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I have always buttered the toast for clubhouses but I have a Chef friend who swears that the toast should not be buttered and says that it is the only right way to make a club sandwich. I find that this makes the club to crunchy, any thoughts?
 

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the fat in the butter creates a moisture barrier to prevent the moisture in the sandwich from softening the toast TOO much.

buttering COLD toast allows you to keep the texture and crunch of the bread, which is why the toast rack allows the product to cool and evaporate the internal moisture after toasting, no toast sweat...
 

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In all of the places I worked in, and of all the clubhouses I've made, I have never buttered the toast. Mayo, yes, almost every place speads mayonnaise on,(or some special house version thereof) but I have never seen butter on a clubhouse
 
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