I finally tried a crisp sandwich. It is worth the hype. Since moving to Ireland, I have slowly waded into the gastronomic food scene, so I am definitely late to the party with this one. I am glad to have tried it, nonetheless. Brennans bread is not normal white bread; it is pillowy soft with a robust outer crust. It also has an immediate expiration date, so this loaf is not shelf stable for weeks on end. The quality is noticed in this sandwich. The salted butter and cheddar onion crisps add creaminess and crunch, satisfying all textural cravings. It is mild, salty, tangy from the onion flavor, and simply delicious. I will never doubt you again, Ireland.
Ingredients
- 2 slices Brennans white bread (it has to be Brennans)
- 1 Tbsp. salted Irish butter (enough to spread on 2 bread slices)
- 1 small bag cheese and onion flavored crisps (Tayto is preferred)
Method
I’m not sure I need to explain this one, but here it goes.
- Spread butter on one side of each slice of bread
- Empty crisp packet onto one slice, buttered side up
- Place second slice on top, butter side down (the buttered sides should be encased in the sandwich)
- Gently smash sandwich down to crunch the crisps
- Slice sandwich diagonally into triangles
- Enjoy
Kaitlyn Anne Thomas 