A butty is a bit more working-class, the bread is a bit thicker, and less likely to be granary or wholemeal. A butty is not likely to contain avocado or similar effete fillings.

Interesting that. Once upon a time, it was the upper classes who got the white bread, it being made with flour that was the finest grade, having had all the 'bits' sifted out of it. It was only the lower classes that got the unsifted granary or wholemeal with all the bits (and quite often sweepings) left in.

It seems that the class system in food has reversed totally, because when I was growing up, and even now, brown bread was seen as an expensive treat, and still costs more in the shops. Mind you, that's probably because the majority of economy sliced white @ 19p a large loaf doesn't actually contain any "food" as we would recognise it in its natural state. The corresponding economy brown loaf was 57p.... a difference of 38p for something that traditionally was provided for the masses because it was made of coarser ingredients.

LTS