Primanti Brothers Sandwich

Do you see that sandwich full of yummy goodness? I promise to you that I took that picture of a sandwich I made myself - I didn't rip it from the Primanti Brothers website. Honest. And to prove it, I will share the recipe I found so that you can make these very sandwiches in your own kitchen.

For the Slaw

1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
1/2 cup sugar
1 to 2 teaspoons kosher salt
1/4 teaspoon celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
Freshly ground black pepper

Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.


For the twice-fried potatoes

6 to 8 large (4 to 5 pounds) russet potatoes, washed well
8 cups vegetable oil, for frying
Kosher salt

Preheat the oven to 200 degrees. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lenghtwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 minutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese

2 pounds ground beef
1 packet Lipton's dry onion soup mix
2 eggs
1/4 cup ketchup
1/4 cup milk
3 tablespoons unsalted butter
8 slices provolone cheese

Preheat the oven to 350 degrees. Mix all the beef, onion soup mix, eggs, ketchup and milk together and place in a loaf pan. Bake for one hour or until done. Let the meatloaf come to room temperature then place in the refrigerator overnight.

Melt the butter in a heavy skillet over medium heat. Have a large baking sheet ready.

Slice the meatloaf and add the slices to the skillet, turning them as needed until the slices are warmed through and the outside gets crispy. Transfer the slices to the baking sheet and immediately top each with a slice of provolone cheese. Place in the oven (alon with the fries) just until the cheese has melted.

Alternatively, 2 pounds of capicola ham (or any meat, for that matter) can be used instead of the meatloaf.

For assembly

4 vine-ripened tomatoes, cut into 16 thin slices
16 large slices of soft italian bread (18 ounces total)

Place the portions of cheese-topped meatloaf on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.


And most importantly, don't forget the Heinz for the fries that fall from the sandwich or the Frank's Red Hot to give your sandwich that extra little kick!

Oh, and don't be afraid to click on the picture so that you can see the details of the sandwich in full-color detail! Your mouth will water.


(Original recipe courtesy of http://projects.washingtonpost.com/recipes/2009/01/28/primanti-bros-sandwiches/)