10 Ready-Salted, or Plain, Crisp Sandwich Recipes - Delishably - Food and Drink
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10 Ready-Salted, or Plain, Crisp Sandwich Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Spanish chorizo and salsa crisp sandwich served with spicy roasties

Spanish chorizo and salsa crisp sandwich served with spicy roasties

Ready-salted (sometimes simply referred to as plain) crisps or potato chips are probably the most basic of all the many wondrous flavours available in modern times. While this may seem off-putting to many and lead to them being branded as boring or at least unimaginative, it gives them a very definite advantage when pairing them with other items in the construction of a sandwich. It is their very simplicity that helps them go well with far more ingredients than would many of their more eye-catching counterparts. The recipes featured below can definitely, therefore, simply be considered a very definite starter for ten.

Cold roast ham, blue cheese and mixed leaf salad with crisps on bread rolls

Cold roast ham, blue cheese and mixed leaf salad with crisps on bread rolls

1. Ham and Blue Cheese Salad and Crisp Rolls

Ingredients

  • Generous handful mixed green salad leaves of choice
  • 8 small bite-sized pieces leftover roast ham
  • 8 small bite-sized chunks blue cheese
  • 2 soft bread rolls
  • Butter (optional)
  • Individual serving pack ready salted crisps

Instructions

  1. Wash the salad in a colander under running cold water and either dry in a salad shaker or between two sheets of kitchen paper.
  2. Put the salad in a large bowl and add the ham and blue cheese chunks. Use your hand to gently toss/mix.
  3. Cut the rolls in half horizontally and spread each opened half with butter.
  4. Arrange half the ham and blue cheese salad on the bottom part of each roll.
  5. Lay half the pack of crisps on top of each salad bed and close the rolls over to serve.
Cheese melted over tomato and red onion topped with ready salted crisps sandwich

Cheese melted over tomato and red onion topped with ready salted crisps sandwich

2. Cheese, Tomato, Onion and Ready-Salted Crisps Sandwich

Ingredients

  • 2 slices white bread
  • 1 medium tomato
  • 3 or four slices from a peeled and halved red onion
  • 5 or 6 slices cheddar or similar cheese, or as required
  • Black pepper
  • Handful of ready-salted crisps

Instructions

  1. Put your kitchen grill/broiler on to preheat to its highest setting.
  2. Finely slice the tomato and lay the slices in an even layer on one of the slices of bread.
  3. Separate the onion slices into strands and arrange over the tomato slices, topping with the cheese slices to ensure complete coverage.
  4. Lay your creation on the grill pan and place under the heat until the cheese starts to bubble.
  5. A spatula is best used to lift the assembly to a wooden chopping board where the cheese should be seasoned with some black pepper.
  6. Arrange the crisps on top of the cheese, top with the second slice of bread and press down lightly before cutting in half with a large sharp knife.
Spicy baked chicken thigh meat and lain crisp rolls

Spicy baked chicken thigh meat and lain crisp rolls

3. Spicy Baked Chicken Thighs and Ready-Salted Crisp Rolls

Ingredients

  • 2 large whole chicken thighs
  • 2 teaspoons ground turmeric
  • Black pepper
  • 3 slices from peeled and halved red onion
  • 1 large red chilli
  • Salt
  • 2 soft bread rolls
  • Butter
  • Single serving pack of ready salted crisps

Instructions

  1. Peel the skin from the chicken thighs. This is very easy and the skin should come away in a whole piece in each instance.
  2. Lay the thighs fleshy sides up in a suitable casserole dish and scatter each with a teaspoon of the ground turmeric. Season further with some black pepper and use your hands to rub the seasonings gently into the flesh, not forgetting the undersides. Ideally, the lid should now be put in place and the thighs left for at least an hour to marinade (but not in the fridge).
  3. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  4. Thinly slice the chilli into discs and separate the onion into strands. Scatter both over the chicken thighs and season with a little salt.
  5. Put the lid back on the casserole dish and cook in the hot oven for thirty minutes.
  6. Take the dish from the oven and carefully remove the lid. A slotted spoon should be used to turn the chicken thighs over on to their flesh sides before the lid is replaced and the thighs are left to cool to an extent where they can be comfortably handled. Half an hour should be more than enough time.
  7. Pluck the flesh from the chicken thighs in small bite-sized chunks and sit briefly on a plate.
  8. Cut the rolls in half and spread with butter. Lay half the chicken on the bottom half of each roll.
  9. Top the chicken with the crisps and close the rolls over.
Chilli spiced baked chicken, Indian spiced onions and ready salted crisps naan sandwich

Chilli spiced baked chicken, Indian spiced onions and ready salted crisps naan sandwich

4. Chilli Chicken, Spiced Onions and Crisps Naan Sandwich

Ingredients

  • 2 whole chicken thighs
  • 3 teaspoons medium chilli powder (2 for chicken and 1 for onions)
  • Black pepper
  • 2 tablespoons tomato ketchup
  • 1/2 teaspoon ground fenugreek
  • 1 teaspoon sugar
  • Juice of half a lemon
  • 1/2 teaspoon dried mint
  • Salt
  • 8 to 10 inch garlic and coriander (cilantro) naan bread
  • Ready-salted crisps as required

