A twist on that is peanut butter, honey and pickled jalapeno on a cracker – savory, sweet, sour/spicy.
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Here I am, thinking that my “I put dill pickles on my grilled cheese” is odd…
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I eat pickle and peanut butter sandwiches. Doesn’t matter if it’s dill or bread and butter. It’s a great combo.
I also really like cream cheese and green olive sandwiches.
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That’s delicious!
I’d call that a Yorkshire pudding (always savory in England, traditionally served with roast beef and gravy).
I’ll throw in an American oddity - fry sauce, which is a Utah speciality, and is a mixture of 1 part ketchup to 2 parts mayonnaise. Quite good really, though you can’t beat vinegar on French fries (chips).
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I butter my bread before adding meats & cheeses for sandwiches. I understand that’s odd!
When I was a kid I would visit my grandfather’s brother (my great uncle?). He was a retired 80+ year old mill worker who was the most gentle soul. He thought me to slice open plain donuts, and eat them buttered.
My mother at the time hated me doing that, my wife and adult kids think it’s weird, but I honor my late Uncle John by enjoying it!!
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One of my favorite parts of these fun food threads is the stories of fond memories associated with the food. 
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When trailer camping my father often cooked breakfasts outdoors in an electric frypan while my mother did inside chores. After cooking up the bacon, he’s make “bacon bread” (which was really more of a toast) to sop up the grease. It was unbelievably delicious, in the days before we knew so much about artery-clogging risks. I wish I had remembered this when trying to get my mother to eat food, any food, when she was weak in the last few months of her life.
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This is still part of a traditional “full English” breakfast (referred to as “fried bread”).
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Also a Boy Scout camping favorite, back when we could each eat half a pack of bacon and 4 eggs for breakfast.
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I think the “special sauce” on Big Macs is really only ketchup, mayo, and relish mixed together. People love it. I’m a ketchup and very occasionally vinegar fry purist though. No mayo or cheese goop or whatever on them. And they have to be hot and well salted.
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My neighbor when I was growing up ate pineapple and mayo sandwiches. I’m pretty much a pig but even I didn’t like that even though I guess it’s a southern thing. LOL. Now give me a good tomato and mayo sandwich and I’m in heaven.
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Graham cracker mush! Break up a few graham crackers in a bowl, add enough milk to get the consistency you want, and then mush it up with a spoon (I liked it nice and thick). We used to love this as a snack growing up - my husband and kids, not so much!
Re: Pop Tarts. My younger son had a friend in the neighborhood whose mother worked as a flight attendant. Her husband would occasionally drop their son off at our house so I could put him on the bus and he could head off to work. Now I knew that Alex had been fed breakfast before being dropped off, but I would check to see if he was still hungry. He would ALWAYS request a Pop Tart, because “my mom doesn’t buy junk food”!
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I thought everyone buttered their bread before building a sandwich. 
My husband butters his sandwich bread before he adds anything else!
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May be a little off topic, but is that butter soft or is it really margarine? Cold butter is so hard to deal with.
My grandparents always “buttered” their bread for sandwiches. By the time I was in the picture, they were using only Fleishman’s margarine, but I imagine before that they used softened butter.
I saw a FB story about young people “discovering” the simple snack of eating butter on saltines. Oh my, we used to do that a lot. If try to minimize butter consumption, but if I see some softened on the counter I’ll sometimes make saltine/butter treat.
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I’ve always found the American habit of keeping butter in the fridge very odd. A butter dish on the countertop seems much more sensible if you know you’ll use it within a few days.
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I grew up eating butter on Saltines, still do, with chili.
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