I bet we all love crispy things, so what can be better than to join in the celebration of National Crisp Sandwich Week and indulge ourselves with some great tasting Crisp Sarnies.
I like a variety of textures in my food and as much as I really enjoy a crispy taste, sometimes too much “crispy” is just too much, so my recipe idea gives the perfect balance between crisp and soft.
To make my Crispy Sarnie you will need the following ingredients:
- 1 crusty white roll
- 4 slices of good quality ham
- 2 thick slices of a ripe tomato
- 1 pack of Seabrook Crisps
- Few leaves of fresh chopped basil
- Salt and pepper to taste
Now let’s talk how to put it all together.
First things first – wash your tomato and basil and dry with kitchen roll ready for chopping.
Cut your roll almost in half – ideally you want to cut it about 2/5 from the bottom. The idea is to have a bit bigger “hat” part.
Now, the magic bit – pull out most of the roll from the “hat” part creating a lovely hiding spot for your crisps.
Butter the bottom part.
Add two slices of ham.
Add 2 thick slices of tomato.
Add salt and pepper, to taste.
Add the rough chopped basil.
Now add the remaining two slices of ham. The idea is to cover the moist tomato with something which will prevent the crisps from going soggy if it is not to be eaten immediately. If it is to be eaten immediately this will most likely not happen, but I know from experience that sometimes is it not so easy to get everyone to the table instantly – I hear “Ok, I am coming” and five minutes later the food still sits there unattended. So… to avoid soggy crisps you have to protect them!
Finally add as many large pieces of crisps as you can fit or want on top of you masterpiece.
Now add all those small, broken crisps from the bottom of the packet to the “hat” opening you made earlier.
With a swift and deft movement put the two halves together and enjoy!
As a point of interest, just in case you are wondering why the tomatoes have to be thick sliced, I will explain… They will perfectly balance out the crustiness of the roll and the crispy crisps, creating a truly tasty sandwich.
What’s your favourite combination for a Crisp Sarnie or are you purist and only put crisps in?
* This recipe is my entry into the National Crisp Sarnie Week competition with Seabrook crisps.