Ingredients
Cajun Chicken Filling
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp tomato paste
- 1/2 cup low-sodium chicken broth
- 1/2 cup tomato sauce (canned)
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar (optional)
- Salt, to taste
Creamy Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar or American cheese, freshly shredded
- 1/4 tsp paprika
- Salt, a pinch
Assembly
- 4–6 brioche hamburger buns, split and toasted
- Softened butter for toasting
- Freshly ground black pepper, to finish
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, crumbling it, until the meat is no longer pink, about 5–7 minutes. Stir in the finely chopped onion and cook for 3–4 minutes until translucent. Add the minced garlic and Cajun seasoning and cook for 1 minute until fragrant. Mix in the tomato paste until the meat is glossy and brick-red. Pour in the chicken broth, tomato sauce, and Worcestershire sauce; stir to combine. Reduce heat to low and let it simmer uncovered for 8–10 minutes, until thick and spoonable. Season with salt to taste and add brown sugar if a touch of sweetness is desired. If the mixture becomes too thick, add 1–2 tablespoons of broth to loosen.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a pale roux. Slowly whisk in the whole milk and continue cooking, whisking frequently, for 4–5 minutes until the sauce lightly coats the back of a spoon. Reduce heat to low and stir in the freshly shredded cheddar or American cheese along with paprika until melted and silky. Season with a pinch of salt. Avoid boiling the sauce after adding the cheese to maintain smooth texture.
- Assemble the Sloppy Joes: Butter the cut sides of brioche buns and toast them in a hot pan or under the broiler for 1–2 minutes until golden brown. Spoon a generous mound of the Cajun chicken filling onto each bottom bun. Ladle warm creamy cheese sauce over the chicken so it cascades down the sides. Finish by grinding black pepper over the top, then cap with the top bun and serve immediately. For neat assembly and to catch any drips of sauce, build the sandwiches over a parchment-lined tray.
Notes
- For milder heat, reduce Cajun seasoning to 1 tbsp and adjust to taste.
- Freshly shred cheese for the smoothest cheese sauce, as pre-shredded cheese often contains anti-caking agents that can cause graininess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Sandwich
- Method: Stovetop
- Cuisine: American, Cajun
