Ingredients
- 3 cups very finely shredded Savoy cabbage
- 1 tablespoon cider vinegar
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon celery seed, crushed
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon sugar
- 2 small russet potatoes
- Vegetable oil, for frying
- 4 ounces capicola, sliced
- 4 ounces provolone, sliced
- 4 thick slices Italian bread (ideally, about 6 by 4 inches, not too crusty)
- 1 ripe tomato, sliced
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