In certain parts of the Garden State, the term “sloppy Joe” refers not to the ground-beef-and-tomato-sauce sandwich but to a no-cook deli classic. The double-decker sandwich combines two meats, Swiss cheese, coleslaw and Russian dressing on rye bread.
This recipe pays homage to the Town Hall Delicatessen in South Orange, N.J., which claims to be the originator of the sandwich in this form. For that reason, it is slightly different from what some might consider a typical sandwich. Uniformity and proper layering are key, as are the lengthwise bread cuts. Use coleslaw and Russian dressing to taste, but a thin layer is really all you need.
New Jersey Sloppy Joe
2 to 4 servings
MAKE AHEAD: The Russian dressing can be made and refrigerated in an airtight container for up to 1 day. The sandwich can be assembled a few hours in advance; keep whole and refrigerated, wrapped in plastic wrap.
From All About Beer magazine editor and cookbook author John Holl.
Three 1/2-inch-thick slices fresh rye bread, cut lengthwise from a whole 9-inch loaf
1 tablespoon unsalted butter, at room temperature
Six 1-ounce slices Swiss cheese
About 1 1/4 cups homemade or store-bought coleslaw
About 1/3 cup Russian Dressing, or as needed (see recipe, below)
4 thin slices beef tongue, corned beef or pastrami (5 to 6 ounces total)
4 thin slices oven-roasted turkey breast (3 to 4 ounces total)
Cover a cutting board with plastic wrap. Lay the bread slices on top.
Spread the butter on both sides of 1 slice, and one 1 side of each of the two remaining slices, taking care to cover the slices completely.