I would try one, just to say I had tried one. It doesn’t actually seem like a terrible combo, though I’m not sure about mayo, which is not my favorite spread or condiment.
Here’s the Subway Nutrition Page on its breads. It’s confusing because they don’t tell you the units of anything
https://www.subway.com/en-US/MenuNutrition/Nutrition/NutritionGrid
The sugars column says that the breads contain between 1 and 8 – somethings, Grams? Calories? Who knows?
According to the leftmost column, the full-size breads have about 70 whatevers (the first column is labeled “Amount”, whatever that is. Grams?). The next column lists “Calories”, which is about 200 for full-size breads.
Based on that, I wouldn’t have guessed 10% sugar. I’d take 8/200 and get about 4%.
But that would be assuming calories. If you went by “amount”, it’s be 8/70 = 11%, which is more in line with the Irish court’s claim. .
A McDonald’s bun weighs 52 grams and has 5 grams of sugar. That’s 9.6%
What's The Weight of McDonald's Burgers?.
Several American breads are pretty sugar-heavy, too
That Insider article is scary. This is unthinkable:
There’s less sugar in a Ferrero Rocher than a slice of The Vermont Bread Company’s Wheat Cinnamon Raisin Breakfast Bread.
Streuth.
j
Agreed about mayo. But as some have said above, a plain sandwich can also be good, depending on what the main ingredient is. For a sandwich made with authentic aromatic kielbasa or smoked garlic sausage, I find that a well-buttered bun is all that is required. But for something like smoked turkey or sliced grilled chicken breast, sliced tomato, lettuce, and mayo are essential!
Those don’t even need butter, either. … Butter?
Perhaps yet another personal quirk, but I love butter (unsalted). It somehow complements a smoked sausage sandwich in a way I can’t describe. I might occasionally add a dab of Dijon mustard, too, but most of the time that seems like heresy. I’ve developed an appreciation since childhood for authentic ethnic smoked sausage, typically kielbasa but there are others. I will note that the vast majority of kielbasa and the like commonly found in most grocery stores appears to made out of sawdust and is not what I’m talking about at all!
It’s actually quite nice with certain sandwiches. For example, there’s the traditional jambon beurre, or ham and butter sandwich by the French. It is sublime when done right. I also grew up with a lot of open faced sandwiches (which may not count as sandwiches) that my parents made, and those were best with butter, in my opinion. Of course, those types of sandwiches weren’t gargantuan affairs: a slice or two of deli meat and perhaps some very thinly sliced onion and tomato with salt and pepper to finish. You can taste the butter in those, and it complemented the sandwich. Just, for me, ham + butter is a great combination.
Butter is also good on the traditional “Thanksgiving leftover” sandwich of sliced turkey and stuffing on a roll.
I grew up with various types of kielbasas, smoke, unsmoked, flavored with various herbs and spices. “Kielbasa” just means “sausage” in Polish. I don’t strongly mind those Eckridge Farms or whatever Kielbasas they sell, but they are so “wet” compared to the types of sausages I grew up with. It’s not the right texture.
A bacon butty requires butter, brown sauce is ideal and never ketchup.