Recipe by tbender36
"Yinz can go to dahntahn Pittsburgh and get a Primanti's® sandwich or you can create it yourself. You can choose a different type of meat (capicola, turkey, roast beef, etc.) if you prefer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
apple cider vinegar
adobo seasoning (such as Goya®)
ground black pepper
vegetable oil for frying
whole russet potatoes
8 thick slices
sliced pastrami (divided)
I need to preface my review by saying that I've been eating Primanti Brothers' sandwiches for 25 years. By my husband's estimate, we've eaten upwards of 300 of them. When we dated, we used to go to one of the older Primanti's Restaurants in Oakland. There, we used to sit on barstools and watch them make our sandwiches. Lots and lots of sandwiches. I need to let the reader know this because there are a number of discrepancies in this recipe. The ingredients are very accurate, and the cole slaw is a good approximation of the original (which actually varies pretty greatly depending on which restaurant you're visiting). Yes, they use thickly sliced Italian bread. In 25 years not one of our sandwiches has been toasted or prepared using an oven. The bread is freshly sliced. The meat (we prefer corned beef) is tossed on a griddle top long enough to heat it through and start it curling up a bit. The cheese is quickly held to the hot griddle surface to start it melting, then it is laid on top of the hot meat. The meat/cheese is then placed on the bread and topped with the other ingredients. So while this recipe is close to the original, if you want the authentic Primanti's Sandwich, you need to prepare it the way they prepare it in the restaurant. You'll end up with a sandwich you can barely wrap your mouth around. This gets four stars from me, as it's not quite authentic, but it has the potential to be. Thanks for a good starter recipe.
Born and raised in da-burgh and ate plenty of these throughout the years. Although some prefer the bread untoasted; I like toasted bread with almost any kind of sandwich. With that being said; I made two of these for lunch today. Used my own recipe for the fries, followed directions otherwise. My friend who had never tasted these; loved it!! She took the recipe home to treat her own family. Thanks for reminding me of this great sandwich; it has been a few years since I have been back to Pittsburgh to get an original.
Too funny! I live in da 'burgh! I never thought anyone really needed a recipe for this sandwich but I guess if you aren't from around here.....
I have lived in the Burgh for over 70 years and have taken everyone of our exchange students to the original Permanti's at the strip district. The ambiance there is unbeatable in any other location.You sit at tiny round tables elbow to elbow with many characters there and the wait staff is wild and fun. Other than the missing fun, the recipe is oh so good, but oh so bad for you!
I hale from Pittsburgh, and if you grew up there, chances are you visited Pirmanti Brothers restaurant. I've been talking about them here in Colorado for 12 years! Absolutely, by far, one of THE BEST sandwiches you will ever eat! This one in particular! Try it, you'll love it!!! Worth every minute of prep! This is 5-Star sandwich!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 408
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A tangy garlic mayo is the key to these easy steak sandwiches.
It’s Chef John’s tasty take on a classic Chicago-style beef sandwich.
Layers of seared steak and sautéed mushrooms star in this pressed sandwich.