Recipe courtesy of Steel City Sandwich

Steel Curtain Sandwiches

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 2 colossal sandwiches
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Italian Slaw:

French Fries (see Cook's Note):

Steel Curtain:


  1. For the Italian slaw: Cut the cabbage in half. Remove the core (the hard center that you don¿t want to eat) and slice the cabbage roughly 1/4-inch thick using a knife or mandoline. Put the cabbage in a large bowl. Add the sugar, celery seed and salt and toss until the cabbage starts to feel wet. Let sit 20 minutes, then place in a colander or strainer to remove excess water. Return the cabbage to the bowl and toss with the cider vinegar and olive oil.
  2. For the French fries: Using a mandoline or a fry cutter, slice the potatoes into 3/8-inch-thick fries. Heat the oil to 300 degrees F in a deep skillet or Dutch oven, and fry the potatoes for 2 minutes, working in batches. Drain and let cool for 15 minutes. When ready to assemble the sandwich, fry a second time at 350 degrees for 2 to 3 minutes for perfect fries.
  3. To assemble the Steel Curtain: Slice the Italian loaf into four 1-inch-thick slices. Crack the eggs onto a griddle; add the bacon to the eggs. Throw the cappicola, ham, pastrami and salami, divided into 3-ounce portions, on griddle. Flip the eggs so they're cooked through on both sides. Flip your meats so they are heated on both sides but not burning. Stack the meats into two piles, each with pastrami, salami, cappicola and ham. Add provolone cheese to each meat stack. Top each stack with a bacon-stuffed fried egg, and place your stacks of meat on the Italian bread. Top with a handful of fries and a handful of Italian slaw. Finish with a slice of tomato and another slice of bread. Cut in half and ENJOY!

Cook’s Note

Feel free to use a bag of frozen fries if you are making these at home, and go ahead and bake them if you don't have fryer.

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