New Jersey Sloppy Joe

[nverland]

New Jersey Sloppy Joe
4 sandwiches

Ingredients
Coleslaw
½ pound green cabbage, shredded
¼ cup white vinegar
1 teaspoon granulated sugar
kosher salt
black pepper

Russian Dressing
½ cup mayonnaise
3 tablespoons Heinz chile sauce (or 3 tablespoons ketchup + ½ teaspoon Worcestershire sauce + ½ teaspoon chile powder)
3 tablespoons pickle relish
1 teaspoon hot sauce
1 teaspoon onion powder
kosher salt

Sandwich Assembly
1 loaf unsliced rye bread, ploughman-style or boule
½ pound sliced turkey, ham, roast beef, pastrami, or tongue (pick two)
¼ pound swiss cheese
2 tablespoons butter, slightly softened


INSTRUCTIONS
Coleslaw
Combine the cabbage, vinegar, sugar, and ½ teaspoon salt in a medium bowl and massage it with your hands to break down the fibers. Season well with black pepper and toss. Set aside for at least a few hours, ideally overnight (in the refrigerator). When you're ready to assemble the sandwich, drain any excess liquid from the slaw. There will be leftovers. Make another sandwich tomorrow.

Russian Dressing
In a small bowl, whisk together mayonnaise, chile sauce, relish, hot sauce, and onion powder. Season with salt to taste. There will be leftovers.

Sandwich Assembly
If using a ploughman-style loaf of rye bread, work horizontally and slice three ¼-inch pieces from the center of the loaf. If using a boule, work vertically and slice three ¼-inch slices from the center of the loaf.
Lightly butter one slice of bread, then, working from the outside in, lay on folded pieces of your first meat so that the folded edges hit the very outside of the bread. The exact amount will depend on the size of your bread. Repeat with the second slice of bread and second meat.
Lay a few spoonfuls of coleslaw over each meat-covered slice of bread, fanning out the slaw with a butter knife or offset spatula so it reaches all the way to the edge of the bread evenly.
Dollop a few spoonfuls of Russian dressing over the coleslaw on each slice of bread, then use the butter knife or offset spatula to evenly spread the dressing to the edges.
Lay cheese evenly over the Russian dressing on both slices of bread. Place the first layer of the sandwich over the second layer.
Butter the third slice of bread, then place it, butter side down, over the top layer of the sandwich.
If using ploughman-style bread, cut the sandwich into thirds or quarters lengthwise, then once crosswise to make even squares. If using a boule, slice the sandwich into three pieces by making two diagonal lengthwise cuts. If you want to keep the sandwich from getting sloppy too quickly, you can stick each section with a cocktail toothpick.