Mix all the sauce ingredients together in a bowl and set aside.To prepare that cold meat and chips, prepare a large baking tray by placing sheets of paper towel on the bottom. This will assist in draining excess oil when transferring the hot chips from the oil. Also line a plate with paper towel. This will assist in draining excess oil when transferring the cold meats from the hot oil.Heat the oil in a large saucepan on high heat.In the meantime, drain the potato chips and pat them dry with a kitchen towel.Once the oil is hot, drop the raw potato chips into the oil and deep-fry for 15–20 minutes or until the chips are golden and tender.Remove the fried chips with a slotted spoon and transfer to the paper towel-lined baking tray.Drop the polony slices or viennas into the oil for literally just a minute and remove, then set aside on the paper towel-lined plate.Once most of the excess oil has been drained, transfer the chips into a large mixing bowl.Pour the sauce over the chips and toss until the chips are well-coated.To assemble the Gatsby, place the baguette on a cutting board while you assemble the sandwich.Generously cover the bottom half of the bread with chips, spreading them out to cover the entire surface of the bread.Liberally place the fried polony or viennas on top of the chips. You can, at this stage, also add additional sauce of your choosing.Add the last layer of chips, then lettuce leaves and slices of tomato. Slice into six portions and serve.Extracted from Modern Cape Malay Cooking by Cariema Isaacs. Penguin Random House PHOTOGRAPHER: Turhaan Samodien. R350Find more South African recipes here.