NEW JERSEY SLOPPY JOE
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.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 1 Cover a cutting board with plastic wrap
- 2 Lay the bread slices on top
- 3 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
- 4 Begin to layer the sandwich by overlapping 3 slices of Swiss cheese so they almost cover 1 slice of one-side-buttered bread
- 5 Spoon a layer of coleslaw over the cheese (using half of it), then carefully spoon/spread some of the Russian dressing over the coleslaw
- 6 Cover with the slices of tongue or corned beef or pastrami, overlapping them to make sure that no dressing shows through
- 7 Top with the two-sided-buttered bread slice
- 8 Continue building the sandwich by layering the remaining 3 slices of Swiss cheese over the buttered bread, then spoon the remaining coleslaw over the cheese
- 9 Spoon/spread the remaining Russian dressing over the coleslaw, then layer the turkey slices over the dressing, overlapping as needed
- 10 Top with the last piece of bread, buttered side down
- 11 Trim off the crusts (and any overhanging bits of coleslaw, meat or cheese); the cook gets to eat the scraps
- 12 If you're not serving the sandwich right away, wrap it in plastic wrap and refrigerate for up to a few hours
- 13 Insert long toothpicks to help keep the sandwich together as you cut it; use a serrated knife to divide the sandwich into three equal sections, then cut each portion in half lengthwise (creating six equal pieces)
- 14 Serve right away
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