Pittsburgh Style Sandwich Recipes

Steps:

• Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
• Preheat oven to 225 degrees F (110 degrees C).
• Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
• To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

Steps:

• Slice the Italian loaf, cutting slices about an inch (2 cm) in thickness. (Make sure the bread is room temperature for the best taste!)
• Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes.
• Flip the capicola over and add the provolone cheese. Cook until the cheese melts.
• Place the capicola and cheese on one slice of bread.
• Top with fries, coleslaw, tomato slices, and top with the other slice of bread.
• Enjoy!

Steps:

• To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
• Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
• When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
• To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.

Steps:

• Whisk together the vinegar and sugar, in a large bowl, until the sugar dissolves. Add the onion, mustard, celery seed, celery salt and salt and pepper, to taste. Slowly whisk in the oil until emulsified. Add the cabbage and carrot and toss to combine. Let sit at room temperature for 15 minutes before serving.
• Heat a grill to high.
• In a medium bowl toss the tomatoes in canola oil and season with salt and pepper, to taste. Grill until charred and softened. Remove them to a bowl, and add the garlic, onion, olive oil and thyme and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
• Heat a grill to high.
• Brush the potato slices with oil on both sides and season with salt and pepper, to taste. Grill on both sides until lightly golden brown and just cooked through.
• Brush the steak on both sides with oil and season with salt and pepper, to tastes. Grill until golden brown and charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove the steaks from grill to a cutting board and let rest 10 minutes before cutting into thin slices.
• Put the sliced meat on aluminum foil and top with slices of the cheese. Put back on the grill, close the cover and cook until the cheese just begins to melt, about 45 seconds. Mound meat on the bottom of the bread and top with potatoes, tomato relish and coleslaw. Cover with the top of the bread and serve.

Steps:

• Stir the chili sauce and brown sugar in a large skillet over medium heat until the sugar has dissolved and the mixture has come to a simmer. Stir in the ham; bring to a boil. Serve hot.