sandwhiches or butties?

Answer 1

how about a sandwich buttie! that way u cant lose!!!

Answer 2

I tend to call cold sandwiches (ham, cheese, etc.) sandwiches and hot ones butties - bacon buttie, chip buttie, etc.

I used to have a mate who liked pizza butties!?

For the people answering one or the other - what makes a buttie a buttie and a sandwich a sandwich? I thought buttie was just UK slang for sandwich...

Answer 3

can tell your from the north of England, here in manchester
Butties slang for sandwiches.

other people dont talk proper like us does, does the not
goin shop up yonder, gettin a buttie

its an old lancashire way how people talked.
It is dying out a lot now, but buttie is still around.

I use both sandwhiches or butties, depends where i am
Always chippy (fish and chip shop) its a chip buttie still.
Does not matter what bread buttered or not.

Answer 4

I once had an onion buttie, never recovered from it.
A buttie is a sandwich where the slices of bread are spread with butter first.
Yes I know. Don't get pissed, that's the British for you

Answer 5

With chips or bacon then its always been called a chip buttie or bacon buttie, but sandwiches and butties are the same thing so I love them both, tho do usually call them sandwiches.

Answer 6

Normally I'd say sandwich, except in the case of chips - that's always a chip buttie

Answer 7

They are both the same really. Butties is another name for sandwiches in the UK.

Answer 8

A buttie contains chips or bacon between the bread all other 'fillings' are contained in sandwiches

Answer 9

Depends where you live,my old butty, where I live thats the way we spell it and say it, if I'm feeling posh , I'll say" I had sandwiches for lunch today",really, I had corned beef and branston buttys for my dinner,they were good too

Answer 10

steak sandwich.....beautiful

This sandwich is a do-ahead job. You can slice it to serve as a lunch or party dish or on hiking or cross-country ski trips. The steak and the bread should have similar dimensions.




Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them. For outdoor eating, leave the sandwich in its package.

Answer 11

sandwiches for tea, but butties are so homely and comforting,you feel better for a butty.