Earn your crust: 5 ingenious uses for sandwich crusts

The upper crust

I mark #NationalSandwichDay by sharing some nifty ways to use up sandwich crusts, which are guaranteed to make your hair curly…

As any parent will know – crusts are the devil’s food. That is, if you are aged between two and 10.

I can’t count the number of times I’ve opened up the lunch box of my school-age son and found the crusts uneaten. It doesn’t matter what the sandwich contained, or even if I spread the butter right to the edges, these neatly crimped right angles of bread are always discarded. Their only crime: being a crust.

In an effort to stop these breadovers ending up in the recycling caddy, I’ve been rounding up a few ingenious ways to reuse these bready semi-circles and floury Ls – and thought you might find them useful too.

  1. Cheesy, herby chips – one for those savoury sandwich cuts off, and almost good enough to make from fresh;
  2. Crust and butter pudding – a must for those sticky jam sarnies (1 U.S cup is roughly 60g, or approx. 250ml);
  3. This recipe for crunchy croutons suggests using a whole loaf but it works well with saved breadends, provided they don’t have too much butter and other fillings on them;
  4. This recipe for panzanella uses pizza crust (another thing that gets leftover in our house) – but it’s equally good with crusts. Brown and toast them in the same way and mix up with the fresh veg and cheese;
  5. Make the crusts into breadcrumbs and you have a myriad of options from vegetable coatings and toppings for ice-cream (if they are sweet sandwiches) to this lovely River Cottage pesto.



I'd love to know what you think about this!

This site uses Akismet to reduce spam. Learn how your comment data is processed.