Teutooni wrote:He apparently has no clue what rye bread tastes like.
It's very dry and sour if you eat it plain. I put some margarine on it, a turkey/chicken slice, salad, cucumber and a slice of cheese or two and make it a sandwich.
Rye (esp. with nice big whole caraway seeds) is AWESOME, and with a little butter or margarine it's even better... I'm questioning the inclusion of butter AND other condiments or toppings (aka Meat) TOGETHER... because no matter how well butter goes with bread it does not go with meat and as such different condiments MUST be used when making a sandwich... the Minor exception is when the butter is used in the preparation of the sandwich and heated into the bread... like Toasted Cheese (Grilled Cheese) Sandwiches or Eggs on Toast/English Muffin.
Also on the subject of butter on steak, if you are referring to the use of butter as a cooking oil, that's different... same thing for putting butter on other things like mashed/baked potatoes... it's really just the sandwich thing that's the problem for me.