The eight Ultimate Crisp Sandwiches

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TV chef Dean Edwards and Burts Chips, makers of artisan hand-cooked potato crisps, announce the search for the Ultimate Crisp Sandwich, to help Brits bid farewell to disappointing lunchtimes.

  • Beef Yorkie (Devon Roast Beef)
  • Cheese ‘n Pickle (Sea Salt and Malted Vinegar)
  • Luxury Truffled Egg (Sea Salt)
  • Steak and Stilton Baguette (Sea Salt and Crushed Peppercorn)
  • Crunchy Cheese Quesadilla (Thai Sweet Chilli)
  • Roasted Summer Vegetable Roll (Vintage Cheddar and Spring Onion)
  • Spicy Chorizo Club (Spicy Chorizo)
  • Lobster Mayonnaise (Firecracker Lobster)



Burts Spicy Chorizo and Chicken Club Sandwich (makes 2)



  • 2 x 40g packs Burts Spicy Chorizo crisps
  • 12 thin slices of chorizo (try from The Well Hung Meat co)
  • 2 small ready cooked chicken breasts shredded
  • 2 tbs mayonnaise
  • ½ baby gem lettuce shredded
  • 2 tomatoes sliced
  • 6 slices of bread buttered on one side



  1. In a pre heated pan cook the chorizo for around 30 seconds each side until crispy then set aside
  2. Reserve any oil that comes out (if any) to stir through the mayonnaise.
  3. Use the mayonnaise to bind the shredded chicken then build the club by adding a bottom layer of tomato, lettuce and chicken and then a top layer of crisp chorizo and Burts Spicy Chorizo crisps.
  4. Top with a third round of bread. Secure with two cocktail sticks and slice diagonally.


Burts Roasted Vegetable Picnic Rolls (makes 2)


  • 2 x 40g packs Burts Vintage Cheddar and Spring Onion crisps crushed
  • 2 tbs basil pesto
  • 2 roasted red peppers from a jar drained and halved
  • 1 ball mozzarella sliced
  • Handful fresh basil leaves
  • 1 ripe tomato sliced
  • 2 large crusty white rolls



  1. Slice the top from the rolls and hollow out the insides – don’t throw away the middle as it can be used for cooking another time. For example, blitz in a food processor until breadcrumbs and freeze until needed for another recipe.
  2. Spread the pesto around the inside then add a layer of pepper then mozzarella, basil, tomato, and repeat until used up.
  3. Cover loosely with clingfilm and then use a small weight (like a tin) to press down the filling.
  4. Leave to stand for 30 minutes.
  5. After pressed you should have a nice space at the top to pour in the crushed Burts Vintage Cheddar and Spring Onion crisps.
  6. Pop the lid of the roll back on, slice in half with a serrated knife then tuck in at once!


Burts Peppercorn Steak Baguette (makes 2)


  • 2 x 40g bags Burts Sea Salt and crushed peppercorn crisps
  • 1 sirloin steak approx. 200g in weight
  • 1 red onion sliced thinly
  • 15ml oil
  • 1 tbs sugar
  • 3 tbs balsamic vinegar
  • 2 handfuls baby watercress
  • 40g blue cheese crumbled
  • 2 small baguettes




  1. To caramelise the onions pop them into a frying pan along the oil and cook over a medium heat for 5 minutes.
  2. Add in the sugar and vinegar and cook over a low heat for a further 10-15 minutes until golden and sticky.
  3. Set to one side. Keep a close eye on them to make sure they do not catch in the pan.
  4. Cook your steak on a really hot pre heated griddle pan for 3-4 minutes per side for medium, or couple of minutes either way for rare or well-done steak.
  5. Remove from the pan and set aside to rest for 5 minutes while you make your sandwich.
  6. Halve the baguettes horizontally then spread the bottom half with the caramelised onions, add on some watercress then top with the steak which has been sliced thinly, crumble over the blue cheese and finally top with the Burts Sea Salt and Crushed Peppercorn crisps.
  7. Pop on the other half of the baguette and tuck in.

Burts Luxury Truffled Egg Sandwich (makes 2)



  • 2 x 40g bags Burts Sea Salt crisps
  • 4 medium Organic free-range eggs
  • 2 tbs mayonnaise
  • 1 tbs fresh chives chopped finely
  • Small squeeze lemon juice
  • 2 drops truffle oil
  • 4 slices fresh wholemeal bread buttered on one side




  1. For the perfect boiled egg bring the water to a simmer before gently adding the eggs.
  2. Bring back to a very gentle simmer and cook for 7 minutes, this will give you a medium runny yolk.
  3. Plunge the eggs immediately into iced water to stop the cooking process and leave to cool before peeling.
  4. Pop the eggs into a bowl and crush down with a fork, then stir through the mayo, chives, lemon juice and truffle oil.
  5. Add the truffle oil to taste as its pretty pungent stuff. Add a small grinding of black pepper.
  6. Take the bread and divide the egg mixture between two slices then top with the Burts for an amazing crisp layer then the second slice of bread. Cut each sandwich into two and enjoy immediately.


