Messy Fredericks

This is the kind of casual sloppy sandwich that disappears off the plate before anyone realizes how easy it was to make. Sliced boiled ham and turkey breast get shredded into bite-size pieces and stewed in a quick sauce of your favorite barbecue sauce, brown sugar, Worcestershire, and a surprising hit of cinnamon.

The cinnamon is the unexpected magic. Just one teaspoon adds warmth and depth that makes people guess what’s in there but never quite land on the answer. After a 2-hour rest, the meat absorbs the spiced sauce, then a quick warm-up and a slap onto a toasted bun with a slice of melty cheese is all that’s left to do.

Kitchen Tips

• Don’t skip the 2-hour rest in the sauce. The deli meats are bland on their own, and the rest is what lets them soak up the flavor and not taste like leftover lunchmeat.
• Toast or grill the buns until golden. Fresh untoasted buns turn instantly soggy under the saucy meat and the sandwich falls apart.
• Use thin-sliced deli meat, not chunks. Thinner slices shred easily and absorb sauce faster than thick-cut pieces that stay dry in the middle.
• Warm the meat mixture gently over medium heat. Boiling rapidly will toughen the deli meat and turn the BBQ sauce gummy.

Variations

• Swap processed cheese slices for sharp cheddar or provolone for a more grown-up flavor.
• Add a handful of sauteed onions or sliced pickles to each bun for tang and crunch.
• Use leftover holiday turkey and ham instead of deli meat for a great post-Thanksgiving or post-Easter cleanup.