Pittsburgh Style Sandwich
We are inspired by a newspaper article on the Primanti Brothers restaurant in Pittsburgh to make a hearty Superbowl sandwich. We replace the required coleslaw with a quick homemade rainbow salad slaw. The result is a delicious mix of meat, cheese, french fries (!), slaw, and tomatoes between thickly sliced Italian bread. Perfect for a cold wintry day! Originally served as part of: Superbowl.
Ingredients
- ½ cup storebought mix of broccoli hearts, cauliflower hearts, carrots and red cabbage rainbow salad
- ½ tablespoon light mayonnaise (Hellmann's)
- ½ teaspoon apple cider vinegar
- ¼ teaspoon Dijon mustard (Grey Poupon)
- sprinkle celery seed
- 1 cup storebought frozen, straight cut french fries
- 4 thick slices from half an Italian, Pane Bello loaf bread
- 5 slices deli sliced ham
- 3 slices thin provolone cheese
- 2 slices vine ripened tomato
Instructions
We start by making the slaw. In a bowl we combine the rainbow salad, mayo, vinegar, mustard and stir well. We sprinkle with celery seeds and refrigerate, covered, for half an hour to meld the flavors.
Meanwhile, we preheat the oven to 450°. We spread the frozen fries on a foil covered cookie sheet. When the oven is ready, we cook for about 15 minutes according to the package directions.
When the slaw and french fries are just about ready, we preheat our electric pancake griddle to 350°. We lay out the slices of ham. We cook for about 10 seconds and then flip with tongs. We lay the provolone cheese on 3 of the slices and cook for another minute as the cheese melts.
With a spatula, we remove the non-cheesed ham slices to 2 of the slices of bread. We top one with 2 of the ham and cheese pieces, and the other with just one (of course this can be adjusted!).
We pile on the hot fries, slaw, and tomato slice for each sandwich. We serve with the other slice of bread for a hearty sandwich!
Ingredients
- ½ cup rainbow salad mix (broccoli, cauliflower, carrots and red cabbage)
- ½ tbsp light mayonnaise (Hellmann's)
- ½ tsp cider vinegar
- ¼ tsp Dijon mustard (Grey Poupon)
- celery seed (a sprinkle)
- 1 cup frozen straight-cut fries
- 5 slices deli ham
- 3 thin slices provolone
- 4 thick slices Italian bread
- 2 slices vine-ripened tomato
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Stir the rainbow salad, mayonnaise, vinegar and mustard together, sprinkle with celery seed, and refrigerate, covered, 30 minutes.
Meanwhile, heat the oven to 450°F and bake the fries on a foil-lined cookie sheet about 15 minutes, following the package.
Grown-up
When the slaw and fries are nearly ready, heat an electric griddle to 350°F. Lay out the ham, cook 10 seconds, and flip with tongs. Top 3 slices with provolone and cook 1 minute more, until it melts.
Put the plain ham on 2 slices of bread, then the ham and cheese on top (two on one, one on the other). Pile on the hot fries, slaw and a tomato slice, and top with the other bread.