This month is the month that National Crisp Sandwich week takes place. Seabrooks Crisps are looking for your sandwich ideas. Here's the recipe I came up with.
In the same way that most my recipes are invented, I had some items sat in the fridge that needed using up so I decided to see what I could do with them. This time I needed to use up an Aubergine and some basil.
Ingredients: (makes 3-4 sandwiches)
Seabrook Straight Cut Sea Salted Crisps
50 - 100g Grated cheddar cheese
25g fresh basil
Sundried tomato paste (ours contains tomato puree, garlic and herbs in it)
Chunky crusty bread - sliced
Salad to serve (we used lettuce, tomato and sugar snap peas)
1. Preheat the oven to 200C. Slice the aubergine and rub with olive oil on both sides. Cook in the oven for 20 minutes.
2. Remove from oven and sprinkle the grated cheese over the aubergine. Return to oven for a further 5-8 minutes until the cheese is bubbling, crispy and golden.
3. In a blender, blitz together the basil, capers and a drizzle of olive oil.
4. Slice your chunky bread and place under the grill to toast one side of it.
5. On the untoasted side, spread the sundried tomato paste, then spread your basil/caper/olive oil mixture on top of that. Pop back under the grill just for a minute or so.
6. Now place your cheesy baked aubergines on top and add the MOST important ingredient....THE CRISPS!
This recipe works best with Seabrook Straight Cut Sea Salted Crisps.
7. You can then serve with a small side salad if desired or your Cheesy Aubegine Crisp Sarnie can be eaten just as it is!
It makes a really filling sandwich meal and is perfect all year round. In summer the Aubergines make it great value for money (I picked up my aubergine for just 50p at the supermarket) and in the winter months this would be a really comforting warming sandwich to eat.
This recipe is an entry into the National Crisp Sarnie Week competition with Seabrook crisps. You can find out more about the competition here. And you can find out more about Seabrook Crisps here.