Pittsburgh Sandwich with Fries and Slaw
A tall deli sandwich stuffed with meat, coleslaw, and french fries piled right inside the bread, a signature Pittsburgh construction.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 820 kcal
Equipment
- •Deep fryer or heavy pot for frying
Nutrition
Per serving, approximate
- Calories
- 820 kcal
- fat
- 42
- carbs
- 78
- protein
- 34
- calories
- 820
Instructions
- 1
Fry the potatoes until they are golden and crisp. Season them with salt.
- 2
Warm the deli meat briefly in a skillet if desired.
- 3
Lay two slices of bread flat. Top each slice with deli meat and provolone.
- 4
Add sliced tomato on top of the cheese.
- 5
Pile a generous handful of hot fries directly onto each sandwich.
- 6
Top with a scoop of coleslaw.
- 7
Close the sandwiches with the remaining bread slices. Press down firmly.
- 8
Cut each sandwich in half and serve immediately.
Chef's tips
Fry the fries hot and crisp right before building the sandwich so they do not get soggy. Pile ingredients high for a classic overstuffed sandwich.
Storage
Best eaten fresh; not recommended for storage as fries lose crispness.
Reheating
Not recommended; reassemble with freshly fried potatoes if needed.
Common mistakes to avoid
- •Using limp or soggy fries
- •Using too little coleslaw to balance the richness
Serving suggestions
Cooked Pittsburgh Sandwich with Fries and Slaw?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Pennsylvania
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
