The Big Game To-go Recipe

Farmstead

1. 1

   Prep and sauté aromatics

   In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.

2. 2

   Brown the beef

   Add the ground beef to the skillet; cook until no longer pink, breaking it up as it cooks. Drain excess fat.

3. 3

   Cook peppers and seasonings

   Stir in the diced red bell pepper and cook 2 minutes. Add tomato sauce, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Pour in 1/2 cup water; stir to combine.

4. 4

   Simmer sloppy joe mixture

   Reduce heat to low and simmer the mixture uncovered for 15-20 minutes, stirring occasionally, until thickened and glossy.

5. 5

   Toast buns and melt cheese

   Meanwhile, split slider buns and toast cut sides lightly in a separate pan or oven until golden. Place a cheese slice on each bottom bun and set aside.

6. 6

   Prepare coleslaw

   In a large bowl, combine coleslaw mix with coleslaw dressing; toss to evenly coat. Chill if time allows.

7. 7

   Assemble sliders

   Spoon a generous portion of the hot sloppy Joe mixture onto each cheese-topped bun bottom. Top with pickle slices if desired, then place on a bun top. Serve with a scoop of coleslaw on the side or stack directly on the sandwich.

8. 8

   Pack for to-go

   Cool the meat slightly if needed, then pack 12 sliders in individual wrappers or containers. Pack the remaining coleslaw in a separate container to keep the bun from getting soggy. Refrigerate or keep warm as needed, and transport in insulated cooler.