Cleveland Polish Boy Sandwich
A grilled kielbasa sausage stuffed into a bun, topped with french fries, coleslaw, and barbecue sauce — a stacked, messy sandwich born on Cleveland's East Side.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 720 kcal
Equipment
- •Griddle or grill pan
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 42
- carbs
- 58
- protein
- 26
- calories
- 720
Instructions
- 1
Heat the oil to 325°F. Fry the potato fries for 4 minutes, then drain and let them rest.
- 2
Raise the oil temperature to 375°F. Fry the potatoes again until golden and crisp, then salt immediately.
- 3
Grill the kielbasa over medium heat for about 10 minutes. Turn it until browned and heated through.
- 4
Split the hoagie rolls open. Toast them lightly on the griddle.
- 5
Place a grilled sausage inside each roll.
- 6
Pile a generous handful of hot fries directly on top of the sausage.
- 7
Top with coleslaw. Drizzle generously with barbecue sauce.
- 8
Serve immediately while the fries are still hot.
Chef's tips
Cook the kielbasa slowly so the skin gets crisp. Make sure the fries are hot and crisp so they do not get soggy under the sauce.
Storage
Best eaten fresh; components can be refrigerated separately up to 2 days.
Reheating
Reheat kielbasa on a griddle and fries in a hot oven, then reassemble.
Common mistakes to avoid
- •Using cold or soggy fries, which ruins the crunchy texture.
- •Pouring on too much sauce before adding the slaw, making the sandwich fall apart.
Serving suggestions
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