Pittsburgh-Style Capicola and Cheese Sandwich with Crispy Fries and Tangy Coleslaw

Recipe Collection: Lunch

Pittsburgh-Style Capicola and Cheese Sandwich with Crispy Fries and Tangy Coleslaw brings the essence of Pittsburgh to your table with this mouthwatering Capicola and Cheese Sandwich. This non-vegetarian American classic features layers of flavorful capicola, a trio of melted cheeses, crispy homemade fries, and tangy coleslaw, all nestled between thick slices of Italian bread. Perfect for lunch or dinner, this sandwich is a satisfying meal that combines crunchy, creamy, and cheesy textures.

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Overview

Experience the iconic taste of Pittsburgh with this elevated Primanti-style sandwich. Layers of savory capicola, a trio of melted cheeses, crispy homemade fries, and a tangy coleslaw are all nestled between thick slices of Italian bread. This sandwich is a delightful combination of textures and flavors that will transport you straight to the Steel City.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 4

Cooking Time: 90 minutes

Ingredients

• 0.5 Cups mayonnaise
• 2 Tablespoons (tbsp) milk
• 1 Tablespoon (tbsp) white vinegar
• 0.5 Teaspoon (tsp) white sugar
• 6 Cups cabbage, shredded
• 3 Cups olive oil, for frying
• 4 Whole potatoes, sliced
• 0.25 Pounds (lb) capicola, sliced
• 4 1 Ounce (oz) mozzarella cheese
• 4 1 Ounce (oz) provolone cheese
• 4 1 Ounce (oz) Swiss cheese
• 8 Slices Italian bread
• 4 Slices onion
• 4 Slices tomato
• 1 Pinch salt, seasoned (for fries)

Steps

1. Prepare the Coleslaw: In a large bowl, whisk together the mayonnaise, milk, white vinegar, and white sugar until smooth. Add the shredded cabbage and toss to coat evenly. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
2. Fry the Potatoes: Heat the olive oil in a deep-fryer or large deep pan to 375°F (190°C). Carefully add the potato slices and fry until they are crispy and golden brown, about 5 to 6 minutes. Remove the fries with a slotted spoon and drain on paper towels. Season with a pinch of salt while hot.
3. Melt the Cheese: Place a large skillet over medium heat. Divide the capicola into four stacks in the skillet. Top each stack with one slice each of mozzarella, provolone, and Swiss cheese. Heat until the cheese begins to melt and the capicola is warmed through.
4. Assemble the Sandwiches: Lay out 4 slices of Italian bread on separate plates. Top each slice with a stack of capicola and melted cheese. Add about 1 1/2 cups of the chilled coleslaw, 1 slice of onion, 1 slice of tomato, and approximately 1/4 of the fried potatoes. Finish with the remaining slices of bread.
5. Serve: Cut each sandwich in half and serve immediately, enjoying the delightful combination of flavors and textures.

Enjoy your homemade Pittsburgh-Style Capicola and Cheese Sandwich with Crispy Fries and Tangy Coleslaw!