Pittsburgh Sandwich Recipes

PITTSBURGH DEVONSHIRE SANDWICH RECIPE

Steps:

• To make the Cream Sauce:
• Melt 3/4 stick butter in deep pan and add flour, stirring constantly.
• Add chicken broth and then hot milk and salt, for 20 minutes, still stirring.
• Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.
• Preheat oven to 450 degrees.
• In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon.
• Add 5 thin slices of cooked turkey breast.
• Cover completely with cream sauce.
• Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika.
• Bake 10 to 15 minutes or until golden brown.
• Take out the oven and ENJOY!

PITTSBURGH HAM BARBECUE SANDWICHES

Steps:

• Run the ham under hot water in a colander for about 30 seconds to get some of the salt out of the ham, but not too long.
• In saucepan, mix all ingredients, making sure the ham is well coated.
• Cook for about 20 minutes.
• Serve on hamburger buns that have been buttered and toasted.

PRIMANTI'S SANDWICH FROM PITTSBURGH RECIPE BY TASTY

Steps:

• Slice the Italian loaf, cutting slices about an inch (2 cm) in thickness. (Make sure the bread is room temperature for the best taste!)
• Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes.
• Flip the capicola over and add the provolone cheese. Cook until the cheese melts.
• Place the capicola and cheese on one slice of bread.
• Top with fries, coleslaw, tomato slices, and top with the other slice of bread.
• Enjoy!

PITTSBURGH SANDWICH

Steps:

• 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.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• 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.
• Preheat oven to 225 degrees F (110 degrees C).
• 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.
• To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

PITTSBURGH SANDWICH RECIPE

Steps:

• First, we start by frying a few potatoes cut in an elongated shape, but not too thin. You can continue with the rest of the steps while you finish frying the potatoes to save time. The fries will be used at the end of the recipe, when assembling the Pittsburgh Sandwich.
• Let's prepare the rest of the ingredients for the moment of assembling the Pittsburgh sandwich. Cut the tomato into slices. Prepare the coleslaw.
• Once these ingredients are ready, we put on the sandwich bread, some slices of pastrami, on top of these we put the provolone cheese.Accompany with a handful of potato chips, and finish topping with coleslaw. Your Pittsburgh sandwich is now ready

PITTSBURGH HAM BARBECUE SANDWICH

Steps:

• Place the chopped ham, chili sauce, cola, celery, onion, dill pickle, and brown sugar into a slow cooker, and stir to mix.
• Set the cooker to high, and cook for 1 1/2 hours. You may set cooker to low and cook for 3 hours. Serve on buns.

PRIMANTI BROTHERS SANDWICH PITTSBURGH ORIGINAL!!!

Steps:

• Spread mayonnaise on bread.
• Layer your choice of the above ingredients.
• Serve on wax paper for authenticity.

PITTSBURGH-STYLE SAUSAGE SANDWICH WITH CHUNKY TOMATO AND BELL PEPPER SAUCE

Steps:

• To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
• Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
• When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
• To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.