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Pittsburg Sandwich by Lunch P serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Gonna give this a try with roasted instead of fried potatoes as is the original recipe.

Ingredients:

8 Slices

Thick Italian Bread

1 Pound

Pastrami

4 Slices

Provolone Cheese

8 Slices

Tomato

Directions:

Preheat oven to 225 degrees F (110 degrees C).
Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
To assemble, top the melted cheese of each sandwich with Roasted Potatoes, cole slaw, 2 tomato slices, and the top pieces of bread.
Footnotes

Original Cook's Note
I make them one sandwich at a time because I only cook for myself...I place the bread on the baking sheet as well, so it is partially toasted. Also, onions are optional.

Categories:

Meats