Breakfast
Primanti Style Sandwiches
Inspired by the Pittsburgh favorite—meat, fries, coleslaw, and tomatoes all stacked between thick slices of Italian bread.
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:
- 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.
- 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.
- 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.
- 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.