So we had baked beans on toast for breakfast as the perfect start of the day, and that got me thinking, later on, as the evening comes, and i've downed a few ales, I would be wanting a chip butty. But some folk seem to have strange ideas on how this is best constructed. Nothing wrong with a fancy elaboration, such as a "bocadillo de tortilla de patata", but a good chip butty in my mind should be a spartanish rejoicement in balancing the subtilties of each of the ingredients. For me, it is medium-sliced white loaf - the softer the better. Quoting the excellent LadyFlashman ; "No ciabatta, no sour dough, no brioche and nothing organic or looks like it is homemade! And definitely NOT brown bread!" Salted butter, generously applied. Juicy medium-fat chips "French fries are too thin for a chip butty! They are too crispy, you need more potato and more soggy grease!" Place a row of chips along one side of the bread, fold.....eat. Thats it, any titivating, to my mind, is superfluous. ....although many would add a sauce of condiment (I'll admit to enjoying the occasional addition of freshly ground black pepper) So how do you relish yours? Maybe a bit fancy, but still yummy; I came across this surprisingly tasty looking step-by-step recipe for making "Chip Butty é um típico prato britânico." on an Brazilian website(scroll down a little)...well worth a look. This is someone who really loves the joyous simplicity of good food...and the self-made fish-fingers accompaniment look amazing.