I love a good potato chip sandwich and when I was a kid my go to sandwich was a bologna sandwich w/ potato chips. The bologna had to be Oscar Mayer and the bread had to be soft Sunbeam bread- white, there wasn’t another other choice back then. The final touch was loads of crunchy salty potato chips. Then, and this is the more important step, with the heal of your hand and squished it. I would then make myself a icy cold glass of coffee milk. Take it over to the table and enjoy my gourmet lunch. It’s what I ate almost everyday during summer vacation.
Fast forward 30 years and I’m living in England. Instead of having a potato chip sandwich I’m having a crisp sarnie. What the what?!? My 10 year old self would laugh her head off- crisp sarnie! When I heard about the Seabrook crisp competition I knew I wanted to enter but with what sandwich? I couldn’t enter with my childhood favorite- bologna is thin on the ground around here. I finally decided that I’d combine my past and my future. I’m a New England girl and fish and chips was part of my upbringing so it was decided- a fish sandwich with potato chips.
- Plaited roll
- Seabrook Salt and Vinegar crisps
- Burger sauce
Make sandwich. Eat.
Next time I’ll think ahead and use mushy peas. I think if I had some I’d have added some hot sauce to the mushy peas ( left out the burger sauce) to make a really yummy spread that would have packed a punch.
This is my entry into the National Crisp Sarnie Week competition with Seabrook crisps