The Pittsburgh Primanti Bros. Sandwich is a hearty, iconic dish from the Steel City, born in the 1930s at Primanti Bros. in the Strip District. Designed for truck drivers needing a quick, one-handed meal, this sandwich piles grilled meat, melted provolone, tangy vinegar-based coleslaw, fresh tomato slices, and hot French fries between thick Italian bread. It’s a deliciously messy tribute to Pittsburgh’s blue-collar roots.
Ingredients (Serves 2)
For the Coleslaw:
- 2 cups finely shredded green cabbage
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp celery seed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
For the Sandwich:
- 4 thick slices Italian bread
- 1/2 lb sliced meat (capicola, pastrami, or corned beef)
- 2 slices provolone cheese
- 1 medium russet potato, cut into 1/4-inch fries
- 1 cup vegetable oil (for frying)
- 1 medium tomato, sliced
- Salt, to taste
Instructions
- Make the Coleslaw: In a bowl, combine shredded cabbage, vinegar, sugar, celery seed, salt, and pepper. Toss well and let sit for at least 30 minutes to meld flavors. Drain excess liquid before using.
- Fry the Potatoes: Heat vegetable oil in a deep skillet to 375°F (190°C). Fry potato slices for 4-5 minutes until golden and crispy. Drain on paper towels, season with salt, and keep warm.
- Cook the Meat: In a skillet over medium heat, sear the sliced meat for 1-2 minutes per side until warmed through. Stack the meat, top with provolone, and cover briefly to melt the cheese.
- Assemble the Sandwich: Place a slice of Italian bread on a plate. Layer on the meat with melted cheese, a generous handful of hot fries, a scoop of coleslaw, and 2 tomato slices. Top with another slice of bread.
- Serve: Cut the sandwich in half and enjoy immediately, preferably with extra fries on the side.
