually kind of depressed that I went about twenty years hating on them and refusing to taste one.
Oh oh oh! But the throwback part. The actual sloppy joe part! The meat of the post, if you will.
I’m sorry. No more.
We didn’t grow up eating a ton of sloppy joes and we definitely didn’t grow up eating homemade ones. I think shortly after Eddie and I were married, I made a version but it was once and only once. However, last year at this time, when I was really pregnant and moving and traveling a bunch for my book and just craving some comfort food and nostalgia and all that jazz, I couldn’t get sloppy joes out of my brain.
I made them one night for dinner and my mom happened to be there. I don’t think we spoke a word as we inhaled each bite. Because wow… they tasted GREAT. I’ve been making them ever since but it seemed ridiculous to tell you about them.
And then I started making them with a slaw. And then, the pickles.
And THEN. It was like, you had to know. I couldn’t hold it in.
So here’s the deal.
The sloppy joe is a combo of ground beef and turkey, ‘cause that’s just the way we like it. It has lots of green chiles AND roasted red peppers in there, which makes it totally 2015.
I made a super delicious, somewhat-tangy Greek yogurt slaw with napa cabbage that goes right on top of the sweet and smoky situation.
I brushed melted butter on the buns, because what else are you supposed to do with melted butter and fresh buns? Please note that this is also such a fabulous decadence that only happens once every so often in life. Meaning you should do it.
And I studded the whole darn thing with those pickles because I couldn’t help it. I don’t know what it means that the current sandwich of my dreams rings in with a strong 1987 bell, but it is what it is.
Smoky Sloppy Joes with Green Chiles
- 3 green chiles
- 1 red bell pepper
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound ground turkey, I use 94% lean
- 1 pound lean ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1/3 cup brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 1/4 cups tomato puree
- buttered buns for serving
- bread and butter pickles
tangy yogurt slaw
- 1 head napa cabbage, sliced
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/2 cup plain greek yogurt
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- salt and pepper for seasoning
- 3 to 4 tablespoons olive oil
- To roast the green chiles and red pepper, preheat the oven to 400 degrees F. Rub the peppers with a bit of olive oil and place them on a baking sheet. Roast until the outside skins begin to blister and char, about 30 minutes. Remove the peppers and place them in a resealable plastic bag for 20 minutes to steam. (To shorten this process, you can grill or roast the peppers over your gas stovetop until charred, then steam in the resealable bag.)
- Once the peppers have “steamed” in the bag, remove the blistered skin. Slice off the tops and remove the seeds (unless you want tons of heat), then dice the peppers.
- Heat a large skillet over medium-low heat and add the olive oil. Stir in the onion, roasted peppers and garlic. Cook until the onions soften, about 5 to 6 minutes. Increase the heat to medium and add in the turkey and beef with the salt and pepper, using a wooden spoon to break it apart and combine it. Cook until browned. Stir in the tomato paste, paprika and brown sugar. Stir in the tomato puree, Worcestershire and apple cider vinegar. Cover and cook for 15 to 20 minutes, stirring often. Taste and adjust to your preferences – more salt or pepper, more sugar if it’s too tangy, more vinegar if it’s too sweet.
- To serve. spoon the mixture between buns that are layered with the slaw and bread and butter pickles.
tangy yogurt slaw
- In a large bowl, toss together the cabbages, carrots and cilantro. In a small bowl, whisk together the yogurt, honey, vinegar, salt and pepper. Stream in the olive oil while whisking until the mixture comes together. Pour the dressing over the slaw, tossing well to coat.
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55 Comments on “Smoky Sloppy Joes with Green Chiles and Greek Yogurt Slaw.”
Good thing I’m on board with your maturity level. And your pickle, um, obsession? Sloppy joes are awesome man food. Something the guys can make in the man cave in the basement and just be. Great recipe!
Oh gosh. If you, a lifelong dill lover can give those pickles a chance, maybe I should too! I’m scared!!! Not scared by these sloppy joes though!!! Such a comfort.
