So I have made for you today, Crippe Sambeaux. What’s the most egregious addition to crisps on bread you’ve ever made?

30 comments

  1. Those crisps would want to be prawn cocktail flavour since we’re going all in on the notions.

    You only lose marks for actually using a plate. Serve this on a piece of weathered timber and you’d have a Michelin star for your gaff.

    As for my own egregious additions I once made a buttery crisp sambo using thick soda bread and smoked salmon. Was fucking class!

    Edit: Also see you have toasted the batch. Controversial! You might be just the kind of no-shits-given disruptor the crisp sandwich game needs today.

  8. I like the classy nouvelle cuisine approach of only having 3 crisps in the sandwich.

    I hope that out of shot, the remainder of the bag was squished between two slices of buttered slice pan.

  11. Toasted batch sambeaux with real butter, lots of good cheddar cheese, YR sauce or Branston Pickle and post toast (po-to: a culinary term I have coined) I lift the lid of the toastie and then crush two packets of Tayto cheese and onion on top, then replace bread liddage. Incredible.

  20. this looks great. trying to make real cheap or basic food look as fancy as you can sounds like a fun idea. will keep in mind next time I have my pot noodles

  24. This is absolutely brilliant, from the concept to the realisation to the name. Still chuckling away here 5 minutes later!

  30. What is wrong with you OP?

    This is no crip sambo! Crisp sandwiches have bread butter and cheese and onion crisps only! The only acceptable addition is a slice of cheese.

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