The Primanti Bros. Sandwich

A Pittsburgh favorite

by Debbie Pugh

Choobinuptoo?  If you can answer this question, then you’re probably familiar with the cuisine of Pittsburgh.  You would also know that fried “jumbo” and coleslaw are the beginnings of a great “sammitch.”  And if that sammitch is served with some pop or an “Arn” (short for Iron City beer), you might just be in “Dahntahn.”

Philly has its cheese steaks, Chicago has its beef and deep-dish pizza, and Pittsburgh has the Primanti Brothers.  Their “Almost Famous” taste sensation is created of fine deli meats, melted provolone cheese, thick-cut fries, sweet-and-sour coleslaw, and fresh tomato, all stacked between healthy slabs of chewy Italian bread.  (In my opinion, the sandwich isn’t complete without the slaw.)   There is no substitute for the real thing, but when you are 6,000 miles and an ocean away, you do what you can with what you have available to make it work. 

I have since introduced entire military housing neighborhoods to a Primanti Brothers—style sandwich and IC (for Iron City) Light, made by the Pittsburgh Brewing Company.

Let’s get started. You’ll need the slaw to get the full taste a Primanti’s sandwich.

Sweet and Sour Slaw

½ green/white cabbage, finely shredded (or a large bag of pre-shaved cabbage)

¼ cup vinegar (I like to use red wine vinegar with garlic, but white wine vinegar will do.)

2 tablespoons of light cooking oil (Avoid olive oil, as it has too strong a taste.)

2 tablespoons of sugar

Not less than 1 teaspoon of coarsely ground black pepper

Several good shakes of hot pepper sauce (Franks Red Hot tops my list.)

Kosher salt to taste

Mix all ingredients together in a large container, making sure that the pepper is evenly distributed throughout the mixture.  Cover and refrigerate for at least two hours before serving.   Prior to serving, give the container a good shake.

Not a Primanti Brothers—But Almost!

Fresh Italian or other chewy bread cut in thick slices

Deli meats (I suggest a combination of pastrami, ham, bacon, salami, and bologna, a.k.a., jumbo.)

Provolone cheese

French fries (I have used waffle fries, because they don’t fall off the pile.)

Sweet and sour slaw

Fresh tomatoes

Sear a large portion of deli meat on a hot griddle or in a frying pan.  Once the meat is hot and has been flipped over at least once, cover it with a thick slice of provolone.  Keep heating it until the cheese melts.  Remove meat from the pan and place on a slice of bread.  Top it off with a handful of hot fries, coleslaw, and a slice of tomato.  Hold it all together with a second slice of bread.  Enjoy!! 

To learn about the real Primanti Brothers, visit their Web site at www.primantibros.com. 

And learn about the colorful dialect of Pittsburgh at www.pittsburghese.com.