Recipe: How to Make the Perfect Crisp Sandwich

Yep, I’ve gone completely mad. I’m writing a whole post on how to make a crisp sandwich. Officially insane.

Let me justify myself for a minute.

 photo Crisp Sandwich_zpsqlg5x3fo.jpgWay back in October I suddenly had a craving for a crisp sandwich (because carbs + carbs = happy Chloe). Yet every one I had was slightly disappointing. It genuinely took several attempts to make THE PERFECT crisp sandwich. And that is what I’m presenting to you here.

Soft, plastic-y white bread. Good flavoured, good quality crisps. A small amount of moisture. A bit of extra seasoning. A towel on your lap to catch the crumbs (there is no lady-like way to eat a crisp sandwich).

This is another study-day favourite, though one for where I’m either being really productive (and so don’t want to cook, or have left it too late and h-anger has set it). Or where I’m doing nothing and need to prevent myself baking up a storm. It’s filling, satisfying, a good combo of textures. It feels like a treat, yet takes (if you’re really slow) five minutes to make. Perfect.

 photo Crisp Sandwiches 4_zps9w8tlq4r.jpg photo Crisp Sandwiches 9_zpsqjn2rxyy.jpg(oh, the cake in the photos it’s my S’mores Brownie. So bad but so good!)

Ingredients

  • 2 slices of ‘plastic’ white bread. None of your fancy sourdough stuff. I favour Warburton’s Toastie here (no collaboration at all!)
  • 1 packet of crisps. Salt & Vinegar is my ultimate in a sandwich, though I do like the occasional Smoky Bacon. And it’s got to be Walkers. I’m a Leicester gal after all!
  • 1/2 teaspoon (if that – only a small amount) of mayonnaise (and mustard if using Smoky Bacon!)
  • Salt & Pepper

Empty half of your crisps into a bowl, and roughly crush. Spread one slide of bread very thinly with the mayo and mustard (if using). Don’t use butter. I find the crisp-butter combo too greasy. Top with the crushed crisps. Add a few whole crisps for good measure. Top with the second slice of bread (this will be dry – no spread!).

Serve with the rest of the crisps to add in as necessary, or crunch on separately. Devour. Crunch. Get a bit crumby. Enjoy.

 photo Crisp Sandwiches 7_zpsqnbcokdr.jpg photo Crisp Sandwiches 5_zpst54wadm5.jpgI find the Salt’n’Vinegar version works well with a cup of tea. And if you want to make that combination even better? Add a couple of grilled fish fingers. Seriously. Fish finger and salt’n’vinegar crisp sandwiches are my ultimate sandwich. Don’t knock it til you’ve tried it.

Are you a crisp sandwich fan?

Lifestyle: The Best Sandwich in Brighton

I promised you sandwich porn last week, and here it is in all it’s glory.

 photo 2014-12-13144609_zps4e42ec7d.jpgDalinsky’s make their own salt beef and pastrami, serving it in pretty huge sandwiches along with mustard, pickles, sauerkraut or any combination. I left off the sauerkraut as the stuff scares me. They also offer chicken soup (which smells fantastic) and a grilled sandwich which W devoured. I went for Team Pastrami (I can’t eat it from the supermarket now!), he was Team Salt Beef, and together we stood on the North Laines, freezing and making ‘foodie’ noises. Honestly one of the best sandwiches I’ve had.

 photo 2014-12-13144010_zps3366a8f2.jpgSandwiches are made to order, served on a bed of their salads. In December there was a dill potato salad, a more traditional (though not gloopy) slaw, and a colourful and tangy red cabbage mix. The red cabbage was stunning – I’d pay for the recipe! Everything was crunchy and fresh, the bread was amazing quality…and the couple themselves were completely adorable.

 photo 2014-12-13155214_zps0ba9b629.jpgIf you’re ever in Brighton, be sure to go and have a chat and a taste. It pays off so much to support local suppliers, and these guys lived round the corner from where their stall was, salting the beef and making the pastrami themselves. A trip may be made to Brighton in the not-too-distant future for another of these beauties!

What’s your favourite sandwich filling? I used to think you couldn’t beat plain old ham, but this changed all that!

Restaurant Review: Pork & Co, Canterbury

 photo Shop_zpscb5c96fc.jpgRight at the beginning of the year I remember reading a (Daily Mail, guilty pleasure!) piece about a pulled pork shop that had had to change its slogan due to avoid offending people of the nearby Cathedral. I must’ve been tired or hungry when reading it, as I was completely oblivious to the fact that this shop was in fact due to open in Canterbury. I’m actually pretty distraught as it opened close to exam season (no chance of getting into town then!) and this year, when I’m out on placement as of July and won’t be in Canterbury *sob* until September 2015. Or rather, I hadn’t planned to be, but I think visits to friends and a certain Pork Shop may now be on the agenda…

 photo Pork_zps672be255.jpg photo Cob_zpsb1499cd1.jpgPork & Co really one have one regular thing on their menu, and that’s their Pork Cobs (or Rolls, Buns etc, I’m from Leicestershire and they are cobs!). They are pretty pricey, but the £5 includes a meat stuffed, gravy soaked, apple butter spread cob, and a topping of your choice (I recommend black pudding). Don’t quote me, but I think a slab of crackling is also included, but this may count as your topping! They do occasionally offer another choice – Beef Brisket. At £6 for a Brisket Cob with slaw, its even pricey, but this is definitely my favourite. I also struggle to finish it, so it’s well worth those pennies! Both meats are tender, incredibly flavourful, and just wonderful.