Instructions

  1. Peel the skin from the chicken thighs and sit them in a casserole dish. Scatter each with a teaspoon of chilli powder and some black pepper. Rub the spice in to the meat with your fingers, remembering to do the undersides. Cover and leave to marinate for at least an hour.
  2. Spoon the tomato ketchup in to a glass or stone bowl—don't use a plastic one as it will become almost irrevocably stained. Add the fenugreek, teaspoon of chilli, sugar, mint and lemon juice. Season with a little salt and stir well to fully combine.
  3. Peel the onion and cut it in half down through the central core. Lay each half flat and moderately finely slice. Separate the slices in to strands and add to the bowl of spicy tomato sauce. Stir fold very thoroughly until you can see all the onion strands are fully coated in the sauce. Cover with plastic wrap and refrigerate until required.
  4. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  5. Season the chicken thighs with a little salt and cook in the heated oven for thirty minutes.
  6. When the thighs are done, take them from the oven, turn them on to their flesh sides and set them aside - still covered - to cool.
  7. The naan bread should be reheated per the instructions on the pack. This usually involves sprinkling it with a little cold water and heating it for a minute on each side under a very hot grill/broiler.
  8. Lay the naan presentation side down on a chopping board and cut it in half across the way. Pluck the meat from the chicken thighs and lay on the larger half of the naan.
  9. Spoon some of the spiced onions on to the chicken (the excess will keep covered in the fridge for up to a couple of days) and top with the crisps before laying the second half of the naan bread in place.
Spice marinated fried steak, crisps and shredded pickled onions sandwich

Spice marinated fried steak, crisps and shredded pickled onions sandwich

5. Spiced Beef Steak, Pickled Onions and Crisps Sandwich

Ingredients

  • 4 to 6 ounces pimento/allspice seasoned thin frying steak (sometimes sold branded as spiced beef ham or raw beef ham)*
  • Vegetable oil for frying
  • 3 medium to large pickled onions
  • 2 slices white bread
  • Butter
  • Ready-salted crisps
  • Black pepper

*Steak could of course be bought plain and spiced/seasoned per your own preference

Instructions

  1. Steaks of this type can sometimes be a little bit tough, however well they are cooked and rested. It is important therefore to lightly bash it with a tenderising mallet (or massage it firmly between your fingers for a minute or so) to soften the tendons.
  2. Pour a little oil into a frying pan and bring it up to high heat. Add the steak and fry for a minute and a half on each side. Set aside to rest for a couple of minutes.
  3. Very carefully, slice the pickled onions and separate best you can into strands.
  4. Butter the bread and lay the steak on one slice. Top with the crisps, the pickled onions and season with black pepper.
  5. Put the second slice of bread on top, press down lightly and cut in half.
Mashed hard boiled egg and dill crisp sandwich

Mashed hard boiled egg and dill crisp sandwich

6. Hard Boiled Egg and Ready-Salted Crisps Sandwich

Ingredients

  • 2 large eggs
  • 1 ounce (1/4 stick) butter
  • Generous pinch dried dill
  • White pepper
  • 2 slices white bread
  • Ready-salted crisps

Instructions

  1. Take the eggs from the fridge a minimum of twenty minutes before they are to be cooked.
  2. Add the eggs to a pot and add plenty of cold water to ensure they are comfortably covered.
  3. Put the pot on to high heat until the water starts to boil then reduce the heat to achieve a moderate simmer for seven minutes.
  4. Take the pot to your sink and run cold water into it for ten to twenty seconds until the eggs can be comfortably handled. Crack the eggs on a hard surface, peel and add them to a bowl.
  5. Add the butter to the hot eggs, the dried dill and season with a little white pepper. Mash with the back of a fork.
  6. Lay one slice of bread on a chopping board and spoon on the egg mixture, spreading it out evenly with a knife.
  7. Top with egg with the crisps followed by the second slice of bread before pressing down gently and cutting in half to serve.
Smoked salmon, balsamic seasoned salad and crisps sandwich

Smoked salmon, balsamic seasoned salad and crisps sandwich

7. Smoked Salmon, Salad and Ready-Salted Crisps Sandwich

Ingredients

  • 2 or 3 green lettuce leaves
  • 2 or 3 slices from a peeled and halved red onion
  • Black pepper
  • Splash of balsamic vinegar
  • 2 slices white bread
  • Butter
  • 2 slices cold-smoked salmon (2 or 3 ounces)
  • Ready-salted crisps

Instructions

  1. Wash the lettuce leaves, pat dry with kitchen paper, roll and shred. Add them to a bowl along with the red onion, separated into strands. Season with some black pepper and balsamic vinegar. Stir fold with a wooden spoon to combine.
  2. Butter the two slices of bread, spoon the salad on to one slice and arrange in an even layer. You may not need it all.
  3. Place the smoked salmon slices on top of the salad bed and season with a little more black pepper.
  4. Add the crisps to the smoked salmon, top with the second slice of bread, press down lightly and cut in half to serve.
Onion and chive cottage cheese, red onion and ready salted crisps sandwich

