2 large potatoes, peeled or unpeeled (your choice)
Salt, to taste
1 lb. sliced pastrami (turkey or chicken can be used as well)
6 slices provolone cheese
Extra virgin olive oil or other cooking oil, for the griddle
1 loaf Italian bread
1 tomato, sliced
Directions
Preheat a Blackstone griddle to medium-high heat.
Mix cabbage and 1/2 cup sugar together. Let sit for several minutes until the cabbage releases water.
In a pan, whisk together 1 teaspoon sugar, vinegar, salt, celery seed, mustard, and oil to make the dressing. Place the pan on the griddle top for a few minutes until the dressing is hot. Remove the dressing from the griddle and let it cool.
Drain excess water from the cabbage using a strainer.
Mix the cabbage with the dressing.
Refrigerate the coleslaw for several hours for the best flavor.
Preheat a Blackstone griddle to medium-high heat.
Place a cast iron skillet with peanut oil on the griddle top and heat it until the oil is about 325 degrees.
Clean the potatoes and slice them into fry shapes as desired. Dry the potatoes.
Carefully place the potato slices in the hot oil to blanch for a few minutes.
Remove the potato slices and place them on paper towels to drain the excess oil. Let them rest for about 10 minutes.
Heat the oil to around 375 degrees.
Carefully place the potatoes back in the oil for 3-4 minutes or until done. Remove them from the oil and place them on paper towels. Sprinkle them with salt.
Drizzle oil on the hot griddle top. Put down the sliced meat in 2 big stacks. Put the cheese slices on top of the meat.
Cut the Italian bread into slices that are about 1 inch thick.
Place the meat and cheese on the bread. Top it with fries, coleslaw, tomatoes, and the top piece of bread. Serve immediately.
