A peanut butter and jelly sandwich made crunchy with a layer of Corn Flakes? Why not? Recipes follow (photos #5 and #6), but here’s how the idea began.

First came the chip butty.

A chip butty, chip barm* or chip bun (photo #5) is a British working class recipe, a sandwich filled with chips (British chips are like steak-cut French fries; potato chips are called crisps in the U.K.).

It originated in fish and chip shops in the Great Britain† in the 19th century.

A chip butty is different from a crisp sandwich, which is a U.K. sandwich that includes crisps—potato chips—as the filling (photo #6).

The crisp sandwich history is more recent: an Irish woman, Noreen O’Neill, invented it in 1961 as a cheap way to feed her 18 kids. (Is the American version of this a potato chip and mayonnaise sandwich?)

In addition to the crisps (potato chips), any other sandwich ingredients may be added to a create a more substantial crisp sandwich: BLT, ham and cheese, egg, tuna, even a fish and chips sandwich (fried fish and chips [fries] on bread instead of on a plate or in a paper wrapper).

Under the “don’t knock it until you’ve tried it” rubric, it’s a favorite of chef Nigella Lawson—great comfort food. While there are only three ingredients (bread, butter, potato chips), here are tips for making the best version, courtesy of Tara Holland in The Kitchn.

By the way, Nigella prefers sea salt and vinegar chips on her sandwich. Get creative with barbecue, cinnamon and sugar, jalapeño, sour cream and chive, or any other flavor.

Go “nouvelle” with sweet potato chips or vegetable chips; go retro with Fritos or tortilla chips.

Today’s food fun recipe ports the idea of a crisp sandwich to an American favorite: peanut butter and jelly.
 
 
RECIPE #1: PEANUT BUTTER, JELLY & CORN FLAKES OR CHIPS SANDWICH

We came across this recipe in another form: as a fried PB & J sandwich with a Corn Flakes crust—our own version. The fried recipe is below (photo #4).

If you like extra sweetness, use Frosted Flakes instead of Corn Flakes and use raisin bread or King’s Hawaiian sweet bread.

If you like salty and sweet, use potato chips instead of Corn Flakes.
 
Ingredients

 
Preparation

You know the drill:

1. SPREAD peanut butter on one slice of bread.

2. SPREAD jelly on another slice.

3. Place Corn Flakes atop the PB, and bananas atop the jelly. Join the two pieces, and slice as desired.
 
 
RECIPE #2: HOLLY’S FRIED PB & J WITH CORNFLAKES

While browsing online, we came across this simply delicious fried PB & J sandwich with a crunchy Corn Flakes coating.

It was created by Holly of Holly’s Cheat Day.

She added Frosted Flakes to her PB & J because she was out of crunchy peanut butter. Necessity is the mother of invention, and our inspiration for this sandwich.

If you have panko (Japanese bread crumbs), those work too.

Ingredients

 
Preparation

1. CRUSH the cereal with your hands or a rolling pin, place on a plate, and set aside.

2. WHISK the eggs and milk in a small bowl until well combined. Set aside.

3. PLACE a large pan over medium heat, melting a few tablespoons of butter into it.

4. SPREAD each slice of bread with peanut butter or jelly on either side. Stack into a sandwich and dip the top and bottom into the egg wash.

5. DIP both sides into the crushed cereal, making sure to heavily coat.

6. PLACE the sandwich in the hot pan for a couple of minutes on each side, or until the desired crispness is reached. Slice in half and serve.
 
 
________________
 
*In certain English dialects “barm” is yeast. The term is also used as an abbreviation for “barm cake,” a small soft-crusted white bread roll or bun leavened with barm).

*†The island country of Great Britain or United Kingdom includes England, Wales, Scotland, and Northern Ireland. The British Isles or Islands is purely a geographical term that refers to the islands of Great Britain, Northern Ireland and the Republic of Ireland, along with some 5,000 smaller islands scattered around Great Britain’s coasts, including the Channel Islands and the Isle of Man.
 
