Primanti Bros. Sandwich
Get ready to indulge on Pittsburgh's iconic staple, the Primanti Bros. Sandwich! Savory meat, melty cheese, a sweet and tangy slaw and French fries between Italian bread.
Yield: 1 sandwich
Calories: 247kcal
Materials
- 2 slices soft Italian bread
- sliced pastrami or your favorite type of meat
- handful of fries
- tomato slices
- provlone slices
For the Coleslaw
- 1 cup thinly shredded green cabbage
- 1 tbsp sugar
- 1 ½ tbsp apple cider vinegar
- 1 tsp ground mustard
- 1 tsp garlic powder
- salt and pepper to taste
For the Pastrami
- 1 4 lb corned beef brisket
- 3 tbsp whole black peppercorns
- 2 tbsp whole coriander seeds
- 2 tbsp whole mustard seeds
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2-3 tbsp yellow mustard
Instructions
For the Slaw
- Add the cabbage to a small mixing bowl. Add sugar, vinegar, and seasonings. Mix well to combine. Taste and adjust seasoning as needed.
- Set oven to broil. Pile desired amount of meat onto a sheet pan. Top with slices of provolone cheese. Place in oven and watch closely until cheese is melted.
- Assemble. Using a spatula, scoop meat and melted cheese onto a slice of bread. Top with French fries, coleslaw, and tomato slices. Top with other slice of bread.
For the Pastrami
- Add corned beef to a large plastic container or bowl. Cover with cold water. Cover with a lid or plastic wrap and store in fridge for 24 hours. Change water halfway through and rotate meat.
- After 24 hours, remove from water and pat dry.
- Combine your peppercorns, coriander seeds, and mustard seeds in your mortar and pestle. Gently mash until ground up. Mix with the onion and garlic powders.
- Rub mustard over all sides of the pastrami. Next, cover with the spice mix, making sure to evenly coat. Let it come to room temp while you preheat your smoker.
- Preheat your smoker to 250 ℉. Once hot, add your beef directly to the grates. Cover and let it smoke until it reaches 160 ℉, about 3 - 4 hours.
- Add hot water to a pan and place rack on top of pan. Place brisket on top of the rack. Cover brisket with aluminum foil, sealing all the sides of the pan. (You're creating a steam bath).
- Place back on the smoker until the internal temp reaches 200 ℉, about 2 hours.
- Remove from the smoker and allow to rest for 30 minutes. Thinly slice against the grain and enjoy.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 53g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 365mg | Potassium: 805mg | Fiber: 15g | Sugar: 14g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 6mg