I’ve tried the potato-chips-in-a-sandwich thing before and it didn’t blow my mind. If I’m eating a sandwich, I don’t think I’ve ever thought: “You know what this needs? More starch and a shit ton of sodium.” I can get crunchiness from other ingredients, if necessary.
I eat one Primanti sandwich each year, a capicola and egg.
The day before our flight to St Martin we drive down to the La Quinta near the airport and check in. We walk next door to Primanti’s and start vacation.
Except for COVID year, we’ve done this once a year 18 times in a row. I always think of Guinistasia when I’m there, since she loved Primanti’s.
Yup. OP is 100% correct.
I issue a doppleganger challenge! On the SDMB, no one is ever 100% correct, at most we go “Yeah, that’s the way I’d do it but [make 1+ minor/major changes]”.
You’re totally right!
-an Inception-type layered reality swirls around ParallelLines and ShadowFacts, collapsing into a quantum singularity of paradox, threatening to consume the entire board-
This makes no logical sense to me. The chips take up a lot of room that could be use for other, more sensible sandwich ingredients. Also, when you bite a sandwich like that, you’ll inevitably get splinters of chips spewing out of the sandwich, which is in fact a tasteless and childish thing in an adult setting. It’s space inefficient as well as sloppy. When you keep them on the side, you can control exactly how much chip taste you get with each bite of the sandwich.
Hmmm… I might have to try this.
It makes me so sad that there is no local place to get falafel.
If it’s good enough for Cosby Obama…
Harsh.
Yep. Agreed and I’ve had a Primantis at the original location, as well as fries in schwarmas, and even on sausage in the Cleveland Polish Boy. They all detract, in my opinion, because of the big layer of carbo mush they form. I don’t do potato chips these days really, but on.a Wonder Bread sandwich they’d be perfect.
The one caveat I’d add to the OP is that you have to put them on right before eating. As in, seconds before you take a bite. Otherwise they get soggy, and soggy potato chips are completely worthless.
True. This is why chips on a sandwich probably wouldn’t work in a restaurant setting.
I used to crush up Frito’s and put them on my ham sandwich.
I still eat bologna but only Hebrew National. With mustard and yes- a dab of mayo (which I rarely consume).
Yeah. sadly I cant eat more than a few Frito’s without my gut telling me that was a mistake. I used to eat them all the time.
Potato chip salad https://archive.is/kLffo
Only on a sandwich from a can have I regressed to childish ways. Sloppy Joes, tuna fish, beefaroni all improved with chips pretzels or Fritos.
Here’s an article about sandwiches with chips in them from J. Kenji Lopez-Alt.
The actual recipe is paywalled, but the description in the article is probably enough.
You can’t put chips on the sandwich because then you never get the ratio right. Get the ratio of tuna to bread correct, take bite, eat as many chips as it takes to balance out. That’s perfection.
Here’s one- a Mickie D’s Filet O Fish, with extra Tartar Sauce, add a packet of Salt and Vinegar Crisps atop, between the steamed buns. Dip in the North American, special recipe, McDonald’s Heinz ketcup packettes. Bet you didn’t know McDonald’s Heinz Ketchup is differently formulated than store shelf ketchup?
The McChippy.
Nah, it just means that they serve you the chips on the side and let you finish the assembly. Which is in fact how most places that serve sandwiches do it, even if they’ve forgotten why they do it.