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10 Salt and Vinegar Crisp Sandwich Recipes

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

Salt and vinegar crisps are absolutely perfect on sandwiches.

Salt and vinegar crisps are absolutely perfect on sandwiches.

Salt and vinegar crisps may well be one of the oldest and even simplest varieties of crisps (or potato chips) available in the modern market, but equally, they remain one of the most popular. They can be made into a sandwich simply with a couple of slices of bread and perhaps some butter, but they are also delicious when combined with an endless potential variety of other tasty ingredients. When pairing salt and vinegar crisps with other items for a sandwich, it is a good idea to consider items which would normally be served with salt and vinegar as condiments, but this is not absolutely essential and a little bit of imagination, trial and error can pay extremely tasty and enjoyable dividends.

Spicy tomato corned beef mash and salt and vinegar crisps sandwich

Spicy tomato corned beef mash and salt and vinegar crisps sandwich

Sausages in Batter and Salt and Vinegar Crisps Sandwiches

Deep fried sausages in batter with ketchup and salt and vinegar crisps on bread rolls

Deep fried sausages in batter with ketchup and salt and vinegar crisps on bread rolls

Ingredients

  • 2 tablespoons plain/all purpose flour
  • 1 large egg
  • Whole milk (as required)
  • Salt
  • 8 skinless cocktail sausages
  • 2 bread rolls
  • Butter (optional)
  • Tomato ketchup
  • Handful of salt and vinegar crisps

Instructions

  1. Spoon the flour in to a bowl, season with a pinch of salt and add the egg. Beat with a fork to combine.
  2. Very gradually, pour in some milk—a little at a time—and continue to beat with the fork until you have a batter the consistency of thick cream. Refrigerate for fifteen minutes.
  3. Bring a deep fryer or a deep pan of oil up to a medium to high heat. Put the cocktail sausages in to the batter and stir them around with your hand.
  4. One at a time, lift the sausages from the batter, allow any excess batter to briefly drip off over the bowl and very carefully lower each sausage in to the hot oil.
  5. Fry the sausages for three or four minutes until the batter is crisp and golden. Lift them to a plate covered with kitchen paper to drain off for a couple of minutes.
  6. Cut the rolls open and lightly butter on both sides.
  7. Lay four sausages on the base of each roll. Squeeze over some ketchup, add the crisps and close the rolls over.

Herb Chicken Schnitzel With Salt and Vinegar Crisps Sandwich

Homemade chicken and tarragon schnitzel with salt and vinegar crisps sandwich

Homemade chicken and tarragon schnitzel with salt and vinegar crisps sandwich

Ingredients

  • 1 medium to large skinless chicken breast fillet
  • Salt and pepper
  • 2 small eggs
  • 2 tablespoons plain/all purpose flour
  • 4 tablespoons fine breadcrumbs
  • 2 teaspoons dried tarragon
  • Vegetable oil for frying
  • 2 slices bread
  • Butter (optional)
  • Handful salt and vinegar crisps

Instructions

  1. Break the eggs in to a bowl and beat with a fork until just combined.
  2. Spoon the flour in to a second bowl and the breadcrumbs in to a third. Stir the dried tarragon in to the breadcrumbs.
  3. Secure a sheet of plastic wrap over a medium to large chopping board and lay the chicken breast fillet on top. Season with salt and pepper.
  4. Lay a second sheet of clingfilm over the chicken breast and use the edge of a rolling pin to gently bash the chicken breast to a thickness of around half an inch. Do remember this is tender meat and not a tough beef steak so hitting it too hard will tear it and spoil it for cooking purposes.
  5. Pat the chicken breast on both sides in firstly the flour, then the beaten egg and finally the breadcrumbs. Repeat the egg and breadcrumbs dipping processes for an extra thick and crunchy coating.
  6. Bring two or three tablespoons of oil up to a medium heat in a frying pan. Fry the chicken breast for ten to twelve minutes or until done, turning every couple of minutes. Lift to a plate covered with kitchen paper to rest for a couple of minutes.
  7. Butter the two slices of bread (optional) and lay the chicken schnitzel on one slice. Top with the salt and vinegar crisps followed by the second slice of bread and slice carefully in half.

