Butter should be soft enough to spread easily without tearing the bread. It may be softened by whipping in a mixer or by simply letting it stand at room temperature for half an hour.
Whipping gives the butter greater volume, and this cuts food cost. However, whipped butter does not keep as well because the incorporated air speeds the development of rancidity.
Some operators whip a small amount of water or milk into the butter. This increases both spreadability and volume. However, it adds nothing to the quality of the sandwich and increases the likelihood of soaking the bread.
Margarine is sometimes used instead of butter, if food costs require it or if customers request it.
Flavored butters, such as those listed on page 179, may be used with appropriate fillings.
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