Ingredients

• 0.5 cups mayonnaise
• 2 tablespoons milk
• 1 tablespoon white vinegar
• 0.5 teaspoons white sugar
• 6 cups shredded cabbage
• 3 cups olive oil
• 4 potatoes , sliced 1/4 inch thick
• 0.25 pounds thinly sliced capicola
• 4 , 1 ounce
• 4 , 1 ounce
• 4 , 1 ounce
• 8 thicks slices Italian bread
• 4 thins slices onion , Optional
• 4 thins slices tomato , Optional

Instructions

1. 1 Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
2. 2 Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
3. 3 Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
4. 4 Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

Nutrition per serving