Pickled Beetroot Salad and Salt and Vinegar Crisps Sandwich

Pickled beetroot, simple salad and salt and vinegar crisps bread roll

Pickled beetroot, simple salad and salt and vinegar crisps bread roll

Ingredients

  • 2 fresh lettuce leaves
  • 2 or 3 slices from half red onion
  • Salt and pepper
  • Soft bread roll
  • Butter
  • 1 medium sized pickled beetroot
  • Salt and vinegar crisps

Instructions

  1. Wash the lettuce leaves, pat dry with kitchen paper, roll together and shred.
  2. Put the lettuce in to a bowl along with the separated onion strands, season with salt and pepper and mix by hand to combine.
  3. Cut the roll open and butter both sides. Arrange the salad on the base.
  4. Slice the beetroot fairly thinly before arranging over the salad. Season with more black pepper only.
  5. Arrange the crisps on top of the beetroot before carefully closing the roll over and lightly pressing down.

Smoked Haddock Fishcakes, Tartare Sauce and Crisps Sandwich

Smoked haddock fishcakes with tartare sauce and salt and vinegar crisps on bread rolls

Smoked haddock fishcakes with tartare sauce and salt and vinegar crisps on bread rolls

Ingredients

  • 2 smoked haddock fishcakes*
  • Vegetable oil for frying
  • 2 soft bread rolls
  • Butter (optional)
  • 2 teaspoons tartare sauce
  • Handful salt and vinegar crisps

*Fishcakes can fairly easily be made at home from cooked and cooled mashed potatoes, cooked and cooled fish and breadcrumbs but supermarket bought fishcakes were used in this instance

Ingredients

  1. Gently heat a little oil in a non-stick frying pan and fry the fishcakes for eight to ten minutes each side (or per the instructions on the pack) until reheated and the breadcrumbs are crispy.
  2. Cut the rolls in half and lightly butter.
  3. Lay a fishcake on the base of each roll, spoon on a teaspoon of tartare sauce in each instance and carefully spread out.
  4. Top with salt and vinegar crisps and close the rolls over to serve.

Pickled Herring (Rollmops) and Salt and Vinegar Crisps Sandwich

Pickled herring or rollmops with salt and vinegar crisps sandwich

Pickled herring or rollmops with salt and vinegar crisps sandwich

Ingredients

  • 2 rollmops (pickled herring fillets)
  • 2 soft bread rolls
  • Butter
  • Salt and vinegar crisps

Instructions

Rollmops are generally bought in plastic tubs and see the herring fillets rolled in slices of onion before being pickled in the vinegar and spices solution. Sometimes, the fins have not been removed from the fillets prior to pickling and while they can often be consumed without issue, there is always the risk of them being hard and sticking in your throat. It is always therefore a good idea to check for and remove them prior to consuming the herring fillets. (The rollmops are also sometimes secured with a wooden or plastic spike which should always be removed and discarded)

  1. Unroll the herring fillets one at a time on a large plate, retaining the accompanying onions. If you can see any remaining fins, snip them off with kitchen scissors and discard.
  2. Slice the bread rolls open and butter on both sides.
  3. Re-roll the onions in the rollmops and place a rollmop on the base of each roll.
  4. Top with the salt and vinegar crisps before closing over the roll tops.

Pickled Chicken Breast and Salt and Vinegar Crisps Sandwich

Pickled chicken breast, mayo and salt and vinegar crisps sandwich with homemade chips

Pickled chicken breast, mayo and salt and vinegar crisps sandwich with homemade chips

Ingredients (Serves 2)

The solution requirement in this recipe is one part vinegar to four parts water.

  • 1 small skinless chicken breast fillet
  • 1 green chilli
  • ¼ medium red onion
  • 2 garlic cloves
  • ½ teaspoon whole black peppercorns
  • Salt
  • ½ cup white wine vinegar
  • 2 cups water
  • 2 bread rolls
  • 2 teaspoons mayo (approximately)
  • Salt and vinegar crisps
  • Homemade chips/fried to serve

Instructions

  1. Lay the chicken breast fillet in a saucepan. Slice the chilli in to discs and add it to the pan along with the sliced red onion, separated in to strands. Peel and slice the garlic cloves and add them to the pan with the black peppercorns and some salt.
  2. The water and vinegar combination should comfortably cover the chicken breast. Should this not be the case, add a little more of each, remembering the guide of four parts water to one part vinegar.
  3. Put the saucepan on a medium to high heat until the liquid starts to simmer. Reduce the heat at that stage to maintain a gentle simmer for ten to twelve minutes before turning off the heat, covering the pan and leaving the chicken to cool completely and complete cooking/pickling in the residual heat.
  4. Cut the bread rolls in half and lightly toast on the cut sides.
  5. Lift the cooled chicken breast fillet from the poaching liquid and brush off any sticking vegetable pieces. Slice across the grain in to six to eight pieces of equal thickness.
  6. Lay three or four chicken pieces on the base of each toasted bread roll and spoon on some mayo.
  7. Top the mayo with salt and vinegar crisps, close the rolls over and serve with the homemade chips/fries.

