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The Sandwich 100 · make it at home

The Cape Town Gatsby (to share)

40 min · One footlong, 4 people

A footlong roll stuffed with hot chips, masala steak, lettuce, tomato and piri-piri or 'slap chip' sauces, cut into four and shared. Born in Athlone, Cape Town, in 1976; built for a crowd.

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The real one

You need

• 1 long, soft Portuguese-style or sub roll, about 30 cm (12 in)
• 500 g (1 lb) frozen or fresh-cut fries
• 400 g (14 oz) beef steak (rump or sirloin), cut in thin strips
• For the masala: 1 tbsp oil, 1 onion, sliced, 2 cloves garlic, 1 tsp grated ginger, 1 1/2 tsp curry powder or masala, 1/2 tsp chili powder, 1/2 tsp turmeric, 1 tbsp tomato paste, salt
• Shredded iceberg lettuce, 2 tomatoes, sliced
• Sauces: 3 tbsp piri-piri or hot sauce, 3 tbsp tomato sauce (ketchup), 2 tbsp mayonnaise, a splash of vinegar for the chips

How to make it

1. Fry the chips (20 min): Cook the fries until crisp and golden (deep-fried, or oven, as you like). Salt them and splash with vinegar while hot.
2. Cook the masala steak (10 min): Heat the oil and cook the onion until soft, 4 minutes. Add the garlic, ginger and spices for 1 minute, then the tomato paste and a splash of water. Turn the heat to high, add the steak and stir-fry until just cooked and coated, 3 to 4 minutes. Season.
3. Warm the roll (3 min): Split the roll lengthwise (not quite through) and warm it 3 minutes in the oven.
4. Stuff (3 min): Line the roll with lettuce and tomato, pack in the hot chips, then the masala steak. Drizzle the sauces over generously.
5. Cut and share: Wrap tightly in paper, press, and cut through the paper into 4 pieces. Eat with your hands.

Tips

• Polony (bologna), chicken or calamari Gatsbys are all local favorites; swap the filling freely.
• Chips go in hot; that's what melts the sauces together.

Chef Amazing's own home version, in our words; not any shop's recipe.