A Crisp Sarnie

With added crunch

I used to munch on crisp sandwiches when I was a young mosher, and for some reason I started hankering after one last night. The result is in the photo above. Admittedly it looks a little plain thanks to the bright light I held it under for the picture, but rest assured it was fine.
But be warned! There are few rules to making these things. Granted these rules are not solid gold and you may ignore them, but don't come running to me if you end up with an unholy mess.

1. Medium bread is best.
2. Use butter not margarine and don't spread it too thick. And try to resist buttering both sides of bread.
3. Keep the cap on the ketchup, you'll only end up with an overload of clashing flavours. Trust me, ive tried it.
4. If using cheese as filler, GRATE IT!
5. Never crush the crisps so much that they resemble cigarette ash. Ruins it totally.

I used thin turkey slices in my sarnie with salt & vinegar crisps. A light spreading of butter, a few slices of meat before adding the crisps. Close the sandwich, press it down lightly so the crisps break but dont get mangled and voila! Serve and enjoy!