My father did this. He told me, in all seriousness, that the US army had an official manual for how to make sandwiches which said to do so. The reason is supposedly to prevent juices from soaking into the bread.
Which just goes to show how much the US Army knows. The bread is supposed to soak up juices-- That’s what it’s there for.
My Dad did this for basically everything that went between bread. That’s midwest US without only the W in WASP applying.
I can see doing it to keep the bread from getting soggy, but I have a weird butter aversion, and don’t do it. Mayo and real mustard for me. 100% Canadian.
Your logic is unassailable, yet I know of restaurants who use mayo as a barrier to keep their flavorless bread from absorbing any quality of deliciousness.
Sandwiches should be buttered. Though it need only be on one slice of the bread. Two is fancier, I admit.
Hamburger buns should be buttered before putting other stuff on them too.
QtM, Midwesterner.
I am Canadian and I don’t really see this at all. You butter toast for breakfast but not for any sandwich. That’s what mayo is for. Never in my life have I seen someone buttering a frigging hotdog bun.
You don’t want the bread soggy, you numptie. That way madness lies.
A sandwich is supposed to be held. You do not want to hold a soggy sandwich.
Consider yourself told.
Why the hell are you buttering (meaning putting a spread of some sort, not necessarily butter) your bread if you’re not going to do both sides? That’s like tarring only one side of a boat.
Nope, never heard of that before.
I’m adding flavor, not looking for symmetry.
I’m still confused: Butter in addition to mayo or some other spread -or- Butter instead of some other spread?
It wouldn’t seem all that odd to me to use butter instead of another spread, but mainly if the bread was toasted.
You really think butter is blocking other juices though?
Instead of. And toasted doesn’t matter to me. Using nice soft, spreadable lightly salted butter, produced locally, on bread is delicious. We don’t keep it in the fridge but on the counter. Never lasts long enough to spoil.
My mother used margarine. It’s to build a healthy layer of blubber for the Minnesota and Canadian winters.
I thought the stereotype was that we put mayonnaise on all of our sandwiches. It mostly applies to me.
I certainly had butter or margarine on sandwiches as a kid, but I don’t make them that way. My dad would make my lunches to bring to school, which would often feature a cheese sandwich: cheddar cheese and a bit of margarine.
I think that butter goes well on cinnamon buns, assuming that they’re warm enough to melt the butter.
I’ve also tried buttering hot dog buns. It’s not bad.
It helps.
Yeah, when I do spreads or condiments of any kind, it’s always just on one of the slices of bread, so far as I can think (mayo, cream cheese, peanut butter, mustard, etc.)
I don’t want to be around you people when the sandwich inevitably comes apart.
No, can’t think of any sandwich I’d put butter on. But then any cold sandwich I’m likely to eat will have mayo and mustard on it so I’m not exactly eating it dry and without fat.
Hot sandwiches usually have melted/melty cheese on them so while no butter, almost every sandwich I’ve ever eaten has had a liquid-ish fat on it.
Cyros nailed it.
Without butter/margarine as a moisture barrier, unless you’re going to eat it straight away, the bread will suck all the crispy out of the lettuce, or fall apart from absorbing juice from tomatoes, etc. Without a moisture barrier any mayo, mustard etc will get fully absorbed into the bread negatively affecting its yumminess!
Of course both sides are buttered! As it should be.
Now you know.