Ingredients
4
4 servings
- •3 cups shredded cabbage
- •2 tablespoons vegetable oil
- •2 tablespoons apple cider vinegar
- •2 tablespoons white sugar
- •1 teaspoon adobo seasoning (such as Goya®)
- •1 teaspoon ground black pepper
- •4 cups vegetable oil for frying
- •3 whole russet potatoes
- •8 thick slices Italian bread
- •1 pound sliced pastrami (divided)
- •4 slices provolone cheese
- •8 slices tomato
Instructions
- Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed.
- Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries.
- Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate.
- Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet.
- Toast bread in the preheated oven until light brown, 3 to 5 minutes.
- Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.
- Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.
Nutritional Facts
Per 4 servings
- Calories: 892
- Carbohydrate: 80g
- Fat: 45g
- Fiber: 7g
- Protein: 43g
- Sugar: 11g
Related Recipes
Chopped Cheese Sandwich
Copycat Burger and Fries
Corned Beef and Coleslaw Sandwiches
Philly Steak Sandwich
Primanti-Style Sandwiches
Hasselback Cheesesteak Sandwiches
Primanti’s Sandwich From Pittsburgh
Stewed Burgers
Hot Pat
Spicy Chopped Cheese Sandwich
Heart-Shaped Scalloped Potato–Crust Pizza
