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?
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. ๐ฅ๐
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. ๐คทโโ๏ธ