Entree: United States – New Jersey, Mid-Atlantic United States – New Jersey Sloppy Joe

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 25 min

Ingredients

- 8 slices (about 1 lb / 450 g) rye bread
- 12 slices (approx. 12 oz / 340 g) sliced deli turkey or roast beef (about 3 oz / 85 g per sandwich)
- 4 slices (approx. 4 oz / 115 g) Swiss cheese
- 2 cups (150 g) prepared coleslaw (drained slightly)
- 1/2 cup (120 ml) Russian dressing (store-bought)
- 2 tbsp (30 g) unsalted butter, softened (for toasting bread)
- 1 tbsp (15 ml) vegetable oil (to warm the meat)
- Salt and freshly ground black pepper, to taste
- Optional: 4 dill pickle slices (for serving) and potato chips or fries (for serving)

For quick Russian dressing (optional, makes ~1/2 cup / 120 ml):
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) prepared horseradish or 1 tsp (5 ml) hot sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) smoked paprika
- Salt and pepper, to taste

Instructions

Short Description:
A hearty New Jersey-style Sloppy Joe served on buttered rye with warm deli cold cuts (turkey or roast beef), melted Swiss cheese, crisp coleslaw, and tangy Russian dressing—an iconic Mid-Atlantic sandwich turned main meal.

Regional Notes:
This New Jersey variation uses warmed cold cuts (turkey or roast beef) rather than a ground meat sauce and layers Swiss cheese, coleslaw, and Russian dressing on rye bread. The combination of deli meats and slaw distinguishes it from generic “sloppy joe” saucy ground-beef versions found elsewhere.

1. If making the quick Russian dressing: whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, smoked paprika, salt, and pepper in a small bowl; refrigerate until ready to use.
2. Lightly butter one side of each slice of rye bread with the softened butter; set aside.
3. Heat a large nonstick or cast-iron skillet over medium heat and add the vegetable oil. Add the deli turkey or roast beef in a single layer (work in two batches if needed) and warm, stirring or flipping occasionally, until edges are slightly browned and meat is heated through, about 2–3 minutes per batch. Season lightly with salt and pepper.
4. Reduce heat to low and divide the warmed meat into four portions in the skillet. Top each portion with a slice of Swiss cheese and cover the skillet for 30–60 seconds to melt the cheese.
5. While the cheese melts, toast the buttered side of each rye slice in a separate skillet or on a griddle over medium heat until golden brown, about 1–2 minutes per side.
6. Assemble each sandwich: spread about 2 tbsp (30 ml) Russian dressing on the unbuttered side of two toasted rye slices. Pile the warm meat and melted Swiss cheese on one dressed slice, spoon about 1/2 cup (approx. 35–40 g) prepared coleslaw on top of the meat, then top with the second dressed rye slice, buttered side out.
7. Press each sandwich gently and, if desired, return to the skillet and grill 30–45 seconds per side over medium-low heat to warm the coleslaw slightly and seal the sandwich.
8. Cut each sandwich in half, serve immediately with optional dill pickle slices and potato chips or fries.