Not between your knees?
I believe that only applies to chicken salad.
Wow, the idea of butter on a sandwich makes me feel nauseated. Nasty, cold, greasy butter mixing with sandwich fixings. Shudder.
Pretty much the only sandwiches I eat anymore are the very occasional egg salad. I think bread is kinda a waste of calories.
How do you hold it - Meat on top, stuff underneath or vice versa?
Whatever is most likely to fall off goes on top, for ease of putting it back. Often, that’s tomato and lettuce.
Do you butter it? / Does it have mayo? / Does it have both?
Mayo sometimes (especially on a BLT), butter occasionally (outsides of grilled cheese, mostly), both, not that I know of, though maybe Athena’s on to something.
However, I am a fan of diverse sandwich moistening agents, a.k.a. spreads, dressings, etc. and find your poll options quaint and limiting. I love mustard but also like fancy stuff with interesting ingredients, with extra points if it sounds weird but tastes good, like mango salsa. Sometimes more than one moistening agent is called for, as in Yummy Tofu Sandwiches (see below).
Is it made with slices of bread, baguette, or some other type of bread? / White or brown?
Totally depends on the sandwich. I like dark rye with anything beefy. I like a grilled croissant with avacado and bacon and brie. I like whole-grain with turkey. Grilled cheese needs white, or at least a bland brown.
Side of?
Something that goes well with the sandwich.
I’m totally justified in killing anyone who refers to sandwiches as “sammiches” or “sammies”, right?
Yes, if the offender is more than six years old, and if you kill without letting the offender get death-rattle spittle on my tasty sammich. Er.
Am I the only person out there that puts Sriracha on sandwiches (and most everything else, too) ?
Probably not.
What cheeses do we like on our sandwiches?
Depends on the freakin’ sandwich, duh. Swiss is nice with turkey, coleslaw, and Thousand Island… new mozzarella with tomato, basil, oil and vinegar… a little blue cheese with roast beef and horseradish…
What’s your all time favorite homemade sandwich?
Yummy Tofu Sandwiches! mr emilyforce makes them when he knows I’m having a bad day. He marinates slices of tofu in a wonderful mix of soy sauce, mustard, ginger, black pepper, and whatever else he’s trying this time. He sautees it with more marinade. He toasts slices of Billion-Seed Hippie Bread from the grocery down the street. He puts a layer of good-quality mayonnaise on the toast. He assembles the above with plenty of tomato and some spinach or spring greens, and sets the plate down solidly before he calls me for dinner and I knock him over on my way to the table.
mmmm… yummy tofu sandwiches…
Once or twice a year, maybe Valentine’s Day and my birthday, he makes a sort of Benedictine open-face sandwich of poached eggs with crispy American bacon and steamed asparagus under hollandaise sauce on toast. If that counts, that’s my all time fave.
OK, seriously missing absent husband right now.
My new question: What was the last new kind of sandwich you’ve tried?
For me, it was that Swiss with turkey, coleslaw, and Thousand Island (with lettuce and tomato). I didn’t think I liked Thousand Island.
It all depends on the sandwich. Take two slices of Brownberry whole wheat, spread peanut butter on one slice, cover the peanut butter with yellow onion slices, cover with the second slice of bread, pick it up and enjoy. But pickled herring and onions goes on a crusty roll or a Kaiser roll, with nothing else on it. Homemade crusty rolls for a venison, onion and garlic sandwich. Pastrami and tongue goes on rye, with some horseradish mustard. Cut a baguette in half and layer on some slices of fresh tomato and onion, a touch of salt, some pepper and some olive oil. Meatloaf goes on any kind of bread you have, with some lettuce and mayo. Mmmmm, sandwiches…
eeeeeeeeeeeeeeeeeeeeewww
I like butter on sandwiches.
If it’s a meat sandwich, lettuce & stuff on bottom, meat on top; if I have cheese, I put the cheese between slices of meat.
I usually do butter my sandwiches before putting on mayo or mustard; my Mom used to butter them too, so I guess that must have been her Anglophilic tendency. 
Depends … lately, I’ve been using spicy brown mustard, even on turkey. LOL Still buttering (margarining actually), but only a light smear. Calories, you know.
Yes, usually both margarine & mustard.
Whole wheat or whole grain; I like pita bread too, and pumpernickel.
No question to add, but if I’m making tuna (or some other meat) salad, of course I mix that with mayo. And yes, I butter the jelly side of a PB&J sandwich.
How do you hold it - Meat on top, stuff underneath or vice versa?