I have been putting homemade slaw on everything and making all of my salads with shredded cabbage – thank you for providing me with one more thing to slather in slaw!
I love all things tart and tangy too! I haven’t had sloppy joes in ages, but now you have me craving them!
um. I’m envisioning this over a freshly-baked-steam-pouring-out sweet potato… which is strange because I DONT EVEN LIKE SWEET POTATOES (I don’t have a freaking answer for that one, I know I’m like the ugly duckling with that fact – they’re just too sweet? is that a thing? its not a thing I’d ever thought I’d say and yet here we are). I think will be in my (very near) future!
i think that sounds perfect too.
you’ve gone over to the dark pickle side (aka the bread and butter side)? NOOOOO!! I had a similar experience to you, and still get nervous when I see pickles out of the jar-I always ask what kind and people are generally like “ummm pickles?”
ugh, now I might have to resign myself to the fact that one day I should try bread and butter pickles again…not anytime soon though, I need to mature a bit more ;)
yes there is definitely a difference!! but if i can do it, you probably can too. so much flavor has opened up.
This is off subject kinda, but i thought of you, Kettle Brand potato chips now has Pepperoncini flavor, and OMG they are to die for!!! They have a hint of vinegar, a hint of spicy and 100% delicious , it took all my might not to eat the whole bag!
totally going to look for those today. GAH.
yummy! The extras look like they add so much taste and texture. I adore pickles way too much. I just take a small container of pickles in my lunch sometimes.
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Never heard of putting pickles on a sloppy joe … I love it!!
You haven’t lived until you’ve opened your grillled (American only) cheese and plopped a few bread and butter pickles inside before eating!
now i HAVE to try this.
First of all, I have been a TER-RI-BLE blog reader lately but as always, you’re making me laugh which is one thing I adore about your blog, Jess! And second, I may be living under a rock because I’ve never had a bread and butter pickle. Sloppy joes however, were one of my favourite dinners as a kid and you are convincing me that I need to bring them back! You make sloppy look oh SO beautiful, and it’s only 8:30am here in Vancouver but I want one NOW!
I LOVE bread & butter pickles on my grilled cheese dipped in tomato soup! This recipe looks insane and can’t wait to try it!
I’m totally the old you – I absolutely love pickles of all kinds but can’t stand bread and butter pickles. This is making me think I need to give them another shot! I haven’t had one in years so it might be time to try them out again. Hmm..
yesss try them WITH something… like maybe even pulled pork?!
I’m afraid I still don’t love pickles but I can totally get behind sloppy joes with slaw because unlike pickles,I could eat a whole pint of coleslaw.
Um I need to make this. Like, tonight…but can you tell me about these buns? They look super soft and appear to be pocket-let, making the sloppy joe way less sloppy?! I gotta know.
i wish i had more details! they are just from my grocery store’s bakery. like out of the bulk bins! covered in sesame seeds, that’s all i know. (so helpful… sorry.)
i sat at the hygienist to await the extraction but when they touch it throbs so it’s taboo
Are you sure ,because i feel another baby and a book will come along………….
My mouth is watering looking at these! We love sloppy joes in our house and I love the extra pizzaz and flair you gave yours! I definitely need to try this asap!
Joy the Baker put bread and butter pickles on peanut butter toast with maple syrup… I was skeptical at first, but it’s totally delicious! http://joythebaker.com/2013/05/peanut-butter-and-pickle-sandwich/
eeeeek my dad grew up eating this (and my grandpa still does!) but i don’t know if i can bite the bullet.
Okay, I couldn’t help but comment on this post.
This is what you do with bread & butter pickles:
On white fluffy bread, put a little itty bit of mayo, then slices of the sharpest dang cheddar you can find, and a layer of bread and butter pickles.
this sounds SO good. i wonder if i can do toast. i’m weird about plain bread.
¡Fantástica receta! Fácil de elaborar, con unas bonitas fotografías y un resultado final delicioso. Muchas gracias por compartirlos con todos/as.
bread + butter pickles on pulled pork sammies. best ever!
