RECENT POSTS
AIRBORNE GOURMET
Recipes by Chef Alan Dover
Crisp Sandwiches
- Two slices soft white sandwich bread (do not use hard-crusted bread, or breads like ciabatta, baguettes, etc.)
- Very soft Irish butter (such as Kerrygold)
- Cheese and onion potato chips, as needed (see Chef's Notes)
Spread each slice of bread on one side with the butter. Do not press down on the bread. Sprinkle one slice of the bread with the chips. Top with the other slice of bread, buttered side down. Slice on the diagonal (if desired) and serve immediately with side of choice (pickles, pea and carrot salad, pickled beets, pickled eggs, etc.).
Chef's Notes: Potato chips are referred to as crisps in the British Isles. If slicing on the diagonal, do not press down on the bread - let the weight of a serrated knife do the work. Alternatively, cut straight down in one motion using a Chef's knife. If you can't find cheese and onion chips, use your chip of choice (salt and vinegar are the next most popular).
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