Wait. What? Americans don't put butter in their sandwiches?

[GoodOldEmmaNess]

How can this make sense? That's what butter is - the thing that goes in sandwiches. Can I take the blue pill and forget I ever read this?
https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches

My point is that your average American at home is not calling burgers sandwiches.

If you're going out for lunch and say, let's get some sandwiches, you understand you're just going to a deli and getting a sandwich, you're not going to McDonalds or for burgers

If you're making burgers for dinner you say, we're having burgers, you don't say we're having sandwiches

Menus may put burgers in a sandwich category because it's convenient, but Americans are not stupid, they know the difference between a sandwich and a burger

I always put butter on my sandwiches, but only buy Kerrygold here in the USA. I've bought cheaper butter and it's basically a slab of grease with no buttery flavour. Maybe that's why (some) Americans don't use butter in sandwiches?

Oh, and 227g of Kerrygold is about $5 where I live, so it's considered a premium product.

AHH I remember this! but I can't remember the 4th line

Me neither since my cholesterol blood test was high. So no no butter and low fat things.

@BitOutOfPractice same here! I’m always learning something on here 😂

I though USA 'biscuits were like our cobblers - found on top of stews or can be sweeter version on fruit desserts - so buttering them sounds odd - but if they more like cheese scones that makes sense.

Like most Southern (US) women, I consider myself an expert on biscuits. They are either a breakfast food, eaten similarly to other breakfast pastries or as a bread item for dinner, like a dinner roll would be. The closest thing in the UK is a scone, but biscuits are (or should be) softer than traditional scones, with a somewhat crispy top. The best ones are made with a soft winter wheat such as Martha White, lard, and buttermilk.

Some people like sausage gravy with biscuits for breakfast, but that is regional within the South and was not part of the cuisine I grew up eating (coastal Deep South).

I have realised that I am the only person in my family (that I am aware of) who does not use butter or margarine in their sandwiches. Always the rebel 🍞 and to the poster who who asked me how I can spread my peanut butter from the fridge.

Easily

Peanut butter is not butter though, it's crushed peanuts and nothing else. Plenty of oil going on there.

@TripleDaisySummer, there are regional brands for potato chips (crisps). Herr's is one available in New York. They offer a vast variety of flavors, many more than the national brands.

https://shop.herrs.com/collections/potato-chips

@ihavespoken I shared the full tongue twister upthread.
I tried to say it out loud - it was hard 😂

As for burgers being sandwiches, well, technically they are. In the US, some restaurants might list them under "sandwiches" but most that I frequent list them separately. And certainly in common parlance, people differentiate.

@dreamingbohemian chill dear !
I never said American were stupid - just BK and Maccyds call hamburgers etc "sandwiches".

Butter in sandwiches is minging. I seldom send back food, but that is one thing I can't overlook.

@ihavespoken

Then the butter won't be bitter.

Only 4 lines in my recollection, none of that batter lark 😁

I like my biscuits with butter and a drizzle of honey.

Sorry! I was thinking of the original poster who said

Oh come on they clearly don’t do sandwiches properly, do they?
They call hamburgers sandwiches FFS

And sprinkled with sugar the way my auntie used to make it.

Freshly baked bread and butter is the food of the gods. If I haveotast I have loads of butter and then only a tiny smear of jam or marmalade or peanut butter or whatever.
butter stops the sandwich getting soggy. I don’t like lots of sauce/Mayo etc in a sandwich though

The best ones are made with a soft winter wheat such as Martha White, lard, and buttermilk.

Quoting my own post here, but that should have said White Lily flour, which is hard to find outside the South.

I grew up with unbuttered sandwiches and as a result prefer meat sandwiches without (though egg and cheese sandwiches with). My American friend, who used both butter and mayo, was horrified and offered mayo which, despite not really liking it normally, I found really nice with meats.

I'm bringing my daughter up with buttered sandwiches, though, as that's the norm over here and I'd rather she be happy with ready-made sandwiches.

It's climatic isn't it ?Most of the year in the UK butter can live in a butter dish, not go rancid and can prevent "wet" sandwich fillings making the bread soggy. Children regularly take ham/cheese or jam sandwiches to school with no fear of them spoiling. You try that South of Washington between April and October. Similary the Italians don't do butter on bread, but the French do. BYW Canadian butter on waffles with maple syrup is amazing.

I don’t butter all sandwiches, I use mayo

i also don’t butter toast if I am having jam on it

Dear Heart, Of course and fingers not triangles - the horror. 😮

I can confirm burgers are burgers and sandwiches are sandwiches and never the twain shall meet in the northern midwest too.

A cobbler is generally a fruit plus dumpling or other dough or even cake-like topping dessert in the US. I'd call a dollop of dough steamed on top of a stew a dumpling, though they can also be boiled in soups and stews.

There's a huge variety of crisp/ chip flavours available. My favourite is dill pickle.
www.therecipe.com/chip-flavors-ranked/
This is just a small sample.

I expect that's it @CarolinaInTheMorning , I don't have or want a coffee maker, but I'd be lost without a kettle. But I was astounded when I read that most Americans don't have one!