Pittsburgh Sandwich recipe

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Ingredients

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

Nutrition Info

892.4 calories
carbohydrate: 79.5 g
cholesterol: 96.7 mg
fat: 45.3 g
fiber: 6.5 g
protein: 42.7 g
saturatedFat: 12.3 g
servingSize: -
sodium: 1603.5 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.

  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  3. Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.

  4. Preheat oven to 225 degrees F (110 degrees C).

  5. Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.

  6. To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

Recipe Yield

4 sandwiches

Recipe Note

Yinz can go to dahntahn Pittsburgh and get a Primanti's® sandwich or you can create it yourself. You can choose a different type of meat (capicola, turkey, roast beef, etc.) if you prefer.

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