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I've compared mayo, which is mostly just oil, to pure oil, and I don't notice any difference in the crust of the sandwich. I can get the same crust with butter if I use a low moisture content butter, like a European style butter.
I have noticed the bread gets soggy when I use too much of any of them.
Last edited by Dirt Grinder; 05-28-2016 at 10:56 PM..
I think it's generally easier to get a very thin coating with mayo than with butter, which helps with the crispness, and I think the presence of egg in the mayo adds something as well.
Anyone tried a grilled cheese with mayo on the outside of the bread?
Yes, it makes the sandwich crispier.Mayo also works well in Tuna Casserole and mac and cheese.
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