Vegan Primanti Style Sandwich

Vegan Primanti Style Sandwich

We moved to the suburbs of Pittsburgh, PA in July of 2012.  When we were researching places to live, we visited different parts of Pittsburgh.  On one of our adventures, we stayed at a hotel right next to a Primanti Brother’s Restaurant.  We had heard about Primanti on one of the Food TV shows on the Food Network, so we indulged in our tourist label and hit up Primanti for one of their “almost famous” sandwiches.  Italian bread, cheese, meat, slaw, tomatoes, and french fries!  The sandwiches were huge and delicious.  Fast forward to our adoption of a plant-based lifestyle.  We inquired whether the sandwiches could be made vegan and unfortunately, they could not be at this time.  So we headed into the VegInspired Kitchen to create a Vegan Primanti Bros Style Sandwich!

Burger and Fries Sandwich


Vegan Primanti Style Burger and Fries Sandwich

Vegan Primanti Style Burger and Fries Sandwich

It should come at no surprise to you that we are very fond of Field Roast products. So naturally, when we wanted a burger to top our sandwich, we grabbed their field roast hand formed grain burgers. They never disappoint!


  • Italian Bread, we fancy the "Take and Bake" Italian bread from Whole Foods
  • Field Roast Hand Patties Burgers
  • Field Roast Chao Cheese, we used Tomato Cayenne and Chao Original
  • Green Cabbage
  • Seasoned rice vinegar
  • Red wine vinegar
  • onion, thinly sliced
  • 2 Russet Potatoes, shredded


  1. Shred or slice thin enough cabbage for the amount of sandwiches you are making (we used 1/4 of a large cabbage for four sandwiches, and it was perfect)
  2. Mix shredded cabbage with plenty of kosher salt (2 tsp worked well for 1/4 cabbage), place colander over a bowl to catch the liquid, and let sit an hour - the cabbage will be slightly wilted, perfect for a coleslaw
  3. Rinse the cabbage well, getting rid of the excess salt; mix shredded cabbage with enough seasoned rice vinegar to coat the cabbage, adding apple cider vinegar, salt, and pepper to taste.
  4. Meanwhile, rinse briefly and wring the shredded potatoes out in a kitchen towel to remove excess water - as much as possible; salt and pepper to taste
  5. Bake potatoes on a parchment lined baking sheet for 20-30 minutes in a preheated 450 F oven.
  6. Cook the burgers in a tsp of oil in a preheated (medium to medium-high) hot skillet (we use cast iron) - we have found that getting a good crust on these Field Roast burgers is a good thing
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g



Italian bread



hash browns

cabbage slaw


top with another piece of Italian bread

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This sandwich was a treat and very close to its inspiration.  We hope you enjoy this quick and easy dinner idea with close ties to home for the VegInspired Crew.  Be sure to add your comments below and share this with your sandwich-loving friends.

Anything you can eat, we can eat VegInspired!