Primanti Classic Sandwich (Print version)
A Pittsburgh-style Primanti Classic Sandwich stacked with warm meat, provolone, fries, tomato, and sharp vinegar slaw.
# Ingredients:
For the vinegar slaw
01 -
4 cups (280 g) finely shredded green cabbage
02 -
1/4 cup (60 ml) apple cider vinegar
03 -
3 tablespoons neutral oil
04 -
1 tablespoon granulated sugar
05 -
1/2 teaspoon celery seed
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the fries
08 -
2 large russet potatoes, cut into 1/3-inch fries
09 -
Vegetable oil, for frying
10 -
Kosher salt, for seasoning
For the sandwiches
11 -
8 thick slices soft Italian bread
12 -
12 oz (340 g) thin-sliced capicola, ham, or pastrami
13 -
4 slices provolone cheese
14 -
1 large ripe tomato, sliced
15 -
Black pepper, to taste
# Instructions:
01 -
Whisk the vinegar, oil, sugar, celery seed, salt, and pepper in a large bowl. Add the cabbage and toss well. Let it rest for 10-20 minutes while you cook the fries.
02 -
Soak the cut potatoes in cold water for 10 minutes, then drain and dry very well with towels. Dry potatoes fry crisper and splatter less.
03 -
Heat 2 inches of oil in a heavy pot to 350°F. Fry the potatoes in batches for 4-6 minutes, until golden and crisp. Drain on a rack or paper towels and season with salt right away.
04 -
Heat a skillet over medium heat. Add the deli meat in loose piles and cook for 1-2 minutes until hot with lightly browned edges.
05 -
Divide the hot meat into 4 piles in the skillet. Top each pile with provolone, cover briefly, and cook until the cheese softens and melts.
06 -
Place each meat and cheese pile on a slice of Italian bread. Add hot fries, tomato slices, and a drained scoop of vinegar slaw. Top with the second bread slice and press firmly before serving.
# Good to know:
01 -
Serve immediately after stacking for the best fry texture.
02 -
Frozen fries may be substituted for fresh fries.
03 -
Drain slaw well before adding it to the sandwich.