Pennsylvania · Main
Primanti-Style Sandwich
- Intermediate
- 45 min
- roughly 1 of 4 for cost
Leads with acid holding everything up to the light, richness that coats and comforts, with a bitter-edged char at the rim.
Ingredients
- 8 thick slices Italian bread
- 500g pastrami or capicola, griddled
- 8 slices provolone
- 500g hand-cut fries, fried crisp
- For the slaw: 400g shredded cabbage, 4 tbsp oil, 2 tbsp vinegar, 1 tsp sugar, salt and pepper
- 2 tomatoes, sliced
The skills inside
The words inside
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Dress the cabbage with oil, vinegar, sugar, salt, and pepper: no mayonnaise; this slaw must stay crisp and tangy.
- Fry the potatoes until deeply crisp and salt them at once.
- Griddle the meat and melt the provolone over it.
- Build: bread, meat and cheese, then the fries, then the slaw, then tomato, then the top slice.
- Press once, cut in half, and eat immediately before the fries soften.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Griddle & plancha work 45 recipes
- Full contact with the metal: the food lies flat, with no dome in the middle and no curled edge lifting it away, so browning reaches the entire face rather than a ring of it.
- Contact is immediate and audible, and the food stays where it is put rather than sliding around in a slick of its own released liquid.
- The cooked face is an unbroken sheet of even colour: the whole surface browned, not a pattern of marks with pale ground between them, and not a dark centre with pale corners.
- The metal around the food is dry: no spreading wet patch steaming out from under it, nothing weeping onto the surface and boiling there.
- Turned once or twice and no more, and lifted while the crust is still brown: a piece flipped repeatedly never holds heat long enough to build one.
Where it goes wrong The surface was crowded and its temperature crashed, so everything gave up its water at once and stewed on the metal: pale, damp, grey at the edges, and stuck fast where the crust never got the chance to form.
At the Table
- The Pour
- Zinfandel (old-vine)
- Also Right
- Shiraz or Malbec
- From the Taps
- Smoked porter
- Zero-Proof
- Cherry cola, honestly
Barbecue’s sweet-smoke wants jammy fruit that shakes hands with the sauce; dry austere reds argue with sugar and lose.
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