Saturday, February 5, 2011


SuperBowl XLV Cookie recipe - click Here

1/2 Cabbage head, thinly sliced (about 6 cups)
1/2 cup sugar
1 to 2 tsps. kosher salt
1/4 tsp. celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
Freshly ground pepper

For the slaw:
Combine the cabbage, sugar, salt and celery seed.  Place in a colander set over a medium bowl.  Let stand at least an hour up to 4 hours.

The cabbage will be wilted (at least 4 cups).  Discard the draining liquid; rinse and dry the bowl, then transfer the wilted cabbage to the bowl.  Add the oil and vinegar and toss to coat.  Season with salt to taste.  Cover and refrigerate until ready to serve.

For the french fries:
The recipe asked to make homemade French Fries.......are you kidding me?  I just went to Five Guys and bought two orders of french fries.  Might be more expensive but oh so worth the time saver.  Set the fries aside.
For the meat and cheese:
3 tbsps. butter
2 lbs. spicy, thinly sliced capicola ham
1 pkg. Provolone cheese, sliced
4 vine ripened tomatoes (I accidentally left these out! oooops!)
16 large slices of soft Italian bread (18 oz.)

Melt butter in heavy skillet over medium heat.  Have ready a large baking sheet.  Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through.  Transfer the slices to the baking sheet.  Top each with a slice of provolone cheese and a couple of french fries.

Place in oven just until the cheese has melted.

In the meantime, split open the bread slices, place them face down on the same skillet and toast over medium heat.

Remove ham and cheese from oven.  Fill bread with a ham, cheese and fr. fries.  Cut sandwich in half, serve with slaw and tomatoes (which I had forgotten about).
and this folks, is my first try at Primanti Bros. Sandwiches (top right).  In the next few days, I will post the others.

This recipe was shared at:

Miz Helen’s Country Cottage

1 comment:

  1. Hope you are having a great week end and thanks for sharing with Full Plate Thursday.
    See you soon!
    Miz Helen


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