(and i just totally put pickles on today’s grocery list to eat straight out of the jar before dinner even though soup is on the menu this weekend; I need to have them)
I just made sloppy joes last night! But they were very old school. I prefer to eat them scooped up with kettle potato chips. But…yours look awesome and next time, I am going your route. Pickles sound so good. Any time I make a pork butt or even bbq chicken, slaw goes on top and pickles. It is the best!
Have you made your own refridgerator pickles? Crazy easy and better than any grocery store jar. I started this summer and haven’t looked back.
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I just made sloppy joes from the can early in the week. This looks much more appealing and taster your way! I will have to try the recipe next time I make the joes…Thanks for sharing what appears to be Yumolla! I am drooling as I writing this comment :)…
Noooo!! How can you like bread and butter pickles?!? Don’t do it! Pickles are suppose to be sour…. /:
On the bright side…. Sloppy Joes sound delicious right now!
omg this pickle story is EXACTLY my life! too funny and too true…i remember the distinct situation when i ate them as kid, expecting the dill amazingness only to be slighted by bread and butter. spit it out immediately.
shoot ahead 20 years and i’m in love. go figure.
Looks very delicious, I’m going to make it for sure. Thanks for sharing the recipe!
Silly question, green chiles? Is this the same as green bell peppers? or jalapenos? I ended up roasting a red and yellow bell pepper and the sloppy joe turned out great, but wasn’t sure if that’s what you did?
Regardless, this recipe was perfection with the slaw and pickles (no bun!)!!! Thank you!
What is it with me and sloppy joes lately?? I love your spin on the classic. Excited to try! Pinning so I don’t lose it!
Made these tonight and they were awesome! I only used 1lb of meat, because there is only two of us, so
I also cut the tomato purée to 1 cup. I pretty much kept everything else the same and loveeeeeed it (and so did my husband). This is going into the rotation :-)
I struck gold with your amazing, amazing chili recipe last week, but made the tough decision to forgo another round for something else good-for-multiple-dinners to make. Boom–this recipe, only a couple posts below the amazing, amazing chili. I made it in the morning before work and came home later to do what I always do to a new batch of meat: taco-fy it. Some of the joe meat on a warm corn tortilla with bread and butter pickles, crisp radishes and cholula…literal heaven. Thank for the inspiration —
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Do you think these will freeze well? Lately I have been freezing wraps to have for lunch and I’m really pleased with them. I even eat them cold when it says to heat them. Sounds gross but I might do that with these too. Would the combo of ingredients hold up, texture wise, to freezing?
If you like bread and butter pickles you have to try Wickles brand. Like you, I was never a fan until a friend gifted them to be after finding out I was pregnant. They are sweet, spicy, and a little dill too. Pretty much perfect! Enjoy, you won’t be sorry you tried these :)
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So I’m a type 1 diabetic and eat very low carb to help manage my blood sugar levels, and I made this last fall (prior to my diet change) and loved it SO MUCH I decided to try and make a lower carb version. I didn’t add any brown sugar, but did add a few drops of liquid Stevia to balance the vinegar in the sauce with some sweetness, and then used all ground turkey (at my husband’s request). I also roasted a jalapeno for the sloppy joe filling and added another fresh jalapeno to the slaw dressing which I sweetened with Stevia instead of honey. The last change was using dill pickles instead of B&B, again to cut down on carbs. And ohmygod it was so so so good!
Hi Jessica, This recipe looks amazingly delicious! I’m wondering if it’s possible to make the sauce components ahead of time, put it in a jar, and then a few days later cook the meat and add the sauce. Do you think that would work? Thanks so much for your input!
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Great recipe for a Sunday night or a weekday. Jessica, I cheated and used jarred roasted red peppers and canned chiles, but the outcome was still outstanding. We added a little more vinegar and brown sugar, too. Toasting the buns and adding pickles were bonus. Leftovers, too. Thank you!
I just made this recipe and is was the very best sloppy joes we’ve ever had! Amazing, Jessica!
This was delicious. Roasting my own peppers made it so good. My kids gobbled this up!