Sizzling Through The Season- Week 1 Pittsburgh

Welcome to my first ever episode of Sizzling Through The Season! Here I will be creating tailgating food from the hometown of the opponent’s teams the Giants will be playing for that week.

This week the Giants will be hosting the Pittsburgh Steelers. I have decided to pay homage to the most famous sandwich in Pittsburgh, The Primanti Brother’s Sandwich. How this sandwich became popular is back when it originated, this spot was popular with truck drivers. Since they had limited time to eat, they would have all their sides in the sandwich. And that’s how the Primanti Brother’s classic sandwich was born.

Posted below are the recipes for building this sandwich.

Be sure to check out my video and let me know your feedback.

Stay tuned for next week, as the Giants head to Chicago and we will be diving into Chicago Style Deep Dish Pizza.



1/4lb of Capocollo- sliced thin (Suggest Boar’s Head) or any deli meat of your choice

1/4lb of Provolone- sliced thin (Suggest BelGioioso)

Over Fried French Fries (see recipe below)

Vinegar Coleslaw (see recipe below)

Sliced Tomatoes

Fresh Italian Bread- cut into 1/2 in slices


  1. Spray a griddle pan (or frying pan) with olive oil spray. Next added the capocollo (or whatever deli meat your choice) and let it heat up.
  2. Once heated, flip over and add the provolone cheese.
  3. Cover the cheese by tenting with foil or cover with a pan cover.
  4. Once the cheese has melted, time to assembly the sandwich.
  5. Add the meat and cheese to the sliced Italian bread and then top it off with the fries, coleslaw and a few slices of tomato.
  6. Serve and enjoy a little piece of Pittsburgh.

Oven Fried French Fries


3 Russet baking potatoes (If you want to make a big batch make 6 potatoes)

1–2 tablespoons of Bacon Fat (Extra virgin olive oil is just fine)

Sea salt, to taste

Black pepper, freshly ground to taste

¼ cup of Parmigiano Reggiano cheese (Pecorino Romano is just fine)


  1. Adjust your oven racks, positioning them in the best way to cook two trays of potatoes at once. Preheat your oven to 425 degrees.
  2. Rinse Russet potatoes, if you don’t like the skin, peel it. We used a mandolin to make the fries, but if you don’t have one, cut the potatoes into long thin strips, about 1/4-inch thick. As you’re slicing away, place the cut potatoes into a large deep bowl filled with cold water. Make sure the potatoes are completely submerged. Allow the potatoes to soak for 20-30 minutes, changing the water half way through the soaking time.
  3. Drain off the water and place the potatoes in a colander. Rinse, rinse, rinse away the starch! Thoroughly dry off the potatoes so there’s no sign of water on any slice. This step is very important to achieve the crispiest of fries.
  4. Place the dried-off potatoes in a clean bowl. Add in the oil. Sprinkle the potatoes with salt, pepper and grated cheese. Toss the potatoes to evenly coat the whole batch in the oil and seasonings.
  5. Line two cookie sheets with silicone match or parchment paper (this will help the fries crisp too). Arrange the oven fries in a single layer on each baking sheet, making sure there is room between each of the oven fries and no two fries are touching. Overlapping potatoes will not become crispy.
  6. Place the trays in the oven and bake for about 45 minutes, flipping the fries at least 2-3 times during the baking process. Your oven baked French fries are done once they become golden and crispy and do not bend when lifted.
  7. If desired, sprinkle additional seasonings on your oven baked fries. Serve immediately. Enjoy! Serving size varies.



1 Bag of Shredded Coleslaw Mix

1 tablespoon of Powder Mustard (if you don’t have, substitute with regular mustard

1-2 tablespoons of honey (if you don’t have, substitute with sugar) adjust to desired sweetness

¼ cup of Extra Virgin Olive Oil

2 tablespoon of Apple Cider Vinegar (if you don’t have, substitute with white or red vinegar)

Salt and Pepper to taste


  1. In a small bowl whisk together mustard, honey, olive oil, apple cider vinegar, salt and pepper; set aside. This step may be done an hour ahead or even a day ahead. In a salad or another bowl add coleslaw mix.
  2. Pour dressing on the cabbage mixture and mix together, start with a small amount at a time until combined.
  3. Serve and Enjoy! Serving size varies.

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