 
 
 
 

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[1] Just add Corn Flakes to a classic PB & J (photo © Jif).

[2] Comfort food: peanut butter, jelly, and Corn Flakes (photo © S—— Food Porn | Reddit).

[3] We prefer the original, but there are also Kellogg’s Corn Flakes with Real Almond & Honey, Kellogg’s Corn Flakes with Real Strawberry Puree, Kellogg’s Corn Flakes with Real S Honey, Kellogg’s Frosted Flakes, and General Mills Reese’s Puffs Cereal [among others] (photo © Kellogg’s).

[4] A fried peanut butter and jelly sandwich with crushed Corn Flakes in the batter (photo © Holly’s Cheat Day).

[5] A chip butty is a French fry sandwich on buttered bread or a roll. Here’s a recipe (photo © Taste Of Home).

[6] In the U.K., ask for a crisp sandwich. In the U.S. combine white bread, potato chips, and mayonnaise (photo © Tara Holland | The Kitchn).

[7] The Mitrailette, from Belgium, combines fried potatoes with fried meat (sausage, burger, steak) and a sauce mayonnaise, ketchup, garlic sauce, bearnaise sauce, etc.) on a piece of baguette. Some add crudités (grated carrot, lettuce, tomato, cabbage) and cheese (photo © Renatus | Wikipedia).

[2] It stands by in the backyard without blowing over.

[3] Its handy at the picnic table.

[4] It stands ready when camping or backyard grilling.

For picnics, cookouts, tailgates, and other parties, Roll Gear has come up with a winner.

The Take A Roll holder is a heavy-duty portable paper towel roll protector. In five colors, it keeps paper towels clean and ready to use.
 
 
WHY YOU NEED TAKE A ROLL

If you keep a roll of paper towels close by for the inevitable spills, you may recognize one of these problems:

 
 
THE REAL MOTHER OF INVENTION

There actually was a particular mother of invention. As the story goes, her children were drinking milkshakes in the back of the car when one lost his grip and his shake went airborne all over the seat, floor, ceiling, and kid.

The mother reached back for the paper towels she kept for such occasions, only to find the roll had suffered a direct hit from the milkshake as well.

Thus came the idea that even paper towels need to be shielded from becoming dirty, wet, and useless.

After years of painstaking research, prototyping and testing, this woman-owned company now manufactures a protective case for paper towels, proudly made in the U.S.A.
 
 
WHERE WILL YOU USE TAKE A ROLL?

Take-A-Roll is great for:

 
Plus:

 
 
GET YOUR TAKE A ROLL
 
Take A Roll will fit most standard size paper towel rolls. Our jumbo roll fit just fine. Depending on the brand, you may have to peel off a few sheets before inserting the roll.

Get yours for $24.95 (save 20% on four for $80) at TheRollGear.com.

[5] Pick your color(s).
 
 
________________
 
*In Plato’s Republic (ca. 375 B.C.E., the sage wrote: “our need will be the real creator.” Jowett’s 1894 translation rendered this loosely as “The true creator is necessity, who is the mother of our invention.” Over time, this became the English proverb, “Necessity is the mother of invention.”
 
 

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August 19th is National Hot & Spicy Day (January 16th is International Hot & Spicy Foods Day). You can:

 
Or, make the Thai chicken and mango sauté that follows.

> The history of chicken.

> The history of mangoes.
 
 
RECIPE: SAUTÉED MANGO, BRUSSELS SPROUTS & CHICKEN WITH SPICY MANGO SAUCE

If you don’t like Brussels sprouts, substitute a large dice of zucchini and cook for just 2-3 minutes until zucchini is al dente.

Thanks to the Foundation For Fresh Produce for the recipe.

Ingredients

 
Preparation

1. COOK the rice according to package directions.

2. MAKE the spicy mango sauce. Place half the diced mangoes, half the minced garlic, rice vinegar, lime juice, Thai chili garlic sauce and soy sauce in a food processor or blender. Mix until just smooth.

