Despite its name, the New Jersey Sloppy Joe has nothing in common with the familiar ground beef sandwich found across much of the United States. Instead, it is an elegant deli sandwich consisting of three slices of rye bread layered with thinly sliced meats, Swiss cheese, creamy coleslaw, and generous amounts of Russian dressing. The result is a towering double-decker sandwich that is simultaneously creamy, crunchy, tangy, savory, and remarkably well balanced. A staple of Jewish delicatessens and classic New Jersey delis, the New Jersey Sloppy Joe is one of the Garden State’s most distinctive regional sandwiches.

Christopher Kimball would describe it as a masterclass in balancing rich deli meats with bright, crunchy slaw and tangy Russian dressing, creating complexity through careful layering rather than elaborate cooking.

J. Kenji López-Alt would describe it as an exercise in structural engineering, where multiple thin layers of ingredients distribute moisture evenly while preserving the sandwich’s texture from the first bite to the last.

Anthony Bourdain would describe it as old-school deli perfection—a towering monument to cured meats, unapologetically generous portions, and the kind of craftsmanship that neighborhood delicatessens built their reputations upon.

Bon Appétit magazine would describe it as one of America’s great hidden deli classics, combining crisp rye bread, silky deli meats, creamy slaw, and vibrant Russian dressing into an unforgettable double-decker sandwich.

What Else Should I Know?

The New Jersey Sloppy Joe is almost exclusively found in northern and central New Jersey delis. Outside the region, many people are surprised to discover that a “Sloppy Joe” contains no ground beef or tomato sauce.

Traditionally, the sandwich is built as a triple-decker with three slices of rye bread. The center slice helps support the generous fillings while separating two distinct layers of meat and cheese.

Many classic delis offer customers a choice of meats, allowing dozens of combinations while preserving the sandwich’s defining structure.

Origins

The New Jersey Sloppy Joe is believed to have originated during the early twentieth century. According to popular accounts, members of the Essex County social scene traveled to Havana, Cuba, where they encountered layered sandwiches served at the Sloppy Joe’s Bar. Upon returning to New Jersey, local delicatessens adapted the concept using traditional Jewish deli ingredients.

Town Hall Delicatessen in South Orange, New Jersey, is widely credited with popularizing the sandwich during the 1930s, helping establish the recipe that has become the regional standard. Over time, other northern New Jersey delicatessens embraced the sandwich, each offering their own preferred combinations of meats while maintaining the signature triple-decker construction.

Today, the New Jersey Sloppy Joe remains one of the state’s defining deli specialties and an enduring symbol of classic East Coast delicatessen culture.

Primary Ingredients

Jewish Rye Bread: Three slices of seeded rye provide sturdy structure, earthy flavor, and enough strength to support the generous fillings.
Deli Meat: Corned beef, roast beef, turkey, ham, pastrami, or tongue provide the sandwich’s savory foundation, with many versions combining two different meats.
Swiss Cheese: Mild, nutty Swiss melts slightly against the meats while adding creamy richness.
Russian Dressing: A tangy blend of mayonnaise, ketchup or chili sauce, horseradish, Worcestershire sauce, and seasonings provides the sandwich’s signature creamy acidity.
Creamy Coleslaw: Crisp cabbage and carrots dressed in a lightly sweet mayonnaise dressing add freshness, crunch, and moisture.
Butter (Optional): Some delis lightly butter the rye before spreading the dressing for added richness.
Optional Enhancements: Pastrami, roast turkey, roast beef, corned beef, ham, tongue, smoked turkey, Muenster cheese, pickle slices, lettuce, tomato.

Why it Works

Balanced Richness: Russian dressing and coleslaw lighten the richness of the cured meats.
Multiple Layers: The triple-decker construction distributes fillings evenly while improving stability.
Contrasting Textures: Crisp cabbage, tender meats, creamy dressing, and hearty rye create continuous variety.
Bold Bread: Rye provides enough flavor and structure to stand up to the generous fillings.
Versatile Meat Pairings: Different combinations of meats allow endless customization without changing the sandwich’s identity.
Classic Deli Harmony: Every ingredient complements the others without overwhelming the overall flavor.

Variations

Classic Corned Beef and Turkey: The most common combination found in many New Jersey delis.
Corned Beef and Pastrami: A richer, more intensely flavored deli version.
Turkey and Ham: A lighter variation with balanced savory flavors.
Roast Beef and Swiss: A hearty version emphasizing roast beef.
Triple Meat: Combines three different deli meats for maximum variety.
Vegetarian: Swiss cheese, coleslaw, Russian dressing, lettuce, tomato, and pickles.

