Primanti's Sandwich
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Cider Vinegar2 tsps
Extra-Virgin Olive Oil1 tsp
Celery Seed (crushed)1 tsp
Sugar2 small
Russet Potatoes110 g
Provolone (sliced)Directions:
1
Toss together the cabbage, vinegar, olive oil, celery seed, salt, and sugar in a large bowl
2
Let the slaw sit and the flavors mingle while you make the fries
3
Cut unpeeled potatoes into sticks about 1/4 to 1/2 inch thick
4
Heat 1 inch of vegetable oil in a deep skillet over medium heat
5
The oil is ready when the tip of a potato really sizzles on contact
6
Carefully slide the potatoes into the oil to fry over moderate heat, turning occasionally with tongs, until crisp, golden brown, and cooked through, about 8 to 10 minutes
7
Don't let the fries brown too quickly! (They might remain raw on the inside and burned on the outside if they are cooked too fast
8
) Drain on paper towels, and season with salt
9
Heat another large skillet over high heat
10
When the skillet is hot, sear the sliced capicola until crisped on both sides, about 1 minute per side
11
Remove skillet from heat, and make two stacks of capicola on a side plate, laying the sliced provolone on top, to get it started melting while you assemble the sandwiches
12
To assemble, lay two slices of bread on your work surface
13
Top with the capicola and melted cheese
14
Top with the fries, slaw, and sliced tomatoes
15
Top with the remaining bread, cut in half, and serve immediately
16
Toss together the cabbage, vinegar, olive oil, celery seed, salt, and sugar in a large bowl
17
Let the slaw sit and the flavors mingle while you make the fries
18
Cut unpeeled potatoes into sticks about 1/4 to 1/2 inch thick
19
Heat 1 inch of vegetable oil in a deep skillet over medium heat
20
The oil is ready when the tip of a potato really sizzles on contact
21
Carefully slide the potatoes into the oil to fry over moderate heat, turning occasionally with tongs, until crisp, golden brown, and cooked through, about 8 to 10 minutes
22
Don't let the fries brown too quickly! (They might remain raw on the inside and burned on the outside if they are cooked too fast
23
) Drain on paper towels, and season with salt
24
Heat another large skillet over high heat
25
When the skillet is hot, sear the sliced capicola until crisped on both sides, about 1 minute per side
26
Remove skillet from heat, and make two stacks of capicola on a side plate, laying the sliced provolone on top, to get it started melting while you assemble the sandwiches
27
To assemble, lay two slices of bread on your work surface
28
Top with the capicola and melted cheese
29
Top with the fries, slaw, and sliced tomatoes
30
Top with the remaining bread, cut in half, and serve immediately