Summary of "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

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.
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.
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.

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).
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.