Primanti-Style Sandwiches

Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 1116 Calories

Ingredients

• 2 tablespoons milk
• 1 tablespoon white vinegar
• 6 cups shredded cabbage
• 4 (1 ounce) slices provolone cheese
• 3 cups olive oil
• 4 (1 ounce) slices mozzarella cheese
• 4 thin slices tomato
• 4 potatoes, sliced 1/4 inch thick
• 4 (1 ounce) slices Swiss cheese
• 8 thick slices Italian bread
• 0.5 teaspoon white sugar
• 0.5 cup mayonnaise
• 0.25 pound thinly sliced capicola
• 4 thin slices onion

Recipe Instructions

Step 1

Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.

Step 2

Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.

Step 3

Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.

Step 4

Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.