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  • three thin slices of Pullman rye bread about a quarter inch thick, the first slice topped with juicy turkey breast.

  • Another with roast beef covered with handfuls of dry coleslaw.

  • No mayo brined for three days.

  • Secret creamy Russian dressing.

  • Lather generously on top.

  • Finished with three slices of Swiss cheese before they're stacked and cut into eight perfect squares.

  • It's this not so typical combo that made the New Jersey Sloppy Joe a legend.

  • Mhm.

  • In most parts of the country, a sloppy Joe means ground beef or some mystery meat with tomato sauce or ketchup served on a hamburger bun.

  • Oh, yes, of course.

  • I think the big, gooey, messy burger, also known as a sloppy Joe Stopping Joe.

  • But in northern New Jersey, it's something else entirely.

  • Are people ever going to order a sloppy Joe?

  • Yeah, they think they're getting chopped meat on a bun for sure, they have no clue them.

  • So you can kind of tell right away.

  • Who knows?

  • And who doesn't know the people that don't know their say, You know, make sure it's not too hot, you'll know right away.

  • It's a cold sandwich.

  • What do you mean?

  • Sloppy Joes are part of our DNA.

  • What do you mean?

  • New Jersey?

  • This is what this is what a real sloppy Joe is behind the counter.

  • It starts with Pullman rye bread, which is rye bread made in a white bread mold, making it square instead of round.

  • We slice it horizontally, so we got a long slice as opposed to a short little round slice on.

  • It comes out just like that.

  • Yeah, so we use three slices of this rye bread so thin paper thin.

  • Is there a reason that you don't cut?

  • You accuse the slice it on this thing only way to get it perfectly straight is to use a slice.

  • Whereas most bakeries just use right flavoring.

  • Town Hall deli gets bread from a bakery that uses actual carraway seeds in the dough mixture, giving it a more authentic and natural flavor.

  • If you look at it, you can tell that the spreads a little more gray than other breads.

  • That's from the actual pieces of carraway seeds.

  • Yeah, that's how you know it's a.

  • The original recipe was made with sliced cow tongue, which you can still order today, but the most popular combo, a town Hall.

  • Delhi now is called the favorite, made with roast beef and turkey.

  • They slice a third of a pound of each meat before they're placed on two slices of rye bread.

  • The next layers are dry coleslaw, uh, also known as coleslaw, minus the mayo.

  • After they cut the cabbage, they brine it for three days, then drain it three times to make sure all of the liquid is squeezed out and won't make the sandwich savvy.

  • The most beloved ingredient is by far the deli signature Russian dressing.

  • It's very secret on we make it in the House, and that's all I'm gonna say.

  • All you could say, This is all I can say.

  • This is mayonnaise base, and we make this mayo in house.

  • The Russian dressing is a combination of mayo, ketchup and vinegar based on traditional recipes.

  • Then our three pieces of Swiss and finally, a light spread of butter across the third slice because one it gives it a little flavor because who doesn't like butter?

  • Um, second, it helps it stick to this piece of cheese, so when we cut it, it won't move back and forth, and it also creates a barrier between the bread and the cheese and the Russian dressing to make sure that the bread doesn't get soggy.

  • All right, let's just go for it.

  • There is no tongue on this sandwich, either.

  • Not like the original old sloppy.

  • Your little stopping The Russian dressing stands out above everything that is incredibly creamy, incredibly creamy.

  • It's really, really, really, really good.

  • It's got a sweet tanginess to it and the butter.

  • That was an interesting thing that we learned that they put the butter on the top so it doesn't get a soggy.

  • And I wouldn't say got soggy at all.

  • Honestly, on.

  • Like I said, it's kind of like a club because it's stacked in the way that it is.

  • But there's no bacon or anything like research or heavy like that.

  • It's fresh and it's light.

  • So it is very opposite of what other people may think of when I think of a sloppy Dio.

  • It's very complex.

  • It has a number of different flavors.

  • You have the savory aspect.

  • Sweet aspect, Thio.

  • It's crunchy, it's soft.

  • It has everything that you really would want to stand.

  • Personally, I'm kind of, you know, uh, insulted when people say sloppy Joes of the mystery meat sandwiches.

  • I mean, my mom is from New York City.

  • So when she met my dad and my grandmother was gonna have sloppy Joes at a dinner one night when she showed up the first time and it was this she fell in love with him and and the sandwich Town Hall Deli says it was the first place to serve the sandwich in New Jersey in 1935 but it doesn't take credit for creating it.

  • There's a bar in Havana called Sloppy Joe's Bar and Grill, and it's still there.

  • It's still there.

  • It's open and close.

  • A few times.

  • They don't make this sandwich anymore.

  • But at the time in the thirties, the mayor Maplewood, eat this sandwich or sandwich similar to this, and he loved it.

  • So he came back and he asked the guys here to recreate it, and they did.

  • Some even say, it's the best sandwich you'll find in the Garden State.

  • I have had five does some other around New Jersey.

  • This is This is the best best in town.

three thin slices of Pullman rye bread about a quarter inch thick, the first slice topped with juicy turkey breast.

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New Jersey’s Iconic Sloppy Joe Is Made With Russian Dressing And Cold Cuts | Legendary Eats

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    林宜悉 posted on 2020/10/28
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