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 caloriescarbohydrate: 79.5 gcholesterol: 96.7 mgfat: 45.3 gfiber: 6.5 gprotein: 42.7 gsaturatedFat: 12.3 gservingSize: -sodium: 1603.5 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Pittsburgh Sandwich
Directions
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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.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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.
Preheat oven to 225 degrees F (110 degrees C).
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.
To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.