Pittsburgh Sandwich

Recipe View Craft the Coleslaw: In a mixing bowl, combine the shredded cabbage, vegetable oil, apple cider vinegar, white sugar, adobo seasoning, and black pepper. Ensure all ingredients are thoroughly mixed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Recipe View Prepare the Fries: Heat vegetable oil in a deep-fryer or a large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). While the oil heats, peel the russet potatoes and cut them into fries approximately 1/4-inch thick.

Recipe View Fry the Potatoes: Carefully add the potato fries to the preheated oil. Fry until they are golden brown and float to the surface, which should take about 4 to 5 minutes. Remove the fries and drain them on a plate lined with paper towels to remove excess oil.

Recipe View Toast the Bread: Preheat the oven to 225 degrees F (110 degrees C). Arrange the Italian bread slices on a baking sheet.

Recipe View Toast bread in the preheated oven until light brown, 3 to 5 minutes.

Recipe View Build the Sandwiches: Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.

Recipe View Assemble and Serve: Transfer the toasted bread slices to individual plates. Generously top each slice with a portion of the crispy French fries, a generous helping of the chilled coleslaw, and two slices of fresh tomato. Crown each sandwich with the remaining toasted bread slices.