What’s a Chip Butty?

I love love love long holiday weekends when I can spend the time being my geeky little self and reading through my cookbooks and food magazines and scouring the internets for recipes or histories of recipes. I find history fascinating as it is (if I’d had more time, it would’ve been my second major in college, rather than just my minor), and if I had to pick a favorite time period in history, it probably would be the late 18th-Century/early 19th-Century…Although Ancient History is really interesting too. It just blows my mind the things people came up with thousands of years ago, and without the technology and resources we have today.

But anyway…While scrolling through some of my favorite blogs (I have a small handful I read everyday, others I kind of rotate through each week), I happened upon a review post that Marie at The English Kitchen did for a grilled cheese cookbook. What’s so special about grilled cheese? Nothing really…Jay and the bambino like the old-school Wonder Bread and Kraft Singles version that we all pretty much grew up with alongside some Campbell’s Tomato Soup (which I loathe)….I prefer a crisp, crunchy panini with something like mozzarella or Cheddar-Jack…And a couple slices of bacon. But back to Marie’s post…One of the recipes she tried was for “Ultimate Cheesy Fries,” something she likened to an “upscale Chip Butty.” I had never heard of a “Chip Butty,” but she explains that it’s chips (aka fries) sandwiched between two slices of buttered bread. The Carb Junkie in me suddenly went berserk. Jay asked, since we weren’t going to Sunday dinner at his parents’ house this week, what I wanted to do for lunch, and I said “Chip Butties!”

And that meant another trek to the grocery store (I wish I’d find these recipes BEFORE I went shopping for the week!), since I didn’t have chips, and while I bought a loaf of Italian bread at Buttercrust yesterday, Jay’s brother ended up hanging out with us most of the afternoon, and stayed for dinner (I made steak sandwiches). So I needed bread too.

Chip Butty Closed

I thought Texas toast would be suitable for these. According to an article I found on Serious Eats, salt, vinegar, cheese and ketchup are all acceptable additions to chip butties. I chose to go with them all.

Chip Butty Open-Faced

They were good! REALLY good! And not that unusual–If you’re at all familiar with Primanti Bros. Restaurants.

Yield: 4

Chip Butty

Chip Butty
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes


  • 8 slices of Texas toast
  • 1/2 bag of steak fries (I used Ore-Ida)
  • butter
  • 1/2 C shredded cheese (I used Cheddar)
  • Optional ingredients: kosher or sea salt, malt vinegar, ketchup, HP sauce


Preheat oven to 450 degrees F. Cook fries according to package directions.

While fries are cooking, butter each slice of the Texas toast, and set aside.

Once the fries are finished, sprinkle them with salt and the malt vinegar, and toss. Place about 3/4 C of the fries on each of 4 slices of the bread. Top each with about 2 Tbsp. of the shredded cheese, and some ketchup (if desired). Pop back in the oven for a couple minutes to melt the cheese. Top with the remaining slices of bread and enjoy!

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I asked Jay what he thought and he said he liked them. I figure they’re a bit of a guilty pleasure…Something I totally could eat every day, but really shouldn’t. Now if you’ll excuse me, I’m going to go toss some laundry in the washer and then slip into a carb coma for awhile! Happy Sunday everyone!