I'm ambivalent towards it as a toast topping / sandwich filling, it doesn't offend me in any way but I don't seek it out.

As a cooking ingredient, however, it is almost as essential as Worcestershire sauce in my larder. A smidge of it adds a touch of umami to red meat dishes; you don't know it's there but it makes a difference.

My wife's Grandfather, on the odd occasion he had to fend for himself, used to have it in a sandwich with peanut butter and banana.