Is it common to make big multi-topping sandwiches in the US?

Ledsen said:
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SilentRob said:
I can only quote what the 2 or 3 people that I know who are from the US told me. And all they ever ate was white bread :P
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If there's one thing I'd hope people from all sides would take from this thread, it's that they shouldn't take the weird of whatever tasteless reprobates they know as representative of what people in a different place "all" do.
 
+1 for butter/cheese struggle sandwich.

Don't know if its already been covered in this thread but a Butterbrezn' is the bavarian equivalent.

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A pretzel with butter (and cheese, if you are extremely lucky) mhhhh im hungry now.
 
Ledsen said:
In Sweden it's usually stuff like priest, grevé, edamer, gouda and others. Almost never pre-sliced.
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The thing I really, truly don't get is why the butter is there. It's not actually that weird to eat bread with cheese cold in America, as a final course of dinner or a snack, but when you do that you don't just slap on extra fat since the cheese kind of covers it. Adding butter kind of makes it more of a struggwich than it'd be without.
 
SilentRob said:
I can only quote what the 2 or 3 people that I know who are from the US told me. And all they ever ate was white bread :P

I should probably have phrased it differently: Of course I know more types of bread is available in a freaking first world county. But in my experience they weren't really part of the diet or your everyday meals like they are here in Europe or, more specifally, Germany. When my brother lived in the US for a few months he experienced the same.
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You do know the US is big, right? Like BIG. Generalizing from what you heard from 2 or three people in one part of the US is like saying that everyone in France must be big on bratwurst and sauerkraut because someone in Germany told you "yes that's common here."



Who revived this damn thread anyway

E: oh at least ledsen could afford more cheese this time
 
Jacobi said:
Can't really believe a lot of Americans are waking up early and chopping all that stuff needed for a sandwich
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Maybe not a lot, but a fair amount of Americans wake up early, and prepare their lunch for the day. Often the same people that wake up early to work out.
 
charlequin said:
The thing I really, truly don't get is why the butter is there. It's not actually that weird to eat bread with cheese cold in America, as a final course of dinner or a snack, but when you do that you don't just slap on extra fat since the cheese kind of covers it. Adding butter kind of makes it more of a struggwich than it'd be without.
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The thing I don't get is why you wouldn't have butter. It's dry without it and just feels wrong. So it goes both ways :)
 
charlequin said:
The thing I really, truly don't get is why the butter is there. It's not actually that weird to eat bread with cheese cold in America, as a final course of dinner or a snack, but when you do that you don't just slap on extra fat since the cheese kind of covers it. Adding butter kind of makes it more of a struggwich than it'd be without.
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A lot of the breads I've had so far in Europe are quite a bit denser than say, soft baguette or a lot of the sliced multi-grain bread you find in the US. Soda bread is a bit extreme, but think a bit closer to that. So it makes a bit of sense to add butter to moisten it up. Butter is also a bit different in Europe than in the US.
 
We Americans eat bread with nothing but and cheese on it..? This is news to me. We often get crackers and cheese at terrible office parties and neighborhood potlucks trying to be fancy.

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charlequin said:
The thing I really, truly don't get is why the butter is there. It's not actually that weird to eat bread with cheese cold in America, as a final course of dinner or a snack, but when you do that you don't just slap on extra fat since the cheese kind of covers it. Adding butter kind of makes it more of a struggwich than it'd be without.
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You got it all wrong, mang. It's not about the kcals.

The cheese is the hard type of cheese. So hard it almost crumbles. The whole wheat bread should also be a little bit harder (not soft like toast bread). In order to 'break' the hardness you have to moist the bread. Butter not only does that but also tastes good (any Denmark's salty butter will do).

Butter is crucial in the bread + cheese sandwich.
 
hahahahah this thread is amazing :D

Such great EU stories that I 100% can agree with a slice with just same cheese is fine.
Eat it today for lunch as a matter of fact.

US folks are just used to HUGE portions so when it comes to making lunch its the same thing.
 
This thread is one reason I thank God every day that I'm an American and don't live on a continent that thinks a slice of bread and cheese constitutes as a sandwich. In America, we at least grill it.
 
The Dutch Slayer said:
US folks are just used to HUGE portions so when it comes to making lunch its the same thing.
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some are, not everyone.

My lunch is often either a bottle of soylent or a peanut butter sandwich. Two pieces of wheat bread and crunchy peanut butter.

Often a lot of my friends would eat cheese and crackers, some with maybe meat as well if we're trying to eat quickly.

It's just weird to generalize a country's eating habits when in just the three areas I've lived (Houston, Seattle, Pittsburgh) there have been dramatically different eating habits by my peers.
 
