Eat Like a Champ with Primanti Bros. Sandwiches | Blackstone Griddle Recipes

Eat Like a Champ with Primanti Bros. Sandwiches

Blackstone Griddle Recipes — Todd (BlackstoneProducts.com)

Overview

A Primanti-style sandwich recreation demonstrated by Todd from Blackstone Griddle Recipes. Features homemade coleslaw, hand-cut two-stage fried russet fries, pastrami with melted provolone, and large slices of Italian bread assembled Primanti-style (fries and slaw inside the sandwich). Fry technique was inspired by Diners, Drive-Ins and Dives.

Ingredients

• Coleslaw

  • ~1 lb finely shredded cabbage
  • 1/2 cup granulated sugar + 1 tsp extra sugar
  • 1 cup white wine vinegar
  • 1/2 tsp kosher salt
  • 1 tsp celery seed
  • 1 tsp Dijon mustard
  • 1/2 cup canola oil

• French fries

  • Russet potatoes, hand-cut (enough for 1–2 sandwiches; he uses a handful)
  • Peanut oil for frying
  • Salt to finish

• Sandwich

  • Pastrami (Todd used Boar’s Head; pastrami is his favourite)
  • Provolone cheese slices (a couple)
  • Large slices of Italian bread (untoasted)
  • Tomato slices (a couple of large slices)

• Miscellaneous / equipment notes

  • Gloves (optional)
  • Whisk, mixing bowls, strainer, paper towels
  • Deep cast-iron skillet (for frying)
  • Blackstone griddle (for cooking meat and melting cheese)

Equipment & Prep

• Highlighted equipment: Blackstone griddle (meat/cheese), deep cast-iron skillet (frying).
• Prep steps:
  • Finely shred the cabbage.
  • Soak cut russets in cold water (helps remove starch).
  • Pat potatoes dry before frying.
  • Chill the dressing before combining with cabbage, then refrigerate assembled slaw for several hours.

Step-by-step Method

1. Make the coleslaw dressing

   • Combine sugars, white wine vinegar, kosher salt, celery seed, Dijon mustard, and canola oil.
   • Whisk until well blended.
   • Briefly place the dressing on the griddle to warm and “let it start to simmer,” then remove and allow to cool before combining with cabbage.

2. Prepare the cabbage

   • Place shredded cabbage in a bowl and let it sit for a few minutes so moisture is drawn out (Todd observed noticeable moisture after ~5–6 minutes; recipe cites ~3 minutes).
   • Drain the cabbage in a strainer and return it to a clean bowl.
   • Add the chilled dressing to the drained cabbage.
   • Refrigerate the slaw for several hours. Tip: the amount of residual cabbage moisture controls final slaw dryness — adjust how much liquid you retain.

3. Fry the fries (two-stage blanch + finish)

   • Heat peanut oil in a deep cast-iron skillet.
   • Blanch stage: heat oil to about 325–330°F and add the dried potato slices for just a minute to start cooking.
   • Drain blanched fries on paper towels and let them rest while you prepare the meat.
   • Finish stage: bring oil to ~375°F and fry the pre-blanched fries for a couple minutes until golden brown.
   • Drain and generously salt.

Note: Todd attributes the two-stage technique (blanch then finish) to Diners, Drive-Ins and Dives.

1. Cook meat and melt cheese on the griddle

   • On the Blackstone griddle, add a bit of oil, place a slab of pastrami, then top with provolone slices to melt.
   • Keep the bread untoasted so it soaks up juices (Primanti protocol).

2. Assemble Primanti-style sandwich

   • On an untoasted slice of Italian bread, layer in this order: 1) a big pile of golden hand-cut fries 2) homemade coleslaw 3) a couple slices of tomato 4) cooked pastrami with melted provolone 5) top slice of bread
   • Slice the sandwich down the middle (Primanti standard) and serve hot.

Chef Tips & Notes

• Let the dressing cool before combining with cabbage.
• After shredding, allow cabbage a few minutes to release moisture; drain well to avoid overly wet slaw.
• Two-stage frying (blanch at ~325–330°F, finish at ~375°F) yields crisp, golden hand-cut fries.
• Salt fries liberally after frying.
• Gloves are optional if you want to minimize handling while filming.
• Adjust the amount of cabbage liquid retained to obtain your preferred slaw texture.

Primanti protocol: meat and cheese are cooked on the griddle, and the Italian bread is left untoasted so it soaks up the juices.

Variations

• Meat: pastrami is Todd’s pick, but Primanti locations use several different meats; a burger variant exists.
• Cheese: provolone used here — other cheeses may be substituted.

Plating & Serving

• Serve the sandwich hot, sliced down the middle (Primanti style).
• Presented as a hearty game-day sandwich best enjoyed straight from the griddle and fryer.

Sources & Credits

• Presenter: Todd — Blackstone Griddle Recipes (see blackstoneproducts.com for recipe).
• Historical reference: Primanti Brothers origin story (Pittsburgh).
• Technique reference: two-stage fry method inspired by Diners, Drive-Ins and Dives.