Yep, the light layer of butter should melt but still be slightly cold and seperate it's self from the grease.Yes they do.
It melts if done correctly,and that is the best possible example of using butter in a sandwhich.
I agree with you Mayo mover butter on sandwiches and ideally a sandwich will be on a french stick or a ciabatta or something along those lines.Sandwiches call for Mayo, not butter in my part of the world. I also voted diagonal cut as I find it simply more appealing to the eye and no other reason. Also chose bread with crusts on as it's part of the fucking bread. Actually, most of my sandwiches are eaten on French Bread, so naturally you leave the crust on, but I do keep it on sliced bread sandwiches like BLT's and Club Sandwiches.
I'm inclined to agree that is true in the case of 90+% of fillings cases. However...Anyone who chooses no butter on a sandwich is a wrong un.
Bacon does not require butter, merely brown sauce and maybe a dip of one slice in the bacon fat. That said, most of the bacon sarnies I eat these days are bacon and melted cheese in toasted bread. No fucking butter.Bacon sarnies don't require butter, OTW, nor do sausage sarnies.
I like them with some things but not as a sandwich - too much fucking bread there. Crusts are for toasting, buttering and slathering with pate, or slapping a fried egg onto.I enjoy crust slices but I also feel they're the worst slice and I ran out of votes so went with worst slice.
Not unless it's toasted. Food of the gods is the juice from the joint, gone cold and the slapped on hot toast.Any cunt on here like bread and dripping?
This man knows.Yep, the light layer of butter should melt but still be slightly cold and seperate it's self from the grease.
Crisp sandwiches are the most important butter wise imo. You need about half an inch of cold Lurpak on each slice or you shouldn't bother.
Anyone who makes sandwiches in anything other than rectangles needs to fuck off immediately.
I'm not bothered for dripping on toast, though I can quite easily do a loaf of bread and dripping in one session.Not unless it's toasted. Food of the gods is the juice from the joint, gone cold and the slapped on hot toast.
As for the cut, I don't usually triangle. I usually halve or quarter into rectangles or squares, respectively.
Aye I'm no sauce either. Both red and brown are overpowering imo, no need when you've got nicely cooked bacon melting into your bread.This man knows.
A piping hot fried bacon on white bread sandwhich is godly (im a no sauce man through choice these days but I'll take either brown or red if need be)
Tangentially, the last few times I went into Sainsbury's looking for beef dripping they didn't have any, they only had lard. So last time I looked asked one of the staff and the cunts don't sell it anymore. "No one was buying it".I'm not bothered for dripping on toast, though I can quite easily do a loaf of bread and dripping in one session.
I don't mind dripping on pikelets either (and, no, they're not crumpets).