Butter

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 30 minutes.

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.