This epic sandwich is made from a whole sourdough loaf, stuffed with crispy oven chips and served with all kinds of sprinkles and dips. A brilliant meal to share.
This recipe is inspired by the lunch my dad used to eat when he was at school. He got 7p lunch money and that got him 1 loaf of bread (3p) and one portion of hot, freshly cooked chips (4p). Remove the loaf centre, stuff with chips, season with salt and vinegar and that’s lunch! Sounds much better than a Prêt sandwich.
I’ve added a few leaves of very untraditional sorrel to the dish here – it adds a flash of welcome green and its tart leaves help break up the delicious carbs.
Season your chip butties with salt, vinegar, butter and aioli.
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Sourdough chip butty sandwich
This epic sandwich is made from a whole sourdough loaf, stuffed with crispy oven chips and served with all kinds of sprinkles and dips. A brilliant meal to share.
Ingredients
sourdough chip butty sandwich
- 4 large baking potatoes
- 2 tbsp oil
- 1 loaf crusty sourdough bread
- few handfuls sorrel or other green leaves
- butter
- vinegar or vinegar powder
- garlic mayonnaise or garlic mayonnaise
- flaky sea salt and freshly ground black pepper
Instructions
for the sandwich
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Put two baking trays in the oven and preheat to 200℃. Slice the potatoes as you see fit (no need to peel) and toss with the oil.
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Remove the hot trays from the oven and arrange the potatoes on the trays in a single layer, without touching – it's important that the potatoes don't touch, otherwise they won't cook properly. Bake until browned and crispy, turning once so the potatoes brown evenly.
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While the potatoes are cooking, slice the top off the loaf and hollow out the centre. You can save this and make breadcrumbs for future recipes or serve the tufts of bread on the side. Fill the hollow with the hot chips and sprinkle with a little sea salt.
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Serve with the sorrel, butter, vinegar/vinegar powder, flaky sea salt, freshly ground pepper and garlic mayonnaise/coriander mayonnaise.