 photo Sauces_zps78c18957.jpg photo Eggs_zps1aba3abc.jpgI highly recommend the hot sauces too! Espeically with the scotch eggs…

 photo Pies_zpsefdaa6dc.jpg
Also available are a variety of sausage rolls and pork pies. I have to say I am particularly taken with the sausage rolls, they are rich, meaty and the pastry doesn’t fall apart and get everywhere (I’m looking at you, Greggs!). The fennel flavour is subtle, but they are really delicious. I’m not sure I can think of an excuse to visit Canterbury soon, but I sure am trying!

 photo Crackling_zpsd615c901.jpgOf course, any Pork shop isn’t worth it’s crackling if they didn’t sell pork scratchings. Now I have two little secrets to tell you;

  1. I went into Pork & Co around an hour after my last exam, devoured a Brisket Cob, and bought five bags of pork scratchings. The guys in the shop laughed. It was pretty embarrassing. But…
  2. I don’t actually like pork scratchings!

Something about the texture just don’t get on with me, but my parents and boyfriend love them, so every time I’ve visited the shop I’ve bulk-bought scratchings. Nearly caused an issue travelling home, as bags in St Pancras were being randomly checked by sniffer dogs… If you’re a scratching fan, I’d highly recommend these. I really wish I liked them!

 photo Slaw_zpscb94e737.jpgI highly recommend Pork & Co if you’re ever in Canterbury – it’s truly a hidden gem! Please note that all of the photos in this post were taken from their Twitter feed, I’ve tried to use only ones they have posted by if I have inadvertently stolen anyone’s please contact me and I will remove it or credit/link the rightful owner!

 photo Pigs_zps776edf3b.jpgBack to the pork…it’s delicious! Moist, meaty, and incredibly messy to eat (don’t wear white, you have been warned…). One of the best things about it is that all the pigs are raised by the people behind Pork & Co themselves – whilst I don’t particularly enjoy looking at the pictures of the pigs (I find them really, really cute!) its lovely to know they are having a brilliant quality of life, and I think that really shows in the quality of the meat. Let me know if you visit Pork & Co!

Have you found any ‘hidden gem’ eateries nearby?

Recipe: Fried Pea Sandwich (a.k.a. A Cheat’s Samosa)

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My boyfriend’s dad is currently taking part in an Indian cookery class, and luckily for me I was able to sample some of the things he made before I left for university. One of last week’s goodies was what I can only describe as a fried sandwich with a filling of spicy peas. I loved it – it was spicy, fresh, crunchy and warming with an almost summery hint coming from the peas. And of course I asked for the recipe.

Reading the recipe I came across a big problem. I’d never even heard of some of the spices (hing anyone?!) and I definitely knew that most students’ budget wouldn’t cover them. Mine definitely didn’t! So I decided to improvise. This recipe is what I came up with, and for about 10 minutes of work and some very cheap ingredients it was damn tasty! It makes a perfect snack or light lunch, so give it a go as something different!

I’m just going to go straight into it and give you the recipe, its so simple you don’t even need an ingredients list…

In the morning, get a handful of peas out to defrost. Get your bread out too – you want it slightly stale for this as it will go crispier.

2014-01-19 13.28.15Get some spicy out on a small plate. I used curry powder, cumin, tumeric and crushed chillies, but even just curry powder would do!

2014-01-19 13.32.44Tip your peas onto the spices, and crush with a fork. The original recipe said they should go like breadcrumbs, mine didn’t look that way! As long as they aren’t whole and they aren’t mush they should be fine…

2014-01-19 13.35.57Press the pea mixture into a slice of bread. Try and press it down as much as possible as this will prevent the sandwich from falling apart.

2014-01-19 13.39.23Top with the second slice of bread (pressing down well!) and then fry in a preheated oiled pan for about 3-4 minutes on each side, or until golden and crispy.

2014-01-19 13.48.37This is delicious served on its own, but I’m thinking it will be even better with a cucumber-yoghurt dip. Watch this space!

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I never would have thought to try making a ‘samosa’ from a fried sandwich, but this really works. Let me know if you give it a go!

EDIT: by request, I’m adding this to Deena Kakaya’s Fabulous Fushion Food Challenge – a challenge which to be honest is right up my street! There’s already some great entries for this month, so please do have a look at them!