Cajun Chicken Sloppy Joes with Creamy Cheese Sauce
Spicy Cajun ground chicken piled on toasted brioche buns and finished with a silky cheddar cheese sauce for the ultimate messy weeknight comfort sandwich.
Equipment
- Large skillet
- Small saucepan
- Whisk
- Spatula
- Baking sheet or broiler pan
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 tablespoon tomato paste
- 0.5 cup low-sodium chicken broth
- 0.5 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar optional, for a hint of sweetness
- salt and black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1.5 cups sharp cheddar cheese, freshly shredded
- 0.25 teaspoon paprika
- salt pinch, to taste for cheese sauce
- 4 brioche hamburger buns, split
- softened butter for toasting buns
- chopped green onion or parsley optional garnish
Instructions
- Cook the Cajun chicken filling: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, until no longer pink and lightly browned. Stir in the onion and cook until softened, then add garlic and Cajun seasoning and cook just until fragrant.
- Build the sauce base: Stir in the tomato paste until the chicken is evenly coated. Pour in the chicken broth, tomato sauce, and Worcestershire sauce, then add the brown sugar if using. Bring to a simmer and cook uncovered until thick and spoonable, stirring occasionally. Season with salt and pepper to taste.
- Make the cheese sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and cook, whisking often, until slightly thickened. Turn heat to low and stir in the cheddar cheese and paprika until melted and smooth. Season with a pinch of salt.
- Toast the buns: Spread the cut sides of the brioche buns with softened butter and toast in a dry skillet or under the broiler until golden and crisp at the edges.
- Assemble and serve: Spoon a generous amount of the Cajun chicken filling onto each toasted bun. Ladle the warm cheese sauce over the top, garnish with green onion or parsley if using, cap with the top bun, and serve immediately.
Notes
- Adjust the amount of Cajun seasoning to match your preferred heat level.
- If the filling thickens too much as it sits, stir in a splash of broth to loosen it.
- Leftover filling and cheese sauce reheat well for easy lunches the next day.