Onion and chive cottage cheese, red onion and ready salted crisps sandwich

8. Onion and Chive Cottage Cheese and Plain Crisps Sandwich

Ingredients

  • 2 slices white bread
  • Butter
  • 2 or 3 tablespoons onion and chive cottage cheese
  • 3 thin slices from peeled and halved red onion
  • Ready-salted crisps

Instructions

  1. Butter the two slices of bread and spoon the cottage cheese on to one slice, spreading it out in to an even layer.
  2. Separate the red onion slices into strands and arrange on top of the cheese.
  3. Lay the crisps on top of the onion and cheese, top with the second slice of bread, press down and cut to serve.
Venison grillsteaks on soft bread rolls with redcurrant sauce dressed salad and ready salted crisps

Venison grillsteaks on soft bread rolls with redcurrant sauce dressed salad and ready salted crisps

9. Venison Grillsteaks with Redcurrant Salad and Crisps Rolls

Ingredients

  • 2 venison grillsteaks or burgers
  • Vegetable oil for frying
  • 3 large lettuce leaves
  • 3 slices from peeled and halved red onion
  • 2 teaspoons redcurrant jelly
  • Black pepper
  • 2 soft bread rolls
  • Single serving pack of ready salted crisps

Instructions

  1. The venison grillsteaks/burgers could of course alternately be grilled or even barbecued but in this instance they were shallow fried. A little oil was brought up to a medium heat before the grillsteaks were gently fried for ten minutes each side until done (per the instructions on the pack).
  2. When the venison is on to cook, wash the lettuce leaves, roll and shred. Add to a bowl with the separated strands of red onion, redcurrant jelly and a little black pepper. Stir gently but very well to fully combine.
  3. When the venison is done, set aside to rest and cut the rolls in half. Toast lightly on their cut sides.
  4. Spoon some of the salad on to the bed of each roll and arrange to form beds for the grillsteaks.
  5. Lay a grillsteak on each salad bed, top with the crisps and the second half of each roll.
Chorizo, salsa and ready salted crisp sandwich with paprika spiced roast potatoes

Chorizo, salsa and ready salted crisp sandwich with paprika spiced roast potatoes

10. Spanish Chorizo, Salsa and Crisp Sandwich with Spicy Roasties

Ingredients

  • 6 small to medium new potatoes
  • Salt
  • 1 inch piece of cucumber
  • 1 small to medium tomato
  • ½ inch thick slice from red onion half
  • 1 large garlic clove
  • Smoked paprika
  • Salt and pepper
  • Drizzle of extra virgin olive oil
  • Vegetable oil for roasting potatoes
  • 2 slices white bread
  • Butter
  • 6 thin slices chorizo (2 inch diameter)

Instructions

  1. Wash the potatoes and cut them in half. Add them to a large pot of cold water, season with a little salt and bring the water to a simmer for twenty minutes. Drain, allow to steam off for a few minutes then cover and allow to cool completely.
  2. Cut the tomato in half and the cucumber piece in half through the core. Use a teaspoon to scoop out and discard the seeds from both.
  3. Moderately finely dice the tomato, cucumber and onion and add to a glass bowl. Peel the garlic clove and grate it into the bowl before seasoning with some paprika, salt and black pepper. Drizzle with olive oil and stir well. Cover with plastic wrap and refrigerate until required.
  4. Drizzle a few tablespoons of vegetable oil into a roasting tray and put it into the oven before putting the oven on to preheat to 200C/400F/Gas Mark 6.
  5. Take the tray from the oven and carefully add the potatoes, stirring them around with a wooden spoon to fully coat. Roast for ten minutes, stir again and roast for ten final minutes.
  6. Lift the potatoes from the tray with a slotted spoon to a deep plate covered with kitchen paper. Scatter with some paprika.
  7. Butter both slices of bread and lay two slices of chorizo at one short edge. Spoon some salsa on to the half slices nearest the middle, then lay on two more slices half overlapping and repeat twice.
  8. Top the chorizo and salsa with crisps before adding the second slice of bread, pressing down and cutting in half diagonally. Serve with the roast potatoes.

© 2017 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 14, 2017:

Hi, Peggy and thank you. Yes, the texture element is also a big plus in these sandwiches as well as the flavour. Hope you are tempted to give the concept a try some time!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 14, 2017:

Thank you Linda and I'm glad you also enjoy crisp sandwiches. I hope you're tempted by one of these ideas the next time you indulge.

Peggy Woods from Houston, Texas on December 13, 2017:

Wow! You sound like a sandwich king! You shared so many good sounding recipes here. I never thought of adding potato chips to sandwiches but the crispiness would add another dimension of flavor as well as texture. Good idea!

Linda Crampton from British Columbia, Canada on December 12, 2017:

I eat crisp sandwiches occasionally, but they've never been as good as the ones that you describe. Your collection of recipes is very interesting!