New Jersey Sloppy Joe Recipe
This New Jersey Sloppy Joe Recipe is a cold deli sandwich made with thin rye bread, sliced meats, Swiss cheese, coleslaw, and Russian dressing.
What Is A New Jersey Sloppy Joe?
A New Jersey Sloppy Joe is a stacked deli sandwich, usually made on thin slices of rye bread. It often includes two kinds of deli meat, Swiss cheese, coleslaw, and Russian dressing.
The sandwich is typically built in layers, then cut into smaller pieces for serving. It is common to see combinations like:
- Corned beef and turkey
- Roast beef and turkey
- Ham and turkey
- Corned beef and roast beef
The coleslaw and Russian dressing are what give the sandwich its identity. The slaw adds crunch and creaminess, while the dressing brings tang and a little sweetness. The thin rye bread keeps the sandwich structured without making it feel too heavy.
What’s The Difference Between A Sloppy Joe And A Sloppy Jane?
A traditional sloppy joe is usually a hot sandwich made with ground beef cooked in a tomato-based sauce, then served on a hamburger bun. It is loose, saucy, and eaten warm.
A Sloppy Jane is often used to describe a lighter variation of that sandwich. Depending on the recipe, it may use ground turkey, ground chicken, or a plant-based meat substitute instead of ground beef.
A New Jersey Sloppy Joe is different from both. It is not made with ground meat, and it is not served hot. It is a cold deli sandwich made with sliced meats, cheese, coleslaw, dressing, and rye bread.
The names overlap, but the sandwiches are completely different.
What Is The Difference Between A New Jersey Sloppy Joe And A Reuben?
A New Jersey Sloppy Joe and a Reuben both use deli meat, rye bread, Swiss cheese, and a creamy dressing, so it makes sense that people compare them. The difference comes down to temperature, structure, and toppings.
A Reuben is usually served hot. It is made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread, then grilled until the bread is crisp and the cheese melts.
A New Jersey Sloppy Joe is served cold or chilled. It uses thin rye bread and is layered with sliced deli meats, Swiss cheese, coleslaw, and Russian dressing. Instead of sauerkraut, it uses coleslaw. Instead of being grilled, it is assembled and sliced.
A quick comparison:
- Reuben: hot, grilled, sauerkraut, corned beef, melted Swiss
- New Jersey Sloppy Joe: cold, layered, coleslaw, mixed deli meats, sliced Swiss
Tips For Keeping The Sandwich Neat
A New Jersey Sloppy Joe can get messy if the wet ingredients are not handled carefully. The best approach is to control moisture before assembly.
A few practical tips:
- Drain the coleslaw before layering it onto the bread.
- Use thin, even slices of rye bread.
- Spread the dressing evenly instead of piling it in one spot.
- Keep meat and cheese layers flat so the sandwich slices cleanly.
- Use a sharp serrated knife when cutting portions.
If you are making the sandwich ahead, wrap it tightly and chill it before slicing. A short rest in the refrigerator helps the layers hold together.
Storage Instructions
A New Jersey Sloppy Joe is best served the same day it is made, but it can be stored if needed.
- Refrigerator: Wrap the assembled sandwich tightly in plastic wrap or store portions in an airtight container. Refrigerate for up to 1 day.
- Best Make-Ahead Method: Prepare the coleslaw, Russian dressing, and sliced meats ahead of time, then assemble the sandwich shortly before serving.
- Coleslaw: Store separately in the refrigerator for up to 2 days. Drain before using.
- Russian Dressing: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Not recommended. The coleslaw, dressing, and bread do not freeze well together.
New Jersey Sloppy Joe
Ingredients
Coleslaw
- 1/3 cup sour cream
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 14 ounces shredded cabbage and carrots from a bagged coleslaw mix or freshly shredded
Russian Dressing
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared horseradish
- 1 teaspoon sambal oelek chili paste
- 3 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- Dash of freshly ground black pepper
For the Sandwich
- 1 loaf ye bread about 1 pound
- 1 pound corned beef or roast beef thinly sliced
- 1 pound turkey or ham thinly sliced
- 1/2 pound Swiss cheese thinly sliced
Instructions
- Make the coleslaw. In a large bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, celery seeds, kosher salt, and black pepper.
- Fold in the shredded cabbage and carrots until evenly coated. Let the coleslaw stand for at least 30 minutes, then drain off any excess liquid before assembling the sandwiches.
- Make the Russian dressing. In a separate bowl, whisk together the mayonnaise, sweet pickle relish, prepared horseradish, sambal oelek, ketchup, Worcestershire sauce, kosher salt, and black pepper until smooth.
- Prepare the bread. Remove the crusts from the loaf of rye bread and trim it into a rectangular block. Slice the bread horizontally into very thin, 1/4-inch slices.
- Assemble the sandwich. Lay one long slice of bread on a flat surface. Add one-third of the corned beef or roast beef in an even layer.
- Spoon some coleslaw over the meat and spread it evenly. Add a layer of Russian dressing, then top with a few slices of Swiss cheese.
- Place another slice of bread on top. Repeat the layering process with the turkey or ham, followed by more coleslaw, Russian dressing, and Swiss cheese.
- Continue layering until the sandwich is assembled. Slice into portions and serve.