Burts Firecracker Lobster and Prawn Cocktail Sarnie (makes 2)


  • 2 x 40g bags Burts Firecracker Lobster crisps
  • 150g cooked prawns
  • 50g sunblushed tomatoes chopped
  • 2 tbs mayonnaise
  • 1 tbs tomato ketchup
  • Small squeeze lemon juice
  • 2 handfuls fresh rocket leaves
  • 10g butter
  • 4 thick slices of soft white bread



  1. Pop the prawns into a bowl along with the sunblushed tomatoes, mayonnaise, ketchup and lemon juice.
  2. Stir until fully combined and the prawns are coated.
  3. Butter your slices of bread on one side then divide the prawns on top of two of the slices
  4. Add on the rocket then top generously with the firecracker Burts crisps.
  5. Push on the second slice of bread before cutting into two.


Burts Roast Beef Yorkie Sandwich (makes 2)


  • 2 large handfuls Burts Devon Roast beef crisps
  • Yorkie Buns:
  • 2 small eggs beaten
  • 60g plain flour
  • 90ml milk
  • 2 handfuls rocket leaves
  • 2 tbs mayonnaise
  • 1 heaped tsp horseradish sauce



  1. Mix the beaten eggs and flour then whisk in the milk, place in the fridge to rest for an hour.
  2. Pre heat a four cup Yorkshire pudding tin along with some oil, when this is piping hot pour in the batter and cook in an oven set at 230c / gas mark 8 for 20 minutes. Do not open the door whilst cooking. If the Yorkies have risen too high use a plate to flatten them out slightly.
  3. Combine the mayonnaise with the horseradish sauce then spread this onto one of the Yorkies
  4. Top with the rocket leaves then pile on the Burts Devon Roast beef crisps
  5. Sandwich the Burts between another yorkie and enjoy.
  6. These Yorkie sandwiches can be enjoyed hot or cold so even leftovers from your Sunday lunch needn’t go to waste.


Burts Cheese and Pickled Onion Sandwich (makes 2)



  • 2 large handfuls Burts Sea Salt and Malted Vinegar Crisps
  • ½ red onion peeled and sliced into rings
  • 2 tbs malt vinegar
  • 1 tsp sugar
  • 2 ripe tomatoes sliced
  • 150g mature cheddar cheese grated or sliced
  • 2 tbs mayonnaise
  • 4 slices thick wholemeal bread buttered on one side



  1. Place the onion rings into a bowl along with the vinegar and sugar and leave to stand at room temperature for 10 minutes.
  2. Start to build the sandwiches by spreading the mayo onto two slices of bread, lay on the sliced tomatoes in a single layer then pile on the cheese
  3. Divide on the red onions then finally add on loads of Burts Sea Salt and Malted Vinegar Crisps.
  4. Pop on the second slice of bread and steam in.


Burts Crushed Avocado and Sweet Chilli Quesadillas (makes 2)



  • 2 packs Burts Thai Sweet Chilli crisps
  • 4 soft flour tortillas
  • 80g cheddar cheese


For the easy Guacamole:

  • 2 ripe avocados
  • ½ red onion very finely diced
  • ½ clove garlic crushed
  • 1 red chilli (try some of the varieties from South Devon Chilli farm)
  • Juice 1 lime
  • 2 tbs fresh coriander
  • Fresh coriander for garnish



  1. For the guacamole finely chop the onion, chilli, coriander and garlic, add this to the avocado which has been mashed, add the lime juice to taste, mix and season with salt and pepper.
  2. Crush the Sweet Chilli Burts Chips in their packs and set aside.
  3. Spread the cheese over the first tortilla and cover with the second. Repeat with the other two tortillas.
  4. Toast the cheese-filled tortillas in a dry non-stick pan over a medium heat for approx 1-2 minutes, so the cheese is oozing inside with a crispy outside. Repeat with the other and set aside.
  5. Spread one tortilla with the fresh guacamole and then shake the Burts over in an even layer.
  6. Top with the second cheesy tortilla and cut each quesadilla into six segments.
  7. To finish, top with some more fresh coriander leaves.

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