Britain’s 'Ultimate Crisp Sandwich' revealed

It’s official – the Ultimate Crisp Sandwich has been decided by the Great British public.

The worthy winner?

A Roasted Vegetable Picnic Roll, bursting with fresh tomato, creamy mozzarella, green pesto and Vintage Cheddar & Spring Onion Burts Chips!

The recipe, created by TV chef Dean Edwards, was designed to help Brits liven up dull lunches– no more soggy sarnies or al desko disappointments! Dean created eight tasty recipes in total, all packed full of crunch and texture, inspired by Burts’ core range of flavours.

Interestingly, the vegetarian option was the public’s top choice, fitting in with the trend of vegetables taking centre stage on the plate.

A grand total of 10,877 snacking aficionados around the UK got involved in the voting process, with the definitive ranking of crisp sandwiches as follows:

• Roasted Vegetable Picnic Roll – combining fresh summer flavours with Burts Vintage Cheddar & Spring Onion
• Beef Yorkie – filling a Yorkshire pudding with Burts’ delicious Devon Roast Beef flavour
• Steak Baguette – a twist on the classic sandwich using Sea Salt & Crushed Peppercorns
• Lobster Cocktail – the 70’s favourite gets a modern crunchy makeover with Firecracker Lobster flavour
• Spicy Chorizo Chicken Club – a triple decker sandwich with extra texture, heat and flavour
• Truffled Egg Mayonnaise – adding extra crunch, bite and luxury to this much-loved filling
• Sweet Chilli Quesadilla – oozing with cheese, guacamole, and bites of spicy Thai Sweet Chilli crisps
• Cheese & Pickled Onion – Dean’s childhood favourite, with added tang thanks to Burts’ Sea Salt & Malted Vinegar flavour

What’s more, a stunning 271,000 crisp lovers tuned in just to watch videos of Dean’s delicious recipes, and Burts’ summer-long crusade to ‘Do It Right’ at lunchtime resulted in an overall reach of 16.2 million people!

The Ultimate Crisp Sandwiches weren’t just home-made by Burts and Dean’s fans – they were also sold during the summer at select locations across the South West. Plymouth’s The Bridge and Turtley Corn Mill both opted to sell the Firecracker Lobster Cocktail in June, and Exeter’s Sandwich Shop found sales of the Spicy Chorizo Club Sandwich so strong that they extended their run of the crunchy lunchtime treat for an extra month.

Watch the video showing how to make the winning flavour here.

Recipe: Burts Roasted Vegetable Picnic Rolls (makes 2)

Ingredients:

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

Method:

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!

If you haven’t yet enjoyed an Ultimate Crisp Sandwich then all the recipes can be found at www.burtschips.com/win/ultimate-sandwich-competition