Ingredients
4
4 servings
- •½ cup mayonnaise
- •2 tablespoons milk
- •1 tablespoon white vinegar
- •½ teaspoon white sugar
- •6 cups shredded cabbage
- •3 cups olive oil
- •4 potatoes, sliced 1/4 inch thick
- •¼ pound thinly sliced capicola
- •4 (1 ounce) slices mozzarella cheese
- •4 (1 ounce) slices provolone cheese
- •4 (1 ounce) slices Swiss cheese
- •8 thick slices Italian bread
- •4 thin slices onion (Optional)
- •4 thin slices tomato (Optional)
Instructions
- Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
- Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
- Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
- Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.
Nutritional Facts
Per 4 servings
- Calories: 1116
- Carbohydrate: 77g
- Fat: 74g
- Fiber: 9g
- Protein: 39g
- Sugar: 8g
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