American · Lunch
Cleveland Polish Boy
A Cleveland diner staple built from a griddled kielbasa sausage stuffed into a hoagie roll, topped with crisp french fries, a tangle of vinegary coleslaw, and a stripe of tangy barbecue or hot sauce. The fries and slaw ride inside the sandwich rather than beside it.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
832Calories
27.8gProtein
49.3gFat
75.2gCarbs
21.8gSugar
5.9gFiber
2236mgSodium
113mgChol
15.1gSat Fat
720mgPotassium
115mgCalcium
4.1mgIron
1.4mcgVitamin B12
16mgVitamin C
gluten-free-adaptable
high-fiber
rich-umami
cheat-day
thirty-min-meals
all-time-classics
Instructions
1
Prep
Shred the cabbage and carrot. Split the kielbasa lengthwise without cutting through. Toss with mayonnaise, vinegar, sugar, and salt.
2
Fry
Deep-fry the frozen french fries in oil at 350°F for 4 to 5 minutes until golden and crisp.
3
Sear
Griddle the kielbasa cut-side down in vegetable oil over medium heat for 5 to 6 minutes until deeply browned.
4
Plate
Set the seared kielbasa in the toasted roll, pile the hot fries on top, spoon coleslaw over fries, drizzle sauces, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz420g kielbasa sausage, split lengthwise
- 22 hoagie roll (about 2.5 oz/70g)
- 5 oz140g frozen crinkle-cut french fries, deep-fried
- 2/3 cup100g cabbage and carrot
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp apple cider vinegar
- 1 tsp1 tsp sugar
- 4 tbsp60g barbecue sauce
- 2 tsp2 tsp hot sauce
- 2 tsp2 tsp vegetable oil, for the griddle
- 2 pinch2 pinch salt
