Pittsburgh Sandwich So Tasty

togo sandwich is mostly a food that always includes vegetables, cheese or meat slices, affixed to or between slices of bread, or more generally any dish where bread can serve as a container or wrapper for other kinds of food.

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Pittsburgh Sandwich

"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."

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

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

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.

Notes :

I make them one sandwich at a time because I only cook for myself...I place the bread on the baking sheet as well, so it is partially toasted. Also, onions are optional.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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