Name: Cheese Sandwiches
Ingredients: soft grated cheese or thin slices of Schweitzer cheese or Camembert cheese or grated Parmesan cheese or sapsago cheese; brown or white bread; butter

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 ↓

Cheese Sandwiches

Ingredients

soft grated cheese or thin slices of Schweitzer cheese or Camembert cheese or grated Parmesan cheese or sapsago cheese
brown or white bread
butter

Directions

Make the sandwich

Lightly butter thin slices of brown or white bread.
Place a layer of cheese on one slice.
Top with another slice of bread and press together.

Finish

Cut the sandwich into various fancy shapes.

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.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Cheese + breadtop 7% of all pairs

Smell alikemoderate

Cooked together2,130 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Cheese + buttertop 8% of all pairs

Smell alikemoderate

Cooked together7,962 recipes

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

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

What each ingredient does

Cheese: Melts or softens to provide the main flavor and a rich, savory filling.
Bread: Provides the structure that holds the filling and gives a soft, neutral base.
Butter: Adds richness and flavor to the bread and helps keep it from tasting dry.

“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.