Primanti-Style Sandwiches |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
1/2 cup mayonnaise |
2 tablespoons milk |
1 tablespoon white vinegar |
1/2 teaspoon white sugar |
6 cups shredded cabbage |
3 cups olive oil |
4 potatoes, sliced 1/4 inch thick |
1/4 pound thinly sliced capicola |
4 (1 ounce) slices mozzarella cheese |
4 (1 ounce) slices provolone cheese |
4 (1 ounce) slices swiss cheese |
8 thick slices italian bread |
4 thin slices onion (optional) |
4 thin slices tomato (optional) |
Directions:
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.
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.
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.
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.
|
|