Made Primanti’s (capocollo and provolone) sandwiches for dinner. So happy they turned out well! I used this recipe, but made a few changes: 1) Completely eliminated the 1/4 cup vegetable oil mentioned for the coleslaw part… not necessary at all. 2) After adding the cider vinegar and black pepper I tossed it a few times, maybe every 15-20 minutes or so for an hour or a little more so that all the slaw had a chance to sit in the vinegar. If you try it and it tastes too “raw” it probably has to soak in the vinegar longer. 3) Added another spoon of sugar to the slaw after tasting it. 4) I pan-fried the fries (didn’t salt them) in about 1/8” of oil in batches on a non-stick skillet. This took some time… 5) Put the capocollo and provolone on a baking sheet in the oven on the lowest heat setting while cooking the last batch of fries/skipped the skillet warming step (and thus also cutting out the butter)… kind of silly I think when the recipe says to also put them in the oven to melt the cheese.
So good!!! My husband said it tasted exactly like Primanti’s.