Cape Town Polony Full Gatsby Sandwich

A Polony Full Gatsby is the ultimate Cape Town street-food classic: a massive soft Portuguese roll stuffed with pan-fried polony slices, golden fried chips, and crisp salad, all bound together with a tangy mayo-chilli sauce. Traditionally cut into quarters and shared among friends or family, it is the kind of hearty, hand-held feast you eat straight from the paper wrapping.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 35 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 5 gSugar
• 26 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the sandwich

• 1 large soft Portuguese bread roll (about 40 cm long, 350 g)
• 400 g polony (South African-style luncheon sausage), sliced 1 cm thick
• 80 g mature cheddar or Gouda cheese, sliced (optional)
• 1 cup shredded iceberg lettuce
• 2 medium tomatoes, sliced
• 1 small red onion, thinly sliced
• 6 gherkin slices
• 2 tbsp butter, softened

For the Gatsby sauce

• 1/2 cup mayonnaise
• 3 tbsp tomato sauce (ketchup)
• 1 tbsp peri-peri or hot chilli sauce
• 1 tsp yellow mustard
• 1/2 tsp Worcestershire sauce
• Salt and freshly ground black pepper to taste

For the chips

• 4 large floury potatoes (about 800 g), peeled and cut into thick chips
• Oil for deep-frying
• 1 tsp white vinegar (optional)
• Sea salt to taste

Directions

1. Prepare the chips first: pat the cut potatoes dry, then deep-fry in 175 °C oil for 6 minutes until pale and soft. Drain, cool slightly, then re-fry at 190 °C for 2-3 minutes until golden and crisp. Drain again and toss with vinegar (if using) and sea salt.
2. Pan-fry the polony slices in a dry heavy skillet over medium-high heat for about 2 minutes per side, until the edges turn deeply golden and crisp. Set aside; keep warm.
3. Halve the Portuguese roll lengthwise, leaving one long side hinged as a hinge so it opens like a book. Lightly scoop out a little of the soft inner crumb to make room for the fillings, then butter both cut faces.
4. Whisk together the mayonnaise, tomato sauce, peri-peri sauce, mustard, and Worcestershire sauce in a small bowl; season with salt and pepper.
5. Spread a generous layer of sauce on the bottom half of the roll, then layer in the lettuce, tomato slices, red onion, and gherkins.
6. Pile the hot chips on top of the salad, then stack the fried polony slices (and cheese, if using) so the residual heat just softens the cheese.
7. Close the sandwich firmly, pressing down with both hands to compact the fillings. Slice straight across into 4 equal quarters.
8. Wrap each quarter tightly in greaseproof paper, twist the ends, and serve immediately while the chips are still crackling hot.

Cook’s Notes

• Authentic Cape Town Gatsbys use a true Portuguese roll from a local padêl or Portuguese bakery — the bread must be soft and pillowy, not a crisp baguette, or it will crush the fillings when you press it down.
• If polony is unavailable, substitute thick-cut mortadella, German Fleischwurst, or a good-quality bologna loaf for a similar texture and flavour.
• Eat the Gatsby the moment it is assembled — any delay lets steam from the chips soften the bread. Wrapping in paper keeps it warm without going soggy for about 5 minutes.
• To make a 'Half Gatsby,' halve every filling quantity and use a 20 cm roll; to make a 'Quarter,' use a small submarine-style bun and serve as a snack.
• A squeeze of lemon over the polony just before layering lifts the rich, cured flavour beautifully and cuts through the mayonnaise.

More South Africa Recipes You’ll Love

Craving more flavors from South Africa? Try these traditional recipes:

• Grilled South African Lamb Chops with Chakalaka and Charred Corn
• Bunny Chow Durban Curry
• South African Pap and Chakalaka

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