Monday, October 31, 2011

And now, the recipe ...

I know I know, you can't take it anymore! You must know! Which is it for heaven's sake?! Steadfast food snobs or complete culinary converts?! The anticipation is killing you! Well ...

The chip is out of the bag ...

Success. My closet guilty pleasure is now, well, let's just say the chip is out of the bag. We have achieved the very elusive complete culinary conversion dear readers.  The chip bag is empty. I repeat, the chip bag is empty.

I knew I had it in the proverbial chip bag when I started to pile on the cheese. Picture this: the bottom slice was broiled, oiled, rubbed with garlic, cheesed, topped with chips and cheesed again. Then, it started. The subtle peeks over the shoulder, the what did you put on top of that it looks not too bad proceeding to wow, that looks really really good proceeding to when will it be ready? (either they were hooked or they were really hungry).

Between you and me, I made sure to open the oven at the most opportune times allowing for maximum olfactory advantage. When your battle is this epic you have to pull out all the stops.

The moment of truth:

Let the crumbs speak for themselves.

Fellow food lovers, you should have seen it. The senses kicked in and salivating, savoring, crunching began and sounds were coming out.  Then, behold, the widening of eyes, the flavors registering and, the ultimate compliment:  this would make great pub food, you know, in a bar, after beer, and lots of drinking ... soooooo goood ... Yes!

For those of you who are looking at this thinking you shouldn't ... you totally should. I'll give you a few reasons so you can sleep at night. Laugh as loud as you will but this is the perfect fall food (yes I dare) in moderation because it replenishes salt lost during the summer months of heat and sweating. It gives the needed fat (yes, needed fat) to prepare the skin for the moisture depletion of the next 6 months of dehydration (at least on the east coast Canadian end). It gives you antioxidants from the fresh garlic and the good fats from the olive oil.

I guess this would be a good time to dish so:

Here is what you need:

2 slices of bread of your choice (crusty outsides and soft insides are my loves)
1 small clove of garlic
1 bag of lays ( big or small depends on how grand pow!pow!pow! you want your sandwich to be)
peppery olive oil 
extra old cheddar (shaved or grated), no mild will do.
mayo (good stuff please, it is a chip sandwich after all)
yellow mustard (go retro!)

Here is what to do:

1. Pre-toast both slices of bread in the oven at 350 to your desired crispiness. Drizzle the "bottom toast" with olive oil, rub it with a fresh clove of garlic and top it with cheese. Gingerly place the chips on top of the cheesy bread (they drop like lead if you are not careful).Then, you guessed it, gingerly, place the cheese on top of the barely balanced chips (if you lose some, cheese or chips, panic not, just pick up, discard and replenish).

2. Once perfect, place cheesed chip bread in a 350 oven for as long as it takes the cheese to melt (for me, 1.5 minutes on broil and on the very top rack)

3. At this point, adorn the "top toast" with mayo and yellow mustard and place (I know you know what's coming here) gingerly, on top of your perfectly finished chip sandwich.

Bon appetit dear reader.

And thank you for keeping an open mind.

Happy Halloween dear readers.


  1. You had me at "chip". My weakness, my bff, my saviour, my worst friend, my love.

    But now.....mixed with cheese and garlic and toast and mayo and...............I have to stop....I'm beginning to quiver.

    So just stop it!!! No, don't. It's brilliant!

  2. Wanda! A woman after my own heart. It is indeed a gem. Thanks :)

  3. Nice to see that you're back, Oana. I'm still a little sceptical about a chip sandwich, but I'm sure that if I show this to my boyfriend, they'll be on the table for dinner tomorrow.

  4. Thanks Katie. Try it. You'll see ...

  5. I've decided: when I get around to making mayo from scratch (been meaning to for while now), I will use it for a chip sandwich. Also, yellow mustard is awesome. I'm sorry to say that I pooh-poohed it for a number of years. I gained new appreciation for it while in Romania. Yellow mustard is the proper mustard to use with mici--fancier stuff just doesn't taste quite right.
    One last you have any peppery olive oil recommendations? I tend to buy 3 litre cans of Colavita just because it's decent, versatile, and not too expensive, but as a result, I don't know much about other brands.

  6. That's great. I love homemade mayo. Yeah yellow mustard is awesome paired with the right things. As with anything else. Try Frantoi Cutrera Estate. Let me know what you think... :)