Whatever’s heaviest (usually meat) on the bottom.
Do you butter it?
Only if it’s a peanut butter ‘n’ butter sandwich.
Does it have mayo?
No. Unless it’s tuna, and then the mayo is PART of it.
Does it have both?
Are you insane, man?
Is it made with slices of bread, baguette, or some other type of bread?
Sometimes bread, sometimes pita. Baguette is for dipping in olive oil and garlic. Really special bread is best with just butter.
White or brown?
White bread should be returned to the Elmer’s glue factory it came from.
**
Acceptable sandwich types:**
Peanut butter and butter on soft whole wheat.
Peanut butter and honey on soft whole wheat.
Peanut butter and banana on soft whole wheat.
Cheese on Brownberry original (red label, not that newfangled purple label crap) whole wheat.
Tuna salad on whole wheat toast.
Ham, cheese, and mustard on anything, but often in a whole wheat pita.
Two slices of beef summer sausage and Old Dutch non-rippled potato chips smashed together between 2 pieces of soft whole wheat bread.
Add your own question for the next doper.
What is the best topping for toast?
Count me as someone who would never have thought of butter on a sandwich - until I had a French ham sandwich on a baguette with sweet butter, Dijon mustard and thin slices of those little sour French pickles. It’s a popular 'wich in France, and they’re sold everywhere. I’m a convert.
How do you hold it - Meat on top, stuff underneath or vice versa?
Whichever way I pick it up.
Do you butter it?
Sometimes
Does it have mayo?
Most of the time.
Does it have both?
Sometimes.
Is it made with slices of bread, baguette, or some other type of bread?
Yes.
White or brown?
Yes.
Side of?
Another sandwich.
I’m totally justified in killing anyone who refers to sandwiches as “sammiches” or “sammies”, right?
Surely.
m I the only person out there that puts Sriracha on sandwiches (and most everything else, too) ?
Since I have no idea what that is… maybe.
What cheeses do we like on our sandwiches?
Any or all.
What’s your all time favorite homemade sandwich?
Rare roast beef, swiss cheese, lettuce, and mayo… with or without butter, on good rye.
My favorite sandwich ever. I must eat at least 100 of these a year:
Boar’s Head Honey Roasted Turkey - 1 or 2 slices
Boar’s Head Baby Swiss - usually 1 slice since my deli tends to cut them thick
either Arnold’s Country White bread or Rudi’s Organic Bakery Light Jewish Rye bread…depends on where I was last doing my grocery shopping at
some form of mayo (usually either Kraft or Hellman’s fully-fattening, occasionally Kraft Miracle Whip, and lately I’ve been buying Smart-Balance Omega which is actually very good), spread on both pieces of bread.
NEVER cut the sandwich in half. If I want to take my time eating it, I’ll eat the crust first.
How do you hold it - Meat on top, stuff underneath or vice versa?
Unless there is an obvious top to the sandwich (as when it’s on a bun) however I pick it up is how I hold it.
Do you butter it?
Sometimes. It must only be a thin smear though, so I only get butter when in a restaurant or make my own (certain people in my family put way too much on otherwise).
Does it have mayo?
Not generally, no. Only if there is chicken or turkey (again with the thin smear for both of these) or tuna salad. BLT if I have that.
Does it have both?
If I make my own sandwich, yes.
Is it made with slices of bread, baguette, or some other type of bread?
Whatever I have on hand. Today was made with petite bread loaves that I had made on the weekend.
White or brown?
Again with whatever I have on hand. Pita, sourdough, rye, whole wheat, honey oat wheat… if it’s bread and I want to make a sandwich I’ll use it.
How do you hold it - Meat on top, stuff underneath or vice versa?
Meat on the bottom
Do you butter it?
Grilled sandwiches on the outside only.
Does it have mayo?
I dislike mayo…I am a mustard kind of guy although oil and vinager on an italian sub, hogie, grinder, po boy…pick a name
Does it have both?
no
**Is it made with slices of bread, baguette, or some other type of bread?**typically sliced bread bread but I do like sub rolls on occasion.
White or brown?
I am a fan of the darker breads - whear, oat and Rye
What do you call the larger sandwich - sub, hogie, grinder, po boy etc.
Agreed that this isn’t the most sensical thread ever started by Lobsang, but it’s a far sight better than his worst. 
If I’m making my most perfect-at-home sammich it goes like this:
- Once slice of non-squishy non-white bread.
