There was a thread running here in October, 2002 to December, 2002, with New Jersey fans of a regional deli sandwich describing which deli made the best "Joe," aka "Sloppy Joe" (Not the 'Manwich' kind), aka "Turkey Joe" sandwich.
I have 3 questions after reading the Chowhound archives: Is this sandwich always made with 3 slices of rye bread (and I assume the rye has seeds in it)? Is this a hot(grilled?) or cold sandwich? Are there any deli tricks or trademarks I need to include if I try to duplicate this regional great, at home?