For an extra layer of flavor, try adding a dash of hot sauce to the coleslaw dressing. Feel free to experiment with different types of cheese or meat to customize your sandwich. Make sure the Italian bread is sturdy enough to hold all the fillings without falling apart. Vegetarian option: substitute the meat with grilled portobello mushrooms.
Primanti-Style Sandwiches
-
PREP TIME20 mins
-
COOK TIME10 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING4 People
-
VIEWS19
Experience a taste of Pittsburgh with these iconic sandwiches! Layers of tangy coleslaw, crispy fries, melted cheese, and savory capicola piled high on thick-cut Italian bread. A true culinary adventure in every bite!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate77 g
-
Cholesterol93 mg
-
Fiber9 g
-
Protein39 g
-
Saturated Fat24 g
-
Sodium1347 mg
-
Sugar8 g
-
Fat74 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 15 mins
In a large bowl, whisk together the mayonnaise, milk, white vinegar, and white sugar. Add the shredded cabbage and toss until well coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld. (Prep time: 15 minutes, Chill time: 60 minutes+)
02
Step
6 mins
Heat the olive oil in a deep-fryer or a large, heavy-bottomed pot to 375 degrees F (190 degrees C). Carefully add the sliced potatoes and fry until they are crispy and golden brown. (Cook time: 5-6 minutes). Remove the fries with a slotted spoon and drain on paper towels. Season immediately with salt.
03
Step
4 mins
Place a large skillet over medium heat. Arrange the thinly sliced capicola in four separate stacks in the skillet. Top each stack with one slice each of mozzarella, provolone, and Swiss cheese. Heat until the cheese is melted and bubbly, be careful not to burn the capicola. (Cook time: 3-5 minutes)
04
Step
5 mins
To assemble the sandwiches, lay 4 slices of Italian bread on a clean work surface or individual plates. Top each slice with a stack of the capicola and melted cheese, followed by approximately 1 1/2 cups of the chilled coleslaw, 1 slice of onion, and 1 slice of tomato. Divide the fried potatoes evenly among the sandwiches. Top with the remaining slices of bread. Cut each sandwich in half before serving to make it easier to handle.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Linnea Lemke
Jun 12, 2025This recipe is fantastic! It brought back so many memories of my trip to Pittsburgh.
Jan Mcclure
May 10, 2025I tried this with grilled chicken instead of capicola, and it was still amazing!
Haskell Padberg
May 9, 2025The coleslaw is the key! It's so tangy and delicious.
Jacquelyn Pacocha
May 2, 2025A little messy, but SO worth it!
Antwan Larson
Apr 29, 2025My family loved this! Will definitely make it again.