A chip butty, chip sandwich, chip barm, chip roll, chip muffin, piece-n-chips (in Scottish English), chip piece (in Dundonian) is a sandwich made with bread or a bread roll (usually white and buttered) and hot chips (i.e. French fries), often with some sort of sauce such as tomato sauce (i.e. ketchup) or brown sauce. The word butty is a contraction of “bread and butter” that came from northern England, perhaps Yorkshire or Liverpool.
The chip butty was originally considered a working-class meal and was served in pubs. In the United Kingdom, chips are rarely ever cooked solely for the reason of a chip sandwich. Usually a meal is served with a round of bread so diners can assemble their own chip butty with leftover chips. The chip butty can be vegetarian-friendly if the chips are not fried in lard or dripping, as used to be traditional in a British chip shop. One variation is the chip bap or barm, which uses a floury bap or barm cake instead of white sliced bread. Another variation frequently seen in the North is the scollop butty, in which the chips are battered before frying. In the East Midlands a chip sandwich is referred to as a “chip cob”.
- hot chips
- sliced white bread, or pitta bread for kebab-shop style
- tomato sauce or a brown sauce (optional)
- Make sure the chips are not too greasy and have been well drained.
- Take two slices of bread and butter both on one side, then apply tomato sauce and spread evenly over the bread.
- Next add chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers.
- Put both slices of bread together and eat immediately.