Steel Curtain Sandwiches

Name: Steel Curtain Sandwiches
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 colossal sandwiches
Ingredients: 1 head cabbage; 1 cup sugar; 1 tablespoon celery seed; Pinch salt; 1/2 cup apple cider vinegar; 1/2 cup olive oil; 4 large potatoes; Vegetable oil, for deep-frying; 1 loaf Italian Bread; 2 large eggs; 4 strips bacon, chopped; 6 ounces sliced cappicola; 6 ounces sliced ham; 6 ounces sliced pastrami; 6 ounces sliced salami; 2 slices provolone; 1 tomato, sliced

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Level: Intermediate

Total: 1 hr 5 min
Active: 40 min

Yield: 2 colossal sandwiches

Level: Intermediate

Total: 1 hr 5 min
Active: 40 min

Yield: 2 colossal sandwiches

Ingredients

Italian Slaw:

1 head cabbage

1 cup sugar

1 tablespoon celery seed

Pinch salt

1/2 cup apple cider vinegar

1/2 cup olive oil

French Fries (see Cook's Note):

4 large potatoes

Vegetable oil, for deep-frying

Steel Curtain:

1 loaf Italian Bread

2 large eggs

4 strips bacon, chopped

6 ounces sliced cappicola

6 ounces sliced ham

6 ounces sliced pastrami

6 ounces sliced salami

2 slices provolone

1 tomato, sliced

Directions

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.
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.
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!