Ingredients with Measurements:
- 4 large potatoes, peeled and sliced into thick chips
- 2 tablespoons vegetable oil
- 4 slices of white bread
- 4 tablespoons butter
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
Special equipment needed:
- Baking sheet
- Frying pan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the sliced potatoes with vegetable oil, salt, and pepper. Spread them out on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
3. While the chips are cooking, make the gravy. In a frying pan, heat the broth and Worcestershire sauce over medium heat.
4. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Add the cornstarch mixture to the frying pan and whisk until the gravy thickens. Keep warm.
5. Toast the slices of bread and spread each slice with butter.
6. Once the chips are done, place them on top of two slices of bread. Pour the gravy over the chips and top with the remaining slices of bread.
7. Cut each sandwich in half and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Oven: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 64g
Protein: 9g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of bread you prefer.
- You can use any type of oil you prefer.
- You can use chicken or turkey broth instead of beef or vegetable broth.
Variations:
- Add sliced cheese on top of the chips before pouring the gravy.
- Add sliced onions or mushrooms to the gravy.
- Use sweet potato or parsnip chips instead of regular potato chips.
Tips and tricks:
- Make sure the chips are sliced thickly to ensure they stay crispy.
- Use a whisk to prevent lumps in the gravy.
- If the gravy is too thick, add more broth to thin it out.
Storage instructions:
The chip butty with gravy is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sandwich in a toaster oven or oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chip butty with gravy on a plate with a side of coleslaw or a small salad.
Garnishes:
Sprinkle chopped parsley or chives on top of the sandwich for a pop of color.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Coleslaw, potato salad, or a small green salad.
Troubleshooting advice:
- If the chips are not crispy enough, bake them for a few more minutes.
- If the gravy is too thin, add more cornstarch.
Food safety advice:
Make sure to cook the chips until they are golden brown and crispy to ensure they are fully cooked.
Food history:
The chip butty with gravy is a popular British dish that originated in northern England.
Flavor profiles:
The dish is savory and comforting, with crispy chips, buttery bread, and rich gravy.
Serving suggestions:
Serve the chip butty with gravy as a quick and easy lunch or dinner.
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Taste: Savory, Rich, Comforting, Hearty