I can remember when my Mam was pregnant with my little brother she would eat pickled onion flavour crisp sandwiches with salad cream. At the time I thought it was disgusting, with that combination l I still do. There is however, something about putting crisps into a sandwich that just gives it and extra something.
To help celebrate National Crisp Week I have been thinking about which crisps work well with different sandwich fillings. Ready salted go with almost any filling making them very versatile. Whereas big flavour crisps like beef and onion need to be placed in the right sandwich, if not on their own so not to overpower the filling.
The classic fish finger sandwich usually works well with a bit of seasoning and maybe a little sauce, but why not forget the seasoning and add some yummy salt & vinegar Seabrook crisps.
Let me share my ultimate Seabrook crisp sandwich…
- 4x Fish fingers
- 1x Sandwich thin
- 1x Seabrook salt & vinegar crisps
- Prepare your fish fingers in the oven/grill (depending on preference)
- Open your sandwich thin and add your fish fingers to one side
- Add a layer of mayonnaise
- Place a layer or two Seabrook salt & vinegar crisps (the more you add the better the crunch)
- Add the top of your sandwich thin and enjoy
- Why not experiment with different flavours, I'm thinking prawn cocktail might work well.
Disclosure: This recipe is an entry into the National Crisp Sarnie Week competition with Seabrook crisps