Assembly

Lay out three slices of rye bread.
Spread Russian dressing generously on each slice.
Layer one portion of meat onto the bottom slice.
Add Swiss cheese.
Spoon a layer of creamy coleslaw over the cheese.
Place the second slice of bread on top.
Repeat with another layer of meat, Swiss cheese, and coleslaw.
Finish with the third slice of bread.
Secure with sandwich picks if desired.
Cut diagonally into halves or quarters and serve.

Special Techniques

Use thinly sliced deli meats rather than thick slices so the sandwich remains easy to bite despite its height.

Drain excess moisture from the coleslaw before assembling to prevent the rye from becoming soggy.

Spread Russian dressing evenly to ensure every bite contains balanced flavor.

Press the sandwich gently after assembly to stabilize the layers without compressing the bread excessively.

Chill the sandwich briefly before slicing if making multiple servings for a party, as this helps produce cleaner cuts.

Master Recipe

Yield: 2 sandwiches

Prep Time: 20 minutes

Cook Time: None

Assembly Time: 10 minutes

Ingredients

6 slices Jewish rye bread
8 ounces thinly sliced corned beef
8 ounces thinly sliced turkey breast
4 slices Swiss cheese
1½ cups prepared creamy coleslaw
½ cup Russian dressing
Optional softened butter
Optional pickle spears for serving

Mise en Place

Slice or portion the deli meats.
Slice the Swiss cheese if necessary.
Prepare or drain the coleslaw.
Stir the Russian dressing.
Lay out the rye bread.
Butter the bread lightly if desired.

Cooking

No cooking is required when using prepared deli meats.

Assembly

Spread Russian dressing on all six slices of rye.

Layer corned beef on the bottom slice.

Top with Swiss cheese.

Add a layer of coleslaw.

Place the second slice of bread on top.

Repeat with turkey, Swiss cheese, and coleslaw.

Top with the third slice.

Secure with sandwich picks.

Cut diagonally and serve with pickle spears.

What Else Should I Know?

The New Jersey Sloppy Joe is traditionally served cold, allowing the crisp coleslaw and Russian dressing to remain fresh while showcasing the quality of the deli meats.

Although corned beef and turkey are perhaps the most recognizable pairing, there is no single “correct” combination. Many delis encourage customers to mix and match meats according to personal preference.

The sandwich pairs naturally with kosher dill pickles, potato salad, coleslaw, kettle-cooked potato chips, or macaroni salad, completing the classic delicatessen experience.

Because the sandwich contains generous amounts of moist ingredients, it is best assembled shortly before serving to preserve the rye bread’s texture.

Equipment That I Used

Chef’s knife
Cutting board
Offset spatula or butter knife
Mixing bowl (if making the coleslaw or Russian dressing)
Measuring cups and spoons
Sandwich picks or toothpicks
Serrated bread knife
Serving platter
Paper towels (for draining the coleslaw if needed)

The New Jersey Sloppy Joe is a cold, double-decker deli sandwich that is somewhat like a combination between a Reuben and a Cuban. It has no relationship to the traditional Sloppy Joe that is made with ground beef cooked in a tomato sauce. The sandwich is made of three slices of rye bread, two separate layers of two different thinly sliced deli meats, Swiss cheese, coleslaw, and Russian dressing. Ham and beef tongue are said to have been the two meats in the original New Jersey Sloppy Joe, Variations of the sandwich always have ham as one of the meats, and the other meat might be turkey, pastrami, corned beef or roast beef.

The New Jersey Sloppy Joe was originally created in New Jersey, but its roots are in Cuba. The origin story is that a New Jersey politician had enjoyed a similar type of sandwich at a bar named Sloppy Joe’s that he had frequented during a vacation in Cuba in the 1930s. Back at home, the politician asked Town Hall Deli in South Orange to cater his poker games and recreate the sandwich for the occasion. The sandwich caught on from there, and spread to other delis in northern New Jersey which sometimes would make minor variations.

The order of ingredients is important in assembling a New Jersey Sloppy Joe. “Sandwiching” the wet coleslaw and Russian dressing between layers of meat and cheese helps to keep the bread from getting wet and soggy. The base of the sandwich starts with a slice of bread covered by slices of meat, which need to cover the entire surface of the bread. Next, coleslaw and Russian dressing are spread on the meat. The wet ingredients are then covered with cheese, which helps to keep the center slice of bread dry. The second layer follows the same process: a layer of meat, then coleslaw and Russian dressing, then cheese, then bread..