Potato Chip Sandwich
What’s the line? “You might be a redneck if you think that potted meat on a saltine is a fancy hors d’oevre?”
Well, I might have a bit of redneck in me (Isn’t that what Cletus’ wife said? Haw-haw!), because of late, I’ve been savoring the delights of the potato chip sandwich, enough that I’ve been able to distinguish what makes an acceptable one different than a delicious one.
The basic ingredients are the same in any case: you’ve got your nice, soft breadstuff—Home Pride Buttertop White, or maybe a hot dog bun, or my favorite: a big, round hamburger bun, especially the fancy ones with sesame seeds on top, like at Big Boy Eat n’ Park restaurant.
Then, you’ve got to have condiments: at the very least, mayonnaise and mustard, but if you’re really going to go first class, some sweet relish and maybe a few drops of hot sauce, too.
And then, of course, potato chips: you crunch them up nice and small, but not so small that they get powdery, and sprinkle them over the condiments, so they stick.
I’ve used regular old Lay’s brand; they’re not bad, but I much prefer Tim’s Cascade Style chips, even though they’re a bit trickier to break up. (I’ve found that setting aside about half the bag and then crunching what’s left in the sack between your palms works great.)
Best of all, though, to my taste, is to use Pik-Nik Original Shoestring Potato sticks. Not only is their flavor unsurpassed (basically salty grease with a crunch), but they lay out so nice and flat on the bread that you don’t really need to break them up at all.
As with many recipes of this sort, the potato chip sandwich tends to taste best when eaten outdoors, preferably at night, preferably as a means to soak up some of the booze you’ve been consuming.
Pair the sandwich with a can of Rolling Rock, v.2008; bon appétit!
Well, I might have a bit of redneck in me (Isn’t that what Cletus’ wife said? Haw-haw!), because of late, I’ve been savoring the delights of the potato chip sandwich, enough that I’ve been able to distinguish what makes an acceptable one different than a delicious one.
The basic ingredients are the same in any case: you’ve got your nice, soft breadstuff—Home Pride Buttertop White, or maybe a hot dog bun, or my favorite: a big, round hamburger bun, especially the fancy ones with sesame seeds on top, like at Big Boy Eat n’ Park restaurant.
Then, you’ve got to have condiments: at the very least, mayonnaise and mustard, but if you’re really going to go first class, some sweet relish and maybe a few drops of hot sauce, too.
And then, of course, potato chips: you crunch them up nice and small, but not so small that they get powdery, and sprinkle them over the condiments, so they stick.
I’ve used regular old Lay’s brand; they’re not bad, but I much prefer Tim’s Cascade Style chips, even though they’re a bit trickier to break up. (I’ve found that setting aside about half the bag and then crunching what’s left in the sack between your palms works great.)
Best of all, though, to my taste, is to use Pik-Nik Original Shoestring Potato sticks. Not only is their flavor unsurpassed (basically salty grease with a crunch), but they lay out so nice and flat on the bread that you don’t really need to break them up at all.
As with many recipes of this sort, the potato chip sandwich tends to taste best when eaten outdoors, preferably at night, preferably as a means to soak up some of the booze you’ve been consuming.
Pair the sandwich with a can of Rolling Rock, v.2008; bon appétit!
posted by Professor Dave at 4:46 PM
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