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Gatsby Sandwich
A legendary Cape Town street food, the Gatsby is a foot-long roll generously stuffed with crispy chips (fries), your choice of protein, and fresh toppings, all drenched in a spicy peri-peri sauce. It's a hearty, shareable meal perfect for satisfying serious hunger.
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- 1 Foot-long white bread roll (or similar large baguette)(A soft, long roll that can be easily opened and filled.)
- 4-5 medium Potatoes, for chips (fries)(Approx. 500-600g. Russet or Maris Piper potatoes work well for frying.)
- As needed Vegetable oil, for frying(Sufficient to fill your frying pan or deep fryer by at least 2-3 inches.)
- 300g Polony or thinly sliced steak/chicken(Polony is a processed sausage common in South Africa. For steak, choose a tender cut like sirloin or rump, sliced thinly against the grain. For chicken, use boneless, skinless thighs or breasts.)
- To taste Peri-peri sauce(Adjust to your spice preference. You can use store-bought or homemade.)
- 1 handful Lettuce leaves(Shredded or torn into bite-sized pieces.)
- 1 medium Tomato(Thinly sliced.)
- 1/2 small Onion (optional)(Thinly sliced, can be fried with the meat or served raw.)
- To taste Salt
- To taste Black pepper
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- 1
Prepare the chips: Peel the potatoes and cut them into thick-cut fries (about 1cm thick). Rinse them under cold water to remove excess starch, then pat them thoroughly dry with paper towels. This is crucial for crispy fries.
â±ïž 10 minutes - 2
Heat the oil in a deep fryer or a heavy-bottomed pot to 180°C (350°F). Carefully add the dried potato fries in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes until they are pale and slightly softened but not yet golden. Remove with a slotted spoon and drain on paper towels. Let them cool slightly.
â±ïž 10-12 minutes - 3
Prepare the protein: If using polony, slice it into thick pieces. If using steak or chicken, season it with salt and pepper. Heat a little oil in a frying pan over medium-high heat. Cook the steak for 2-3 minutes per side until browned and cooked to your liking, or cook the chicken until golden brown and cooked through. If using onions, you can fry them alongside the meat until softened and slightly caramelized.
â±ïž 8-10 minutes - 4
Double-fry the chips: Reheat the oil to 190°C (375°F). Fry the par-cooked chips again for another 2-4 minutes until they are golden brown and crispy. Remove and drain on paper towels, seasoning immediately with salt.
â±ïž 5-7 minutes - 5
Assemble the Gatsby: Slice the long bread roll horizontally, leaving one side attached like a hinge if possible, or cut all the way through. Gently scoop out some of the soft bread from the inside to create more space for the fillings, if desired. Layer the bottom half of the roll generously with the hot, crispy chips. Top the chips with the cooked polony, steak, or chicken. Add the sliced tomato and lettuce (and fried onions, if using).
â±ïž 5 minutes - 6
Drizzle generously with peri-peri sauce, adjusting the amount to your preferred level of heat. Close the sandwich with the top half of the roll. For easier eating, you can wrap the Gatsby tightly in foil or baking paper. Serve immediately and share!
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- âThe double-frying method is key to achieving perfectly crispy chips.
- âDon't skimp on the peri-peri sauce â it's essential for the authentic Gatsby flavour.
- âThis sandwich is designed to be a substantial, shareable meal. Cut it into portions for easier handling.
- âExperiment with different proteins like mince (ground beef) or even fish fingers for variations.
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- Steak Gatsby: Uses thinly sliced steak, often with onions and a savoury sauce.
- Chicken Gatsby: Uses shredded or sliced chicken, sometimes with a creamy sauce.
- Cheesey Gatsby: Adds cheese slices or grated cheese to any variation.
- Veggie Gatsby: Can be made with fried halloumi, vegetable patties, or extra fried vegetables.