Right you are. I suppose the sugar content or pH is out of whack.
I grew up with them, too, but my parents were both born in Poland. Butter or margarine on sandwiches in the US is not all that common. This has been discussed on the Dope before, I’m pretty sure. I’m actually a bit surprised at how weird some people find it, because it’s perfectly normal to me.
I’ve never run into anyone who thought butter as a sandwich spread was weird, just bland.
The American Midwest has some regions where jello “salads” are extremely common. These (rather unappetizing, in my opinion) dishes can contain pretty much anything, from whipped Crisco to hot dogs to cheese shreds. I once visited with a Minnesota native who served plain jello with a dish of mayonnaise which was apparently meant to be a spread.
… and you think we’re weird for combining one sweet dessert with another? :eek:
Crazy people live everywhere. I’ve lived in Minnesota all my life and no one’s ever tried to serve me plain jello (as in, a block of unflavored gelatin?) and mayo.
Yeah, it would be bland on its own. Though freshly-baked bread with real butter is delicious.
One exception to olive spread: muffaletta sandwiches. Well, it’s more of an olive salad, but conceptually the same. Granted, it’s more of an American (specifically New Orleans - which is an outlier for American cuisine, anyway) take on a Sicilian style sandwich, but it’s still there. Kind of hard to find a decent one away from New Orleans, though there are a few shops here in the Houston/Galveston area you can get a decent one.
You do see such sammiches more in the Midwest - it’s not that uncommon in rural areas around here to have ham sandwiches at large gatherings which have been spread with butter instead of mayo or whatever. And it’s almost always ham sandwiches, never turkey or roast beef. At least, from what I’ve seen. I bet it’s more uncommon to see them in urban areas, though. Maybe.
There’s also the butter burger phenomenon, as popularized first in Milwaukee (I think). Toasted hamburger buns slathered with butter which you then add the hamburger (or cheeseburger) to.
My mother always put butter on her sandwiches. Even on PBJ. I think maybe it stopped the J from leaking through the bread. But on lunchmeat sandwiches, or meatloaf sandwiches, pretty much anything between two slices of bread, she inserted butter. Of course, she loved butter. She’d run every kernel of popcorn over a stick of room-temp butter before eating it.
StG
Sometimes the buns are slathered in melted butter and then grilled or toasted, as opposed to being toasted first and then buttered.
There are some sandwiches, like patty melts and Reubens, in which the sandwich is assembled and then grilled, as well. I’ve never come across a sandwich that had butter spread on cold bread, unless the bread was then toasted or grilled.
The best flavors are the cherry (black cherry? dark cherry?) which is easy to find and the o-so-rare “peach” one, which only one or two stores in town carry. The apricot is gross and is NOT a substitute for the peach. Beware!
Thanks for that info. DH and I watched an episode of “Good Eats” recently that had orange marmalade being made. DH isn’t that fond of oranges, but we both like limes, so we were wondering if a lime marmalade would work. Looks like it would.
I’m USian, and my grandfather would put butter on a PBJ, along with the customary ingredients. Not to my liking.
When he visited Australia, he was a bit surprised by beet and/or fried egg on burgers.
And then there’s something my mom makes that she calls “garden marmalade”, which is made from tomatoes, basil, and garlic. It sounds really weird, but it’s wonderful on bread and butter.
Not sure about putting vegetables in my yogurt, but I did have some absolutely wonderful garlic yogurt the first time I visited Crete.
Butter on cold sandwiches isn’t weird - I’ve known plenty of people who do that - but it is disgusting.
Oh, definitely!
I think–but I may be wrong–that Martini meant olive oil spread, given the conceptual pairing with butter and margarine.
Ye olde Jell-O salad recipes are less weird if you know about aspic and the discontinued Jell-O flavors; Celery, Italian Salad, Mixed Vegetable, and Seasoned Tomato.
The other problem is texture. Using the directions on the box makes a gelatine that’s too strong,
CMC