I personally find it very weird, but my mom tells me that her mother (who grew up on a farm) used to tell her to add butter to our sandwiches when we were little kids because she thought we needed to out some weight on. And, apparently, she used to serve do this for my mom and her brothers and sisters when they were younger too. So, I thought it was an “old school, “down on the farm” type of thing to do.

Ditto re 11:18 post.

Around our house we put butter on the butter. Mmmmmmm.

And +1 for jambon beurre.

You need butter on ‘hard’ breads. Plus, it tastes good with butter. A good combo of flavor.

Typical American bread is soft, so it doesn’t need butter. In fact it doesn’t taste good with butter. A bad combo of flavor.

That’s why American will still put butter in toast, because it’s hardened.

It was common to put butter on sandwiches when I was growing up in Minnesota. Maybe because of all the Scandinavian influences. My parents put it on everything, including peanut butter sandwiches. They abhorred a dry sandwich and for whatever reason we never had mayo in the house.

I just don’t see how butter could be a bad addition to any food

Anonymous wrote:

Anonymous wrote:
I'm French, and while I actually don't eat a lot of butter, there is nothing better tasting than *cultured* butter on fresh bread. This is what got me through the lockdown: home made fresh out of the oven sourdough with Normandie butter!

The baguette jambon beurre isn't the best known French sandwich for nothing. You get one at a boulangerie, then stroll along the banks of the Seine near Notre Dame, in late April or early May when the horse chestnuts are in bloom.

PP please explain "cultured butter", how is it different from the butter sold in the US? I want butter so badly right now

Well, the butter went to elite schools, participated in cotillion, has traveled extensively, and speaks several languages. Obviously.

Anonymous wrote:
I'm French, and while I actually don't eat a lot of butter, there is nothing better tasting than *cultured* butter on fresh bread. This is what got me through the lockdown: home made fresh out of the oven sourdough with Normandie butter!

The baguette jambon beurre isn't the best known French sandwich for nothing. You get one at a boulangerie, then stroll along the banks of the Seine near Notre Dame, in late April or early May when the horse chestnuts are in bloom.

PP please explain "cultured butter", how is it different from the butter sold in the US? I want butter so badly right now

Anonymous wrote:

Anonymous wrote:How bizarre. Butter on sandwiches is very common in the U.S. - this is how I grew up making sandwiches.

Not very common in the US. Just because you did it doesn’t make it very common.

Agree, have never seen this in the US, but have seen it in France and Scotland. Butter sandwich - meaning bread and butter - sure. A meat sandwich with butter, I have never seen in the US. It's always mayo (which I hate) or mustard (which I love).

Years ago DH and I did hiking trips in England and Scotland and stayed at places that would make you a sandwich to take on the trail. We always had to specify "no butter please" or they'd slather it an inch thick before adding the roast beef, turkey, or cheese. (Who needs cheese AND butter in the same sandwich??) They always laughed at us.

I admit I go to Paul for a Jambon beurre sandwich. I will pay that like 10 dollars. I miss them so much!

Anonymous wrote:
I'm French, and while I actually don't eat a lot of butter, there is nothing better tasting than *cultured* butter on fresh bread. This is what got me through the lockdown: home made fresh out of the oven sourdough with Normandie butter!

The baguette jambon beurre isn't the best known French sandwich for nothing. You get one at a boulangerie, then stroll along the banks of the Seine near Notre Dame, in late April or early May when the horse chestnuts are in bloom.

Baguette jambon beurre is so simple and fabulous. It doesn't make sense in America because our bread is wrong. If you start with good baguette, you need very little else.

Good butter makes a difference too but it's really the bread that enables you to enjoy such a basic combination of flavors. Most American sandwiches are made with mediocre bread, and need better toppings to satisfy.

I moved to the US from western Europe roughly a thousand years ago.

But it's only very recently that I learned that most Americans don't put butter on their bread.

i remain shook.

Weirdos.

Everything feels unsettling and I question everything now.

Anonymous wrote:Why would someone go to another country and then publicly criticize their food practices just because it’s different from what they are used to? What’s next, she’s going to go to India and complain that it’s weird that people eat Indian food there?
This woman does not sound intelligent.

As said earlier, people are posting bad takes just to get attention. It’s so annoying.

My dad used to eat sandwiches that were bread, butter, and sliced radishes.

I’ve only had butter on sandwiches in France.

Anonymous wrote:How bizarre. Butter on sandwiches is very common in the U.S. - this is how I grew up making sandwiches.

No, it’s definitely not. Especially compared to mayo. I’ve never once been to an American deli or sandwich place that standardly puts butter inside a cold cut sandwich or that it wouldn’t be strange to ask for.