Buttered sandwiches

[ImNotJoeMyNameIsHarry]

Please help me and my DP with this. He's just made a sandwich for me. Do you butter both pieces or just the 1?

Sandwiches without butter? Or buttered but only on one side? Wrong! Sandwiches should be liberally buttered on both sides, right to the crust (or edge if you've cut the crusts off).

Call 101 and ask for advice op

Both.

If the sandwich has fillings, will you still taste the butter?

I only put butter if it's plain.

Both! It's what stops the sandwich filling from escaping. As a child I refused any "butter" but once I got older I realised I was being crazy. Only thinly mind, you don't want to taste the butter. Sometimes I'll use mayo instead though ( again, both sides ).

Both - for waterproofing and adhesion.

However I do draw the line before buttering burger and hotdog buns as my MIL does. That is madness (the butter melts for a start... )

Funny buttering story for you:

I asked my dad to make my DS a cheese sandwich and to "butter both sides as it helps the cheese to stick."

Apparently he always butters both sides so this extra specification triggered some kind of short circuit in his brain. He buttered both insides and filled with cheese a la normal sandwich. And then he proceeded to butter both outsides as well. And stuck cheese to the outside for good measure!

I do butter the outside if I'm making a toasted cheese sandwich-it helps it to go nice and crispy.

Pret a manger sandwiches always seem to have butter on one slice only, have never fathomed why. The filling does always fall out from that side.

Yes - for the best cheese toasties = butter the outside of the bread (only) & dry fry.

Both with spreadable Lurpak or otherwise any proper butter.

DD1 notices and complains if sandwiches are made with margarine. Rightly so.

Chewbecca - what is dry frying?

Both

Gosh. I grew up with butter on one side only. DH butters both sides and I have started doing this too because it tastes better, but I always feel greedy for doing it.

Ham sandwiches at home used to be made bread, butter, mayo (directly on top of the butter), ham, cucumber/tomato/both, bread. I have branched out by adding extra mayo to the naked slice because tomatoes go well with mayo.

Oh, and on the subject of the butter being too cold, that's fine at this time of year, but in the winter the butter goes rock solid even though it lives on the worktop. I need a warming butter dish.

Both. DH has been re-educated on this as he used to do the thick slab of butter on one side and dry bread the other. Claimed that was how his mother taught him so I asked her and she looked like this --> and proceeded to butter both pieces.

I don't care what he does for his own sandwives but if he is going to bother to make one for me, it might as well be one I can eat, so he has learned to do both thinly rather than watch me gag on it.

Sandwives? Interesting autocorrect there, FFS.

I grew up with beef dripping on bread as a snack. Never did me any harm
-ignores scales-

Both. But only if it is real butter. Don't eat anything else.

In fact, it doesn't really need another filler. Home made bread and butter is quite enough...

Butter on both pieces, you massive, massive weirdos.

Neither

cooltoned, in a frying pan but with no fat added to the pan. So make a cheese sandwich with the butter on the outside and pop straight into a warm frying pan, turn over after a couple of mins. As well as being tastier, the frying pan goes in the dishwasher too, whereas my grill pan doesn't!

My sister does just the one but I don't know where she's got it from as we've never done it in the family! I don't know why you would only do one!

Aah, I encountered the one-side-buttered sarnie in hospital, it was baffling and inedible (dry filling). I assumed it was some sort of NHS cost cutting, now I know.

I have butter on bread but never on sandwiches, because I'm used to not having it any sandwich with it on tastes overwhelmingly buttery to me. Also calorie counting using mfp and it's pretty difficult to spread bread without getting as many calories from the butter as from the bread! So I'm quite glad I don't like it!

We only have proper butter and it is left out in a melamine dish for as long as it takes to be eaten, most of a week usually. It has never gone mouldy. Spreadable butter (which is mostly vegetable oil so not butter at all) is not even spreadable from the fridge anyway ime!!!

"Spreadable butter (which is mostly vegetable oil so not butter at all)"

Lurpak spreadable contains 64% butter, so it isn't mostly vegetable oil. Country Life has 57% butter.