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Sandwichs Au Jambon

A sandwich made with white bread, butter, sea salt, and thinly sliced ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sandwichs Au Jambon

Ingredients

Directions

Prepare

  1. Remove the crust from the loaf of bread.

  2. Spread a layer of butter on top and sprinkle with coarse sea salt.

  3. Slice the bread into ½ inch thick slices.

Assemble and serve

  1. Cover one slice with thinly sliced ham and top with another slice.

  2. Repeat until all the bread is used.

  3. Press the sandwich slices together.

  4. Cut them into pieces measuring 2.75 inches long by 1.5 inches wide.

  5. Arrange them in a crown shape on a plate lined with a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White bread
Forms the structure that holds the filling and gives each sandwich its body.
Butter
Adds fat and richness to the bread, carrying flavor and softening the slices.
Thinly sliced ham
Provides the savory filling and the main protein of each sandwich.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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