3. CUT the Brussels sprouts in half vertically.

4. HEAT the olive oil in a large skillet. Add garlic and sauté until golden.

5. ADD the chicken. Cook 3-4 minutes, tossing occasionally. Add the Brussels sprouts and sauté another additional 5 minutes.

6. ADD the remaining mango and cook an additional 3 minutes. Stir in the spicy mango sauce, cover with a lid and cook for 2 more minutes.

7. REMOVE from the heat, serve over rice, and garnish with cilantro.
 
 
THAI GARLIC CHILI PASTE & THAI GARLIC CHILI SAUCE: THE DIFFERENCE

Thai garlic chili paste, nam prik pao, has a more dense texture and a more intense flavor profile. The main ingredient is chili pepper, and the paste is often homemade. Here’s a recipe.

The paste can be used as a cooking ingredient or as a seasoning/condiment after a dish is prepared.

Thai garlic chili sauce has a modified flavor profile and has a much looser consistency. It is not the same as Thai sweet chili dipping sauce, but both the sauce and paste can be sweetened with brown sugar.

Some sauces are prepared with tomatoes.

You can substitute chili garlic sauce for chili garlic paste by loosening the consistency with a little water and a dash of vinegar and some seasoning (and optional salt and sugar).

[1] Spicy mango chicken with Brussels sprouts. You can substitute zucchini (photo © Foundation For Fresh Produce.

[2] Here’s how to dice a mango (photo © I Love Mangoes).

[3] Smaller Brussels sprouts are more tender than larger ones (photo © Sweetgreen).

[4] Thai chili garlic sauce. Find it online (photo © Foodie Market Panama).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Avocado pizza with homemade avocado pesto. The recipe is below (photos #1 and #5 © California Avocado Commission).

[2] Hass avocados (photo © Hass Avocado Board).

[3] Avocado pizza with Serrano ham. The difference between Serrano and Prosciutto hams (photo © Avocados From Chile).

[5] Grilled pizza with avocado, fig, and Prosciutto. Here’s the recipe.

[6] Check out these avocado toast recipes (photo of avocado toast with mashed black beans © Better Bean).
 

[5] Too many avocados? Put then on the grill or invite people for a DIY stuffed avocado bar (photo © California Avocado Commission).

And we can’t wait to make it again!

The recipe was created by Fresno-based Ashley Hankins, the author, photographer, and recipe developer for her vegan food blog, Eat Figs Not Pigs.

The recipe follows. But first:
 
CELEBRATE THESE AVOCADO HOLIDAYS

 
Plus:

 
 
MORE AVOCADO RECIPES

> 60 more avocado recipes.

> 50 more pizza recipes.

> How to ripen avocados quickly.

> How to freeze avocados.

> Avocado history

> Avocado Toast history

> Guacamole history
 
 
RECIPE: AVOCADO PESTO PIZZA

This vegan take on the classic pesto pizza is topped high with seasonal green veggies and California avocados. Great for Meatless Mondays!

Thanks to the California Avocado Commission for the recipe.
 
Ingredients For The Avocado Pesto

You can make this up to three days ahead of making the pizza.

 
Variations

 
Beverage Pairings

 
 
Preparation

1. MAKE the avocado pesto, up to 3 days before use. Add half of the olive oil and all remaining ingredients into a food processor. Pulse until smooth, adding the remaining olive oil in small increments until you reach your desired consistency. Taste and adjust seasonings, adding more salt if necessary. Store in the fridge.

2. PREHEAT the oven to 400°F. Roll out dough on a clean, lightly floured surface to about 14 inches around. Transfer the rolled dough to a prepared baking sheet or pizza stone.

3. SPREAD 3/4 of the avocado pesto evenly onto the dough. Top evenly with the vegan and 2/3 of the Parmesan, half the zucchini, and all the asparagus.

