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!
