Best Primantis Sandwich Recipes

PRIMANTI BROS. STYLE SANDWICH

Primanti Bros. Style Sandwich image

My tasty take on a Pittsburgh Original. I live just north of Pittsburgh, and not far form a Primanti's. We go there quite often, but when I want to save money or am really craving a sandwich, I just make one. Or course it's not as god as the original, but pretty darn close! For the recipe I put corned beef as my meat, but you an use any meat you prefer. Primanti's offers up Pastrami, Ham, Cappicola, steak, fried egg, turkey, and much more on thier sandwiches. This recipe is for two sandwiches.

Provided by Kitchen Wytch

Categories One Dish Meal

Time 18m

Yield 2 Sandwiches, 2 serving(s)

Number Of Ingredients 13

Ingredients

four slices of thick cut soft Italian bread
sliced corned beef, in the amount of your choice or meat, of your choice in the amount of your choice
2 slices provolone cheese or 2 slices cheese, of your choice
1 cup cooked French fries, still warm or
10 cooked ore-ida oven chips
4 slices tomatoes
2 cups angel hair Coleslaw
3 tablespoons vegetable oil
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

Steps:

Make the cole slaw by mixing the cole slaw, vegetable oil, sugar, onion powder, salt, and pepper together in a bowl.
cook your fries. I use the ore-ide oven chips, those can be cooked like normal in the oven, or microwaved. To get the true primanti's fry texture I microwave these oven chips for about three minutes. It works best with these because they are pre-cooked, and tase well when microwaved.
assemble your sandwich by putting the meat on the bottom piece of bread.
put the cheese on the meat.
put the french fries on.
put as much cole slaw as you like on.
place two slices of tomato on top
place your top piece of bread on.
cut in the middle, and viola.a Primanti!

Nutrition Facts : Calories 1049.6, Fat 61.5, SaturatedFat 11.6, Cholesterol 28.9, Sodium 1986.8, Carbohydrate 110.4, Fiber 9.6, Sugar 8.9, Protein 19.4

PRIMANTI-STYLE SANDWICHES

Primanti-Style Sandwiches image

Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.

Provided by Mayor McFood

Categories Main Dish Recipes Pork Ham

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup mayonnaise
2 tablespoons milk
1 tablespoon white vinegar
½ teaspoon white sugar
6 cups shredded cabbage
3 cups olive oil
4 potatoes, sliced 1/4 inch thick
¼ 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
4 thin slices tomato

Steps:

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.

Nutrition Facts : Calories 1115.8 calories, Carbohydrate 76.8 g, Cholesterol 93.3 mg, Fat 73.7 g, Fiber 9 g, Protein 38.7 g, SaturatedFat 23.5 g, Sodium 1346.8 mg, Sugar 7.9 g

PRIMANTI'S SANDWICH FROM PITTSBURGH RECIPE BY TASTY

Primanti's Sandwich From Pittsburgh Recipe by Tasty image

Here's what you need: soft italian bread, capicola, provolone cheese, french fry, coleslaw, tomato

Provided by Steph Cozza

Categories Lunch

Time 30m

Yield 1 sandwich

Number Of Ingredients 6

Ingredients

soft italian bread
8 slices capicola
1 slice provolone cheese
1 handful french fry
1 handful coleslaw
2 slices tomato

Steps:

Slice the Italian loaf, cutting slices about an inch (2 cm) in thickness. (Make sure the bread is room temperature for the best taste!)
Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes.
Flip the capicola over and add the provolone cheese. Cook until the cheese melts.
Place the capicola and cheese on one slice of bread.
Top with fries, coleslaw, tomato slices, and top with the other slice of bread.
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 42 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, Sugar 19 grams

PRIMANTI'S SANDWICH

Primanti's Sandwich image

Provided by Lidia Matticchio Bastianich

Categories Sandwich Cheese Potato Lunch Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 12

Ingredients

3 cups very finely shredded Savoy cabbage
1 tablespoon cider vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon celery seed, crushed
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon sugar
2 small russet potatoes
Vegetable oil, for frying
4 ounces capicola, sliced
4 ounces provolone, sliced
4 thick slices Italian bread (ideally, about 6 by 4 inches, not too crusty)
1 ripe tomato, sliced

Steps:

Toss together the cabbage, vinegar, olive oil, celery seed, salt, and sugar in a large bowl. Let the slaw sit and the flavors mingle while you make the fries.
Cut unpeeled potatoes into sticks about 1/4 to 1/2 inch thick. Heat 1 inch of vegetable oil in a deep skillet over medium heat. The oil is ready when the tip of a potato really sizzles on contact. 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. 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.) Drain on paper towels, and season with salt.
Heat another large skillet over high heat. When the skillet is hot, sear the sliced capicola until crisped on both sides, about 1 minute per side. 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.
To assemble, lay two slices of bread on your work surface. Top with the capicola and melted cheese. Top with the fries, slaw, and sliced tomatoes.Top with the remaining bread, cut in half, and serve immediately.