Pittsburgh Sandwich

Pittsburghers love Primanti's legendary sandwiches. This homemade version should quench that craving if you find yourself too far from Pittsburgh.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 892 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• 4 slices provolone cheese
• 4 cups vegetable oil for frying
• 3 cups shredded cabbage
• 2 tablespoons apple cider vinegar
• 8 slices tomato
• 3 whole russet potatoes
• 8 thick slices Italian bread
• 1 teaspoon adobo seasoning (such as Goya®)
• 1 pound sliced pastrami (divided)

Recipe Instructions

Step 1

Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed.

Step 2

Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries.

Step 3

Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate.

Step 4

Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet.

Step 5

Toast bread in the preheated oven until light brown, 3 to 5 minutes.

Step 6

Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.

Step 7

Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.