La What Now?

Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and try out some of the recipes that major leaguers have shared with their fans over the years. Photos, recipes and comments included.

Sunday, April 2, 2017

Spicy Pittsburgh-Style Sandwich by Katrina Jorgensen - from "Ballpark Eats" (2016)


2 cups frozen french fries
1 French bread loaf
1 lb. sliced hot capicola ham
8 slices provolone cheese
8 leaves lettuce
4 tbsp. mayonnaise, divided

Place french fries on a parchment-paper-lined baking sheet and bake according to package instructions.

Meanwhile, cut the French bread into 4 equal pieces, then slice horizontally.

Place the meat in a large skillet over medium-high heat. Turn the meat frequently to prevent sticking.

When the meat is slightly browned, divide it equally among the bottom halves of the four sandwiches.

Top with provolone cheese, 1/2 cup of french fries, and 2 lettuce leaves.

Spread 1 tablespoon of mayonnaise on each of the top halves and place on top of the sandwiches. Serve immediately.

This is one of the more distinctly regional recipes in Ballpark Eats. Fries-in-a-sammich is very much a Pittsburgh thing and you can order a sandwich just like this one at beautiful PNC Park.

On the day I made this recipe, I couldn't find any hot capicola and didn't feel like searching in multiple markets. Instead I bought some mild capicola and hot Genoa salami. They went well together and I'd almost prefer that combination when I make this recipe again.

I wonder about the fries. Are they meant to be filler, like the middle bread in a Big Mac? They didn't really add any extra wow to the sandwich, other than reminding me that "yep, this is how they do it in good old Pittsburgh".

Whatever the origins of fries-in-a-sammich are, it helps make for a very filling dish. So many carbs. Go Bucs!

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