This is what we feed our children for lunch in America:

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Not only do they get meat with their grain and cheese, but also a Capri-sun and a treat.

Also, what's up with Capri-sun being an all ages drink in Europe.
 
butzopower said:
Not only do they get meat with their grain and cheese, but also a Capri-sun and a treat.

Also, what's up with Capri-sun being an all ages drink in Europe.
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Man, the standards must be pretty low if you can call Capri "100% fruit juice". You'll be lucky if it's 100% liquid.
 
Necromanti said:
Really? I dunno, I'd feel the opposite since no one really wants a sandwich without any lubrication.
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We usually use mayonnaise as lubrication. But we also go for softer breads for sandwiches that don't really require it. Most cosmopolitan places in the US have a variety of breads, meats and cheeses with which to make sandwiches, though.

I don't think anyone is saying that cheese and bread is not good. Just that it isn't some amazing sandwich, such that adding any toppings is worse. Your struggwich is basic as fuck - even the dude who invented the sandwich put meat on it.
 
Nothing wrong with just cheese and bread, but I stopped eating those when I was like 8.

A good grilled cheese sandwich, made with REAL cheese on a crusty bread with some Dijon mustard and shallots is on a whole new level.
 
ZackieChan said:
We usually use mayonnaise as lubrication. But we also go for softer breads for sandwiches that don't really require it. Most cosmopolitan places in the US have a variety of breads, meats and cheeses with which to make sandwiches, though.
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Mayo or some other kind of sauce is fine for a sandwich that is filled with most kinds of deli meats (though some you might not want to overpower the flavor of with mayonnaise), but for just a plain cheese sandwich? Mayo and cheese sounds less appetizing to me than butter and cheese.
 
butzopower said:
This is what we feed our children for lunch in America:



Not only do they get meat with their grain and cheese, but also a Capri-sun and a treat.

Also, what's up with Capri-sun being an all ages drink in Europe.
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I used to love these growing up, hell I still do.

I'm not saying I just recently had one, but I just recently had one.
 
It's amazing, this thread comes back for one day and we have already visited the americans are fat, americans don't have bread, americans don't have cheese..

Shut it down, nothing new here.
 
ZackieChan said:
We usually use mayonnaise as lubrication. But we also go for softer breads for sandwiches that don't really require it. Most cosmopolitan places in the US have a variety of breads, meats and cheeses with which to make sandwiches, though.

I don't think anyone is saying that cheese and bread is not good. Just that it isn't some amazing sandwich, such that adding any toppings is worse. Your struggwich is basic as fuck - even the dude who invented the sandwich put meat on it.
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Okay, I use mayonnaise every now and then, but compared to butter or margarine it can cover the taste of bread or meat too much. And if you have good quality bread and meat (or cheese, if you like it), you don't necessarily want to add any more different yastes on top of it. If I have, for example, cold cuts of cold smoked meat that costs 40-70 euros per kilo, I don't want to cover the taste up with cheap mayo.
 
Hilbert said:
It's amazing, this thread comes back for one day and we have already visited the americans are fat, americans don't have bread, americans don't have cheese..

Shut it down, nothing new here.
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If only Americans had beer that wasn't shit to drown their sorrows in.
 
StoppedInTracks said:
You got it all wrong, mang. It's not about the kcals.

The cheese is the hard type of cheese. So hard it almost crumbles. The whole wheat bread should also be a little bit harder (not soft like toast bread). In order to 'break' the hardness you have to moist the bread. Butter not only does that but also tastes good (any Denmark's salty butter will do).

Butter is crucial in the bread + cheese sandwich.
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Don't y'all got mustard though? Mustard is the obvious delicious solution to this problem. (Or fruit/jam, or honey.)
 
charlequin said:
Don't y'all got mustard though? Mustard is the obvious delicious solution to this problem. (Or fruit/jam, or honey.)
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Mustard is great with thick subway-sandwiches and honey and jam with toast, but I don't think they are as good as a general solution for this sandwich problem.
 
charlequin said:
Don't y'all got mustard though? Mustard is the obvious delicious solution to this problem. (Or fruit/jam, or honey.)
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Feel like mustard would be too vingear-y with just cheese. Definitely want something more basic or sweet. There's definitely cheese fruit paste / fruit chutney that goes well with a cheese plate.
 
charlequin said:
Don't y'all got mustard though? Mustard is the obvious delicious solution to this problem. (Or fruit/jam, or honey.)
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Well mustard isn't all that popular in Scotland. It barely gets put on anything and it's not unusual to have a household devoid of Musturd whereas a household without butter you feel pity upon and donate some to keep them going. Poor sods.
 
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