The Ultimate Crisp Sandwich

There are certain chefs and cooks people automatically reach for when they need a recipe. Many households have a copy of one of Delia Smith's books. Mary Berry's advice is essential when baking a cake. If you need some classic French recipes perhaps a tome of Auguste Escoffier will do. When charged with the task of creating a crisp sandwich I knew there was only person I could turn to – my brother.

When my brother and husband first met it was in my student flat. Before long they were in the kitchen going through the cupboards on the search for food. Bread, rice crispies and a party special can of beer all went into the mix. I started to get annoyed when I saw my favourite flavour of crisps being opened so it could be added in. My brother objected when the whole lot got put in the microwave by my husband. We all have line.

However I still remembered the days when crisps were the main ingredient in a tasty sandwich created by my brother. So I called him and this is what he said was the Ultimate Crisp Sandwich:

Ingredients

2 Slices white bread

Olive spread or spreadable butter

1 Slice thin ham

Dijon mustard

1 Packet Beef flavour crisps, crushed

Yeast extract

Grated cheese

Method

1. Spread one of the slices of bread with the olive spread or butter.

2. Lay the ham on one of the slices and spread with Dijon mustard.

3. Sprinkle over the crisps.

4. Spread the other slice of bread with the yeast extract and put on the crisps with the yeast extract on top.

5. Put the grated cheese on top and place under a hot grill until the cheese starts to bubble.

This recipe is an entry into the National Crisp Sarnie Week competition with Seabrook crisps