Pittsburgh Sandwich

Pittsburgh Sandwich

5 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
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.”

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Adjust Servings

Original recipe yields 4 sandwiches



  1. Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
  4. Preheat oven to 225 degrees F (110 degrees C).
  5. Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
  6. To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

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Reviews (5)

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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.....

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Amount Per Serving (4 total)

  • Calories
  • 892 cal
  • 45%
  • Fat
  • 45.3 g
  • 70%
  • Carbs
  • 79.5 g
  • 26%
  • Protein
  • 42.7 g
  • 85%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 1604 mg
  • 64%

Based on a 2,000 calorie diet



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