Poll of the Day > So tried butter on a sandwich instead of mayo

(+) Yeah! (+)

Good Salami and Gouda cheese, butter on one side. I must say it is different than mayo, not sure if its better or not. But the fact I am the type that keeps butter in the fridge, it may be some time before I try it again since its a pain to get it to spread.

Overall 9/10

---

hypnox posted...

Good Salami and Gouda cheese, butter on one side. I must say it is different than mayo, not sure if its better or not. But the fact I am the type that keeps butter in the fridge, it may be some time before I try it again since its a pain to get it to spread.

Overall 9/10

I keep my butter in the fridge, and its not to hard to spread. Maybe the fridge is too cold. You could also use a warm knife to help spread it easier
---

I'm not a butter person other than using it in mashed potatoes.

---

You need a different kind of butter.



---

Butter is an ideal food.

Oh tc that's just a load of rich creamery butter...

---

Just keep a small amount of butter at room temperature so it's more easily spreadable. Butter doesn't exactly go bad quickly, even at room temperature, so you're not likely to waste an appreciable amount if you're just keeping a little bit out of the fridge.

---

hypnox posted...

Good Salami and Gouda cheese, butter on one side. I must say it is different than mayo, not sure if its better or not. But the fact I am the type that keeps butter in the fridge, it may be some time before I try it again since its a pain to get it to spread.

Overall 9/10

Get a butter dish and cover it and leave it out. Unless you live somewhere incredibly hot. Then keep it in the fridge and take it out about 30 minutes to soften it enough.
---

Why instead ? you use butter on the bread and mayo or another sauce in-between.

Gotta try Irish butter. It's 82% butterfat vs 80% of regular butter. Which means it's got 10% less non-butter.

---

You can use a butter bell to keep room temperature butter fresh



---

Just butter raw on a sandwhich? That's nasty...

Btw, I did this thing for a while where I would put three slices of balogna on a skillet with butter and fry them up, then set them aside and cook an egg in the balogna juice that's leftover on the pan. Next, get two slices of bread and add mayo to one side (browns better than butter and has a better flavor), put them mayo side down to brown, then assemble the sandwhich complete with some cheese. Keep it in the pan for a little bit so it all heats up and the cheese melts. Then BAM -- breakfast sandwhich.

I stopped making it because the balogna was too salty for me. Plus, I hate breakfast and eating that much in the morning was gross.

---

jkdarlow posted...

Why instead ? you use butter on the bread and mayo or another sauce in-between.

Gross.

eating4fun posted...

Gotta try Irish butter. It's 82% butterfat vs 80% of regular butter. Which means it's got 10% less non-butter.

Good stuff. Had Italian butter a few times too.
---

1) Mayo is gross

2) You don't need mayo or butter

3) You don't need cheese

Meat and bread, as god (particularly this one) intended.

---

I've used butter in sandwiches before because I toasted the bread.

---

I toasted some San Francisco-style sourdough, spread butter on it, then added cheddar & swiss cheese and hot rotisserie chicken.

---