4. PLACE the pizza in the oven and bake for 15 to 20 minutes, until the crust is a light golden-brown and the cheese is melty. Remove from the oven.

5. TOP the pizza with the remaining Parmesan and zucchini ribbons and the broccoli microgreens, and thinly sliced avocado.

6. SQUEEZE some fresh lemon juice onto the avocado, slice the pizza into even pieces and serve with the rest of the avocado pesto on the side.

The avocado is classified as a single-seeded berry, as are the date, mango, avocado, and olive. Here’s why.
 
 

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If you’re a Scotch lover who recently won the lottery—or are just plain rich—or are expecting a really great 50th birthday or anniversary gift from the family—then check out this very limited edition from Benriach Distillery in Speyside.

Only four bottles will be available in the U.S.

Distilled on September 21st, 1966, this rouge-chestnut gold beauty has an A.B.V. of 44.5% (89 proof), with a nose of chestnut, maraschino cherry, and gentle acacia honey, interwoven with seductive truffle, narcissus, and refined musk, on a perfectly honed background of oak.

The palate promises luxurious refinement, per the brand, with sublime honeyed dates and delicate oak spices, in harmony with the lingering finesse of apple, pear, and traces of grapefruit.

(They told us all this—there are not exactly samples available.)

And the cost, as noted in the headline: $25,000.

The Scotch was crafted from one exceptional cask by Master Blender Dr. Rachel Barrie, following decades of maturation in Benriach’s Speyside warehouses.

Benriach 1966 Cask Aged 50 Years is the first Benriach expression to be bottled at 50 years old. The bespoke crystal decanter was made in Scotland by Glasstorm.

Each decanter is nestled in a presentation box made by master craftsman John Galvin (photo #1). Its design inspired by the colorful array of eclectic casks which fill Benriach’s warehouses, where the cask has been nurtured for half a century.
 
 
ABOUT BENRIACH SCOTCH WHISKY

This Speyside single malt has a heritage dating to 1898, when founder John Duff built the distillery.

The distillery stands on the site of the old Riach Farm in north Speyside (benriach means Hill of Riach in Scottish Gaelic).

Its water flows from a mineral-rich aquifer, deep beneath the grounds.

Visitors are invited. You can book a tour on the website.
 
 
TO PURCHASE BENRIACH SCOTCH WHISKY

The 50-Year-Old is not ready for delivery just yet, but the bottles are being pre-sold.

Serious inquiries can be sent via the Benriach website.

For the other expressions of Benriach, inquire at your nearest fine spirits store.
 
 
BENRIACH EXPRESSIONS

Thanks to a long-standing tradition of distilling The distillery produces three styles of Scotch whisky; classic unpeated, Highland peated and triple distilled.

Together with an eclectic selection of casks from around the world, the whisky makers are able to explore the full flavor possibilities of single malt, creating some of the richest, most multi-layered whiskies in Speyside.

Benriach is a Speyside gem, and not all of it is pricey. Some examples:

 
 
MORE TO KNOW

> The different types of whisky/whiskey: a glossary.

> The difference between whisky and whiskey.

> How to cook with Scotch.

> The five different expressions of Scotch and the five Scotch-producing regions.

> Pairing food with single-malt Scotch.
 
 
HOLIDAYS TO POUR A GLASS OF SCOTCH

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] The presentation box is made by a master craftsman (all photos © 2024 Benriach).

[2] No matter what Scotch, store the bottle away from direct sunlight, which can affect the color and delicate flavors and cause evaporation.

[3] We can only imagine the explosive flavor of the 50-Year-Old.

[4] But, other expressions of Benriach are certainly affordable. We’ve found the 10-Year-Old Speyside Single Malt Scotch for under $60, and the 12-Year-Old for a few dollars more.

[5] A gift for any lover of fine Scotch: the Riedel Vinum Single Malt Whisky glass, designed emphasize the elegant creaminess of top quality single malt whisky. See more information here (photo © Riedel).