Empty My Fridge
Vienna & Polony Slab
Ingredients
- Bread1
- Butter · melted½ cups
- Pink sauce · plus extra when assembling1 cup
- Viennas · halved and fried4
- French polony · sliced and fried500 g
- Slap chips · fried & seasoned½ bag
- Cheddar cheese4 slices
- Atchar½ cups
- Tomato · sliced1
- Iceberg lettuce · shredded1 cup
- Method
Instructions
- Preheat the oven to 200°C on grill.
- Cut the loaf in half lengthways with a bread knife. Hollow out the inside of each half with a small serrated knife. Brush the butter generously over the inside and outside of the bread, then toast in the oven for 10–12 minutes, flipping halfway, until golden brown.
- Spread pink sauce on the inside of both toasted pieces. Layer the fried viennas, polony and chips on one half, then drizzle extra pink sauce over the chips.
- Add your chosen toppings, such as cheese, atchar, sliced tomato and shredded lettuce.
- Close with the other piece of bread. Press the top gently so the filling stays in place.
- Cut the slab into 3 equal pieces with a large serrated knife, without cutting through the paper, then wrap it securely in takeaway paper.
Summarized from Foodies of South Africa's video. Watch it for the details.
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