- Miracle Whip. Yes, yes, I know - wrong. Shut up and eat your plain boring mayonnaise. For you, Lobs, Miracle Whip has the flavor of Salad Cream with the consistency of mayo.
- Sommer sausage from my hometown locker, thinly sliced.
- A little Miracle Whip to stick the snausage to the…
- Cheese. I’m not picky here. Cheddar, pepper jack, swiss, american - whatever’s on hand.
- A little Miracle Whip to stick the cheese to the…
- Thinly sliced tomatoes.
- Then throw something leafy and green on top. I really like fresh spinach here, but anything lettuce-y will do.
9/10. Another slice of bread with Miracle Whip.
But there’s nothing wrong with dollar buns, butter, meat and cheese.
Even better, though, is what my sis has taken to calling “funeral caviar”: cooked ring bologna ground with dill pickles and Miracle Whip, in a big Tupperware tub, dollar buns on the side, served in the funeral home’s “family room” with Aunt Nora’s peanut butter cookies. Good Eats, man, and the ONLY reason to show up for a funeral.
Had never experienced butter on a non-grilled sandwich until the now Mrs moved in with me in while I was working in Wisconsin back in 1979. The thought of it still grosses me out 29 years later.
Just save my butter for the baked potato please
How do you hold it - Meat on top, stuff underneath or vice versa?
As far as I’m concerned, there is no downside to a sandwich.
Do you butter it?
Sometimes. It’s mostly a penchant from my Papa (Grandfather). He always buttered his sandwiches. I like homeade roastbeef and real ham from the joint sandwiches with butter.
Does it have mayo?
I like Mayo, but it’s more likely to have Miracle Whip because of my location and culture. But I prefer gulden’s or a deli style mustard.
Does it have both?
Sometimes, most often…Not.
Is it made with slices of bread, baguette, or some other type of bread?
We like the typical Wonderbread style “Italian” bread… really, mostly like Wonderbread with a little body, width, and sesame seeds.
White or Brown?
Lets put it this way. I only wish I could get my hands on a good Hessiche Bauernbrot.
Question for the next doper…
What’s the best English Mustard?
How do you hold it - Meat on top, stuff underneath or vice versa?
Generally, meat on the bottom but I don’t stress about it.
Do you butter it?
Depends. If it’s one of those dinner roll sandwiches that you would see at a party with the deli tray of coldcuts, then yes, otherwise not generally.
Does it have mayo?
Most of the time, unless I want a drier sandwich or I feel the mayo will conflict with another item.
Does it have both?
No.
Is it made with slices of bread, baguette, or some other type of bread?
Baguettes are for breakfast sandwiches. Otherwise, whatever grain is in the house.
White or brown?
White for grilled cheese. Whole grain for others.
What’s the best English Mustard?
I, uh, I use French’s or sometimes Grey Poupon if I want mustard. I prefer honey mustard if it’s available. Please don’t hit me.
- I hold it depending on what it is: If its a square sandwich- I don’t care. Whichever way I pick it up.
If it’s a Sub/Hamburger bun- I put whatever side goes on top on top (usually ends up w/ meat on the bottom) - No Butter, unless its a grilled cheese sammich. (yeah, i wanted to say it :P, better than a chicken sang-wich)
- Mayo- yes.
- Ugh. No.
- I like my breads. But usually just a sliced wheat bread.
- Wheat. (and I’m brown, since someone mentioned what they were)
- Fork: I never eat sammiches with a Fork. Never heard of this before!
- Side of: I usually just each sandwiches alone. But a chocolate chip cookie would be nice. Or some decent French Fries at a restaurant if I have a fancy sandwich. Otherwise nothing on the side.
- Pickles: I will nibble on a slice of a pickles sometimes. Mostly as it cleanses the Palate in my opinion. So I usually eat them to end the sandwich taste, or of the side dish.
- Cheese: I like all kinds of cheeses, but prefer White American, Sharp Cheddar, or Provolone.
- Sammies: From Quizno’s - dumb name, but i like to eat one as a side sadly to my sandwich. But its basically a mini-version of what I normally get anyways.
- **Sriracha ** - No clue what that is.
- Fav. Sandwich: Bacon, Ham, Chicken club w/ Olives, mushrooms, spinach, mayo/mustard. And of course White American on Toasted Wheat bread.
- Newest tried sandwich: That’s a toughie… Don’t remember: Meanings its been more than 3months or so.
- **Toast Topping: **Jelly and Butter of course!
- **Larger Sandwich: ** It’s a Sub.
Butter is pretty much a necessity for most sandwiches.