Don’t get me wrong. I’m a big fan of marmite. But I’m not an animal. I have it on toast, or a bagel, or maybe a toastie if I’m feeling reckless.
But my son wants marmite sandwiches. Sandwiches! How is it possible to spread marmite on bread without the bread disintegrating? Is there a technique that in my five decades on this earth I have not been able to master?
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But my son wants marmite sandwiches
28 years old, he is.
Maybe try and pre-mix the marg and the marmite?
I wish marmite sold it pre-blended. Marmutter? Marmiterine?
Buttmite?
Dunno. They sell hummus and marmite mixed together. I suspect we have Paul McCartney to blame, 'cos he’s popularised that challenging combo.
I’ve had the premixed marmite and peanut butter before. I’m not a fan of peanut butter normally, but actually… Quite good!
This is actually genius, not least of all because it allows you to go full decadence and use real butter too and mitigate the spreading problems of both foods
Edit: I’ve just realised this post is a month old, how far have I scrolled…?
Is there any butter/marg on this at all?
That’s where your problem is.
Nice layer of whatever fatty goodness (if you don’t have the “spreadable” kind, leave it out so it is), then the marmite goes on to that, spreads no problem and tastes nicer!Now you’ve made me want a marmite sandwich and I have no bread in the house. 😥😂
you can see in the photo op has clumps of butter stuck into the bread. They are spreading the butter straight from the fridge
I’ll have you know it’s only the best Aldi spreadable butter. The clumps are a requirement because the 7 year old will inspect the interior and needs to be able to see the butter.
Yes, you need butter. This is how I spread cenovis. I see marmite behave the same. If you spread butter first it’s much easier to spread it after.
There is spreadable butter on here, some has already melted at room temp so it’s not that visible. But it’s a tricky balancing act with the wee man. Too much butter is a negative, but he needs to be able to see it also. I’m hoping he mellows as he grows older, but I suspect that’s a vain hope! I shall try and perfect my technique. I’ve almost always been a toast and martite person, so I think this is a just a life skill I have never learned properly.
Best advice I can give in that case is make sure all the ingredients are at room temp, otherwise there’s no escaping the torn bread situation.
The other option is make them as toast the night before and serve them cold and a little soggy the next morning? Sounds a little bad spelled out like that, but I’d eat that no issue. 🤷♀️
Hella British thread
As an American, I just cannot eat Marmite. But we have suspected we simply do not know how to use it? For example, it would likely flavor a stew nicely? But there is no way I am eating that straight on bread. Nope!
Not even going to try black pudding or that jelly made from eels…
It’ll go nicely in a stew, any thing you want to add some umami flavour to really. Just don’t overdo it until you’re confident.
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The technique it to buy own brand yeast extract. Tastes identical but a lot more spreadable.
For now I shall ignore the blasphemy, but I will say I must have been unlucky the only time I’ve tried this. Because the own brand yeast extract I tried was much thicker, and much less salty. Disappointing all round.
I’ve tried both Morrison’s and Asda and they’re both great.
Good to know. We live a couple of minutes walk from a 24 hour Asda, so next time I loose my rag with his marmite sandwiches I know what to do!
