When you think of a Sloppy Joe, you probably imagine ground beef in a sweet tomato sauce. This is not that. New Jersey Sloppy Joes are a completely different animal. Town Hall Deli in South Orange
created this sandwich in 1935 and it came via Havana, Cuba. Seems the mayor of Maplewood, N.J. visited Sloppy Joe’s bar (a frequent hangout of Ernest Hemingway) and liked a kind of club sandwich they made there. The mayor came back home and persuaded the owners of Town Hall to recreate the sammie for their deli. It’s been on the menu ever since.
The key to this creation is thin sliced rye bread. You don’t want the bread to overwhelm the fillings. Originally this sandwich was made with beef tongue, but now is more often made with ham, roast beef, or corned beef, along with turkey. The crunch from the slaw and the savory/sweet flavors of the Russian dressing make this sandwich a mouthwatering delight.
Check out the Exit Zero Jazz Festival April 20-22 in Cape May where you can hear teenage prodigy Joey Alexander, a jazz pianist.
New Jersey Sloppy Joes
- 6 slices rye bread, ends cut off and trimmed into rectangles
- 2-3 ounces deli ham, corned beef, or roast beef
- 2-3 ounces deli turkey
- 2 ounces swiss cheese
- Cole slaw
- Russian dressing
Lay 2 slices of bread on work surface. On each slice, layer a quarter of the meat and cheese, then a generous dollop of coleslaw and Russian dressing. Add another slice of bread and then repeat with another layer of meat, cheese, cole slaw, and Russian dressing. Top with bread and secure with a toothpick.
The Gopher State is the number one producer of turkey in the country, raising approximately 44 to 46 million birds annually, according to the Minnesota Turkey Growers Association. Turkey
has more protein than chicken or beef and is lower in calories and fat, making it a good, heart healthy choice.
Even if summer is slowly slipping away, we couldn’t resist this tasty kebab recipe. We can grill outside until it snows, right?
If you are Twin Cities bound, be sure to check out the Minneapolis Sculpture Garden, part of the Walker Arts Center. Forty works are highlighted, including the iconic Spoonbridge and Cherry.
Turkey, Orange and Rosemary Kebabs
• 10 ounces orange marmalade
• 2 tablespoons Dijon mustard
• 3 tablespoons soy sauce
• 3-4 sprigs fresh rosemary
• 3-4 cloves garlic, crushed
• 1/4 cup olive oil
• 2 teaspoons orange zest
• 2 pounds boneless turkey breast, cut into 1-inch pieces (can use chicken)
• Orange slices, cut thinly (optional)
Place marmalade in a small sauce pan and heat until melted. Combine marmalade and next six ingredients (mustard through orange zest) in shallow dish or ziptop bag. Mix well. Liberally salt and pepper the turkey, then add to marinade, tossing until well coated. Allow to marinate for at least 2 hours, longer if you can.
When ready to grill, thread meat on skewers, along with orange slices, if using. Grill the kebabs, turning occasionally, until meat is no longer pink, about 10-12 minutes.
It’s Kentucky Derby week! Some of the good eats associated with the Derby include mint juleps (see our recipe for the hands down best way to pump up the mint flavor) and decadent Bourbon Pecan Pie. Add to that Hot Browns, an open faced turkey sandwich fancied
up with mouthwatering Mornay sauce and then topped with tomatoes, bacon and Pecorino Romano cheese. Invented at the Brown Hotel in the 1920s to satiate dinner-dance guests, this knife and fork sandwich has been wowing Louisville residents and visitors for close to a century.
Of course the best Hot Browns are made when you can roast your own turkey. If that is too involved for you, freshly sliced deli turkey will work too. Mornay sauce is a white cheese sauce that is actually very simple to make. Classically made with Gruyere, the Brown Hotel uses Pecorino Romano but we used a sharp cheddar to mix it up a bit.
Don your fanciest hat or fascinator and make your way to Louisville on May 7 for the 2016 Kentucky Derby.
For Mornay Sauce:
- 1 ½ tablespoons butter
- 2 tablespoons flour
- 1 ½ cups whole milk
- 3/4 cup grated sharp cheddar cheese
- Pinch of cayenne pepper
- Salt to taste
- 4 slices thick sliced white bread with crusts removed, toasted
- 2 pounds sliced turkey, divided
- 2 small tomatoes, thinly sliced
- 8 slices cooked bacon
- 1/2 cup grated Pecorino Romano cheese
- 1-2 tablespoons finely diced parsley
To make Mornay sauce: In a medium sauce pan, melt butter over medium heat. Add flour and make a roux. Cook roux, stirring constantly for 3 minutes. Add milk in a thin stream and whisk until sauce is thickened, about 8-10 minutes. Remove from heat, add cheese and stir until melted. Add cayenne pepper and salt to taste. Set aside.
To assemble sandwiches: Arrange toasted bread on a baking sheet. Divide the turkey into four equal parts. Top each sandwich with Mornay sauce, then tomato slices, then two slices of bacon arranged in a cross. Sprinkle each sandwich with Pecorino Romano cheese and paprika. Place under broiler for 5 minutes or until tops of sandwiches are bubbling. Sprinkle diced parsley on top before serving.