The iconic crisp sandwich is a firm favourite! A combination of Irish brie, red onion jam for sweetness and crisps all on some wholesome brown granary bread. Sure, it doesn't get much better than that!
- brown granary bread
- Irish brie
- red onions
- 200 g sugar
- 100 ml red wine
- 100 ml red wine vinegar
- Cover onions in liquid and dissolve sugar on low heat.
- Cover the pot in greaseproof paper and cook on high for 10 minutes.
- Reduce temperature to low and cook for 40 minutes until liquid is reduced and onion is vibrant red in colour.
- Allow to cool, and spread on the brown bread along with Keogh's crisps and brie for the perfect Irish sandwich.
Recipe courtesy of Keogh's Farm and Naomi Byrne.