Great Edibles Recipes: Chip Sandwich

This addition to the Great Stoner Cuisine collection is an easy twist on a staple stoner food: The Sandwich (non-medicated). When it comes to sandwiches, I feel about as passionate as Shaggy and Scooby. In fact, in my high school yearbook, my senior photo shows me holding a sandwich in one hand.

I. Love. Sandwiches.

Guided by the belief that some things are just more satisfying if they crunch, I have been making chip sandwiches for years. The idea is rather complex: Take your favorite sandwich, and put chips on it.

Personally, I love a good smoked turkey breast on sourdough bread. A little mayo, mustard, lettuce and red onion with some Havarti or other cheese you dig (raw milk cheddar is phenomenal), then add chips (again up to you, but I really like Kettle chips, especially the sea salt and vinegar kind, yum!). Bonjourno! Sandwich radmazingness.

A few tricks of the trade: Put your cheese and/or meat on the bread prior to lacing it with chips. Sometimes those chips get sharp edges and a swift bite can send them piercing through the bread and into the tender flesh of your gums or mouth. A layer of meat or cheese between the chips and bread acts like a bullet proof vest for the roof of your mouth, and the bread will not get too punctured.

Also, after your masterpiece is complete, briefly press down on the top of the bread while its still on the plate/cutting board. A little burst of pressure will shatter the structure of the chips and make it easier to take a bite without dragging all the goodies out of your sammy like some wolf on the range eating a buffalo’s intestine.

Share some of your favorite chip sandwich iterations! I’m always looking for more delicious sandwich adventures.

Check out other posts from Weedist’s Great Edibles Recipes series!