Houmous, Mint Sauce and Salt and Vinegar Crisps Sandwich

Mint sauce infused houmous and salt and vinegar crisps sandwich

Mint sauce infused houmous and salt and vinegar crisps sandwich

Ingredients

  • 2 tablespoons houmous
  • 1 teaspoon mint sauce
  • 2 slices of bread
  • Handful of salt and vinegar crisps

Instructions

  1. Spoon the houmous in to a small tub or bowl and add the mint sauce. Stir well.
  2. Divide the houmous mix equally between the two slices of bread and spread with a knife.
  3. Lay the crisps on one slice of bread, top with the second and cut to serve.

Pickled Mackerel, Horseradish Sauce and Crisps Flatbreads

Pickled mackerel, horseradish sauce and salt and vinegar crisp folded flatbreads

Pickled mackerel, horseradish sauce and salt and vinegar crisp folded flatbreads

Ingredients

  • 2 boneless mackerel fillets
  • ¼ medium red onion
  • ½ teaspoon whole black peppercorns
  • Salt
  • ½ cup white wine vinegar
  • 2 cups cold water
  • 2 flatbreads
  • 2 teaspoons horseradish sauce
  • Small pack salt and vinegar crisps

Instructions

  1. Lay the mackerel fillets in a pot and add the sliced red onion, peppercorns, salt, vinegar and water. Ensure the fillets are fully covered.
  2. Put the pot on to a high heat until the water just starts to simmer (do not let it boil). Turn off the heat, cover the pot and leave to cool completely.
  3. Lift the mackerel fillets to a plate and rub off the excess skin with the ball of your thumb. Check for any remaining fins, carefully pull off and discard. Break the mackerel in to medium sized flakes.
  4. Heat the flatbreads per the instructions on the pack.
  5. Stuff the flatbreads with the mackerel (you may not need all of it) and add a teaspoon of horseradish sauce to each creation.
  6. Divide the crisps between the two sandwiches and serve immediately.

Breaded Cod, Tzatziki Sauce and Crisps Sandwich

Breaded cod fillet with tzatziki sauce and salt and vinegar crisps sandwich

Breaded cod fillet with tzatziki sauce and salt and vinegar crisps sandwich

Ingredients

It would be an option to breadcrumb and fry the cod fillets yourself at home but these ones were bought prepared from the supermarket and required oven re-heating.

  • 4 to 6 ounce breaded cod fillet
  • 2 slices of bread
  • Butter (optional)
  • Salt and vinegar (optional)
  • 1 tablespoon (or as required) tzatziki sauce
  • Salt and vinegar crisps

Instructions

  1. Follow the cooking instructions on the pack for the breaded cod. In this instance, it required baking in a hot oven for twenty minutes.
  2. When the cod comes out of the oven, season it with a little salt and malt vinegar (optional), butter the bread (if desired) and lay the cod on one slice. Spread the tzatziki sauce over the top.
  3. Add the salt and vinegar crisps followed by the second slice of bread.

Spicy Tomato Corned Beef and Salt and Vinegar Crisps Sandwich

Corned beef mashed in ketchup and chilli with salt and vinegar crisps bread rolls

Corned beef mashed in ketchup and chilli with salt and vinegar crisps bread rolls

Ingredients

  • ½ small can corned beef
  • 2 tablespoons tomato ketchup
  • Black pepper
  • 2 soft bread rolls
  • Butter
  • Salt and vinegar crisps

Instructions

  1. Put the corned beef in a bowl and add the ketchup and black pepper. Mash with the back of a fork to form a smooth paste.
  2. Cut the rolls open and lightly butter the cut sides (optional). Divide the corned beef mix between the two bottom halves of the rolls and spread out evenly.
  3. Divide the crisps between the two rolls and lay the tops in place.

© 2018 Gordon Hamilton