A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
1 tbsp. canola oil 6 slices bologna 1 8″ crusty Italian roll, toasted 2 cups cooked thick-cut french fries ⅓ cup ketchup Piri-piri sauce, to taste ½ cup shredded iceberg lettuce
Heat oil in a 10″ skillet over medium-high heat and add bologna; cook, turning once, until browned, 1–2 minutes. Split roll and top bottom half with bologna. Cover with fries, ketchup, and piri-piri. Add lettuce; cover with top half of roll.