Pittsburgh Sandwich Recipe

Recipesfull introduces to you: Beef Recipes. (Pittsburgh Sandwich Recipe). 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.

Brief

Prep 30 mins

Cook: 15 mins

Total: 45 mins

Servings: 4

Yield: 4 sandwiches

Pittsburgh Sandwich Recipe

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

Gluten-Free Parmesan Meatballs

Main Dish

Directions

Step 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.

Step 2

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 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.

Step 4

Preheat oven to 225 degrees F (110 degrees C).

Step 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.

Step 6

To assemble top the melted cheese of each sandwich with French fries cole slaw 2 tomato slices and the top pieces of bread.

Nutritional Information

Pittsburgh Sandwich Recipe

Servings Per Recipe:4

Calories: 892.4

% Daily Value *

Protein: 42.7g 86%

Carbohydrates: 79.5g 26%

Dietary Fiber: 6.5g 26%

Sugars: 11.4g

Fat: 45.3g 70%

Saturated Fat: 12.3g 62%

Cholesterol: 96.7mg 32%

Vitamin A Iu: 807IU 16%

Niacin Equivalents: 15.9mg 122%

Vitamin B6: 1.1mg 72%

Vitamin C: 38.7mg 65%

Folate: 177.9mcg 45%

Calcium: 328.7mg 33%

Iron: 6.9mg 38%

Magnesium: 106.2mg 38%

Potassium: 1462.9mg 41%

Sodium: 1603.5mg 64%

Thiamin: 0.4mg 44%

Calories From Fat: 408.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.