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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
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.
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