Name: Gatsby Cape Town Sandwich Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 large portions
Cuisine: South African
Ingredients: 400 g rump steak, sliced thin across the grain; 250 g Vienna sausages, sliced into rounds; 200 g polony, sliced thin; 1 tsp steak spice (or coarse black pepper); 1 tsp fine salt; 1 tbsp sunflower oil, for frying; 4 large potatoes (about 800 g), peeled and cut into thick fries; 750 ml sunflower oil, for deep frying; 1 tsp fine salt; 1 tsp paprika (optional); 1 large soft French loaf (about 60 cm long); 1/4 cup mayonnaise; 1/4 cup tomato sauce (ketchup); 2 tbsp peri-peri sauce (medium heat); 1 large tomato, sliced; 1 small red onion, thinly sliced; 1 cup iceberg lettuce, shredded; 1/2 cup atchar (Mrs Ball's or similar)

A true Cape Town icon, the Gatsby is a massive soft French loaf stuffed with paper-wrapped chips, sliced steak, Vienna sausages, polony, and a slick of tangy atchar. Born in the township fish-and-chip shops, it is meant to be sliced into thick portions and shared around the table. Press the whole thing down after wrapping so the chips soften and drink up the meaty juices.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield4 large portions

Nutrition Facts

Per serving (estimated)

1120 kcalCalories
48 gFat
14 gSaturated Fat
118 gCarbs
6 gFiber
9 gSugar
52 gProtein
1980 mgSodium
1280 mgPotassium
160 mgCalcium
6.5 mgIron
28 mgVitamin C
85 mcgVitamin A

Ingredients

For the Meat Filling

400 g rump steak, sliced thin across the grain
250 g Vienna sausages, sliced into rounds
200 g polony, sliced thin
1 tsp steak spice (or coarse black pepper)
1 tsp fine salt
1 tbsp sunflower oil, for frying

For the Chips

4 large potatoes (about 800 g), peeled and cut into thick fries
750 ml sunflower oil, for deep frying
1 tsp fine salt
1 tsp paprika (optional)

For the Sandwich Assembly

1 large soft French loaf (about 60 cm long)
1/4 cup mayonnaise
1/4 cup tomato sauce (ketchup)
2 tbsp peri-peri sauce (medium heat)
1 large tomato, sliced
1 small red onion, thinly sliced
1 cup iceberg lettuce, shredded
1/2 cup atchar (Mrs Ball's or similar)

Directions

Prepare the chips first: soak the cut potatoes in cold water for 10 minutes, then drain and pat very dry. Heat the oil to 160°C and fry the chips for 5 minutes until soft but pale. Remove and drain on paper towels. Just before assembling, re-fry the chips in oil heated to 180°C for 3 to 4 minutes until golden and crisp, then season with salt and paprika.
Season the steak slices with steak spice and salt. Heat 1 tbsp oil in a hot pan or flat griddle over high heat and sear the steak for about 90 seconds per side until just cooked through. Transfer to a board to rest, then slice into strips.
In the same pan, lightly fry the polony slices and Vienna sausage rounds for about 1 minute until just warmed and lightly caramelized at the edges. Remove from the pan.
Slice the French loaf lengthwise along the top, leaving a hinge along the bottom. Gently pull the bread open and scoop out some of the soft inner crumb to make room for the fillings. Spread the mayonnaise, tomato sauce, and peri-peri sauce along both sides of the interior.
Layer the fillings inside the loaf in this order: lettuce, tomato slices, sliced steak, polony, Vienna sausages, red onion, and a generous spoonful of atchar down the length.
Pile the hot chips directly into the sandwich, pressing them down firmly so the loaf begins to grip. Close the lid and press the whole sandwich firmly with the palms of your hands for about 30 seconds to compress the layers.
Wrap the filled loaf tightly in two layers of greaseproof paper (or foil), then slide it into a brown paper bag. Let it rest for 5 to 10 minutes so the chips soften slightly and absorb the meat juices.
Unwrap, place on a board, and slice into 4 thick portions with a serrated bread knife. Serve immediately with extra atchar, peri-peri sauce, and paper napkins on the side.

Cook’s Notes

Use a soft, fresh Portuguese-style roll if you can find it – it is the most authentic base and will compress without cracking.
The double-fry is essential: the first fry cooks the potato through, the second gives the crisp shell that softens into the perfect Gatsby texture after a few minutes in the wrap.
Do not skip the resting time in the paper bag. The steam and press is what turns a pile of chips into that signature soft-yet-structured filling.
A fried egg slipped into the layers is a common addition at chip shops and turns this into an even more indulgent meal.
Eat the Gatsby within 30 minutes of assembly – the bread will turn soggy if left too long.