I’m not sure this could cause Instant Death the way some of the foods I have posted here could, but I suspect if you ate too many of these you would not be doing yourself any favors. However, this is one of the few foods I have posted here that I would actually eat.
The Chip Butty
This hails from Jolly Olde England, and the next time I am in England, I plan to eat as many of these as possible. It’s the perfect food, a french fry sandwich.
I love my carbohydrates, and this would be right up my alley, just like the potato pizza in Rome, and putting stuffing on your turkey sandwich after Thanksgiving. I’m sure I could put quite a few of these away.
This sarnie (that’s English for “sandwich”) even has it’s own song. Apparently they sing this at the Sheffield United football matches. I think I have just found another thing to add to my English to do list.
Here are the lyrics:
You Fill Up My Senses,
Like A Gallon Of Magnet,
Like A Packet Of Woodbines,
Like A Good Pinch Of Snuff,
Like A Night Out In Sheffield,
Like A Greasy Chip Butty,
Like Sheffield United,
Come Fill Me Again,
Na Na Na Na Na…OOOOHH!
I think one of these would be perfect with a Diet Coke and a packet of crisps…
You may think I am exaggerating, but these really are the best sandwiches ever. I love them. So will you. You will have to make rules for yourself about how often you can prepare them because you will want to eat them every day.
I originally got this recipe from Rachel Ray Magazine. I think I have only made one real change to them. The original recipe says to fry up a skirt steak and then slice the meat. But that seems like more work than it’s worth so I just use deli meat. I’m lazy that way. Rachel calls them Gaucho Cheesesteaks but we just call them nirvana.
The first time I made them Tom and I were silent during dinner enjoying their deliciousness. Tom looked up at me and asked; “are these hard to make?” When I told him no his relief was visible. It was one of the first dinners I made when we got home from Rome.
Trust me, you will love them. Get your car keys and go get this stuff right now.
- 1 cup lightly packed flat-leaf parsley
- 5 garlic cloves
- 1 jalapeño pepper, seeded and roughly chopped
- ½ tsp crushed red pepper flakes
- Juice of 2 limes
- 1/3 cup red wine vinegar
- 1-cup extra virgin olive oil (no that’s not a typo. It really is one cup. Don’t bother using your best stuff-get the store brand. I keep some handy just to make these).
- Salt and freshly ground pepper
- 1 small red onion thinly sliced (I never put this in)
- 3 plum tomatoes cut into small wedges (use whatever tomatoes you have handy I’ve used everything from beefsteak to grape tomatoes with equally yummy results)
- 2 lbs sliced deli roast beef
- 4 sub rolls split
- 1 package of crumbled feta cheese
- Preheat the oven to 400 degrees.
- Put the garlic, jalapeño and parsley in your food processor and pulse until everything is finely chopped. Add the red pepper flakes, lime juice, vinegar and oil and a little salt and pepper if you think of it.
- Put the tomatoes, onions (if you are using them) and beef in a bowl. Pour the sauce over it all and let it marinate for a few minutes.
- Put the sub rolls on a cookie sheet. Use a spoon and spoon some of the sauce onto the bread. Put some of the beef mixture on each half.
- Top with the feta cheese.
- Bake for about 10 minutes, or until the cheese is melty and the bread has browned a little at the edges
We eat them as open-faced sandwiches with a knife and fork. We also never get a full 2 pounds of beef. If it’s just Tom and I eating them I get a half-pound. If I want leftovers (and I always want leftovers) I get a pound. If you are serving a crowd get 2 pounds.
Oh they are so good. You will thank me for this.