Eats for Under $7: the Pitts-Burger at Primanti Brothers

There's no getting around it: When you eat a Primanti-style sandwich at Primanti Brothers, you feel like a glutton of the highest degree. The Pittsburgh-based sandwich company (whose only locations outside of PA are in South Florida) is famous for jamming everything that would normally be in a lunch platter between two slices of chewy Italian bread and daring you to eat it all in one sitting. If you're feeling up to the challenge, try their number-two best-selling item, the Pitts-Burger, which will run you $6.36 after tax. It's a well-done slab of ground beef covered in melted provolone cheese, then slapped on a fresh, inch-thick slice of Italian bread before being covered in thick-cut French fries and a heaping handful of coleslaw, topped with a slice of tomato and another slice of bread. It's amazing that the sandwich works on any level with all those competing ingredients, but it does. The coleslaw isn't drowned in mayonnaise; instead, it's made with an Italian dressing that seeps into the bread and French fries. The cheese binds the fries to the meat patty, and the bread soaks up every drop of liquid without becoming soggy thanks to the thickness. Just be warned: If you decide to take down a Pitts-Burger, plan on taking a nap shortly thereafter. This massive sandwich will leave even the most seasoned glutton feeling the sandman tugging at his eyelids.

Primanti Brothers has two locations in South Florida, one at 516 E. Oakland Park Blvd. in Oakland Park, the other at 901 N. Fort Lauderdale Beach Blvd. in Fort Lauderdale. Visit the website for a full menu and directions.

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Brett Gillin