New Jersey Sloppy Joe

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By John Holl

In definite parts of the Garden State, the word "sloppy Joe" refers not to the ground-beef-and-tomato-sauce sandwich but to a no-cook deli classic. The double-decker sandwich combines 2 meats, Swiss cheese, coleslaw and Russian dressing connected rye bread.

This look pays homage to the Town Hall Delicatessen successful South Orange, N.J., which claims to beryllium the originator of the sandwich successful this form. For that reason, it is somewhat antithetic from what immoderate mightiness see a emblematic sandwich. Uniformity and due layering are key, arsenic are the lengthwise breadstuff cuts. Use coleslaw and Russian dressing to taste, but a bladed furniture is truly each you need.

From "All About Beer" mag exertion and cookbook writer John Holl.

Ingredients

measuring cup

Servings: 2-4

  • Three (1/2-inch-thick) slices caller rye bread, chopped lengthwise from a full 9-inch loaves
  • 1 tablespoonful unsalted butter, softened
  • Six (1-ounce) slices Swiss cheese
  • About 1 1/4 cups homemade oregon store-bought coleslaw (see related recipe)
  • About 1/3 cupful Russian Dressing, oregon arsenic needed (see related recipe)
  • 4 bladed slices beef tongue, corned beef oregon pastrami (5 to 6 ounces total)
  • 4 bladed slices oven-roasted turkey bosom (3 to 4 ounces total)

From "All About Beer" mag exertion and cookbook writer John Holl.

Tested by Dean Felten.

Published December 23, 2014

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Updated March 15, 2026

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