Walkers has announced the launch of a crisp sandwich recipe book. The book – ‘A Little Book of Crisp Sandwich Recipes’ – features 20 new recipes from sandwich guru, Max Halley, who used the nation’s favourite crisp sandwich ingredients to dream up the creations.
From guacamole-filled breakfast baps to leftover Sunday roast sarnies and a classic BLT – it seems there isn’t a sandwich that can’t be jazzed up with a crunchy crisp.
Halley, who owns Max’s Sandwich Shop in North London, spent months developing the recipes.
The book celebrates the fine art of putting crisps in a sandwich.
Max even discovered that caviar (top-shelf or supermarket-bought) works well as an open sandwich, topped with crushed Walkers Oven Baked Sour Cream & Chive crisps and boiled eggs.
The crisp sandwich recipes, which are all available online, and serve two come following Walkers research revealing that two fifths (88%) of Brits have added crunchy crisps to their lunchtime sandwich.
Max said: “The ‘Crisp Sandwich’ features in my most distant memories of food. When my sister and I were little, our Mum used to butter pieces of sliced white, take a few crisps from the bowl her and my Dad were sharing, fold the bread over them and present us with these mysterious items to eat. A lifelong love affair began.
“Eating other people’s sarnies, I am frequently let down by the lack of something genuinely crunchy, and I’m not talking about lettuce. A well-applied crisp makes a good sandwich great and a great sandwich extraordinary. I couldn’t believe my luck when Walkers called me – I was born for this role!”
Philippa Pennington at Walkers said: “With 88% of the population having tried a crisp sandwich, we knew that there would be huge appetite for inspirational ‘crispIN’ sandwich recipes and Max was the obvious partner for us to work with. The recipes he has made use our Walkers range in such ingenious ways and are guaranteed to make your lunch time truly delicious- with that added crunch!’
The ultimate crisp sandwiches can all be found via https://walkers.co.uk/recipes.