This rich and flavorful sloppy joe recipe comes out so much better than the canned version!

I’ve made these incredibly delicious sandwiches twice now and both times were a major hit.  The stout adds great flavor to the tender beef and onions.  The first time I used Guinness stout and the second time I used Greenport Harbor Black Duck Porter.  Experiment with your favorite stout or porter.  Instead of slow cooking in the oven you could also cook the beef in a crock pot.  Just sear the beef on all sides… then finish in the slow cooker with the beer on low for 4-6 hours or until the meat falls apart.

Enjoy this meat-free version of the classic dish sloppy joes.

2 large shallots, sliced thin
3 tablespoons butter, divided
1/2 teaspoon thyme leaves
Salt, black pepper
2 slices focaccia bread, sliced 1/2 -inch thick
5 ounces Manchego cheese, sliced 1/8-inch thick

Cut the shallots in half lengthwise and peel them. Slice lengthwise into about one-eighth-inch wedges.

In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

4 boneless chicken breast halves, frozen*
6 tablespoons KC Masterpiece Buffalo Marinade
4 whole wheat wraps
4 pieces lettuce
4 slices tomato
1/2 cup crumbled blue cheese

Preheat the oven to 400 degrees F. Place the chicken breasts in a baking dish. Brush with the buffalo marinade on both sides. Cover with foil and bake for 20 minutes. Flip the chicken and return to the oven for another 15-20 minutes or until cooked through. Slice the chicken into strips.

To assemble. Place a slice of lettuce and tomato on top of the tortilla. Add chicken slices on top, then crumble some blue cheese on top of the chicken. Roll up and serve.

Serves 4

*You can use fresh chicken as well, just adjust the cooking time accordingly.

Preheat your panini press. Assemble your sandwich using all the ingredients listed. Place in panini press and grill for about 4 minutes or until the bread is toasted and the cheese starts to melt.

Serves 1

1 lb. boneless chicken tenders
1 teaspoon rosemary
salt, to taste
pepper, to taste
1 stalk celery, chopped fine
1/4 small onion, chopped fine
1 cup Craisins
mayonnaise, to taste

Place the chicken, in a saucepan and cover with water. Season with salt, pepper, rosemary and half of the chopped onion. Bring to a boil and cook for about 5 minutes or until the chicken is cooked through. Remove the chicken and let cool.

Once cooled, chop the chicken into small pieces, add the celery and remaining onion, craisins, salt, pepper and mayonnaise. Mix well. Taste and season again if necessary. Serve with lettuce and tomato on a pita or whole wheat bread.

Serves 2-4

After seasoning the eggplant and zucchini and roasting them in the oven, toast the bread. Spread the butter on the toasted bread. Layer the pesto, eggplant, zucchini, tomato and mozzarella. Top with the other slice of bread and serve!

Serves 1