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Cheese Sandwiches

A simple sandwich made with buttered brown bread and thick slices of cheese, toasted until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Cheese Sandwiches

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Spread butter on slices of brown bread.

  2. Cut cheese into ½ inch thick slices.

  3. Place cheese slices between the buttered bread slices to form sandwiches.

Bake and serve

  1. Toast the sandwiches in a 400°F (200°C) oven until the bread is golden.

  2. Serve immediately on a napkin while hot.

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 + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  3. Butter + cheesetop 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

Brown bread
Forms the outer structure and browns in the oven to become golden and crisp.
Butter
Adds fat that helps the bread brown and gives it a rich flavour.
Cheese
Melts under heat to add moisture, richness and savoury flavour.

The step that matters

Toasting until golden. Bread browns through Maillard reactions at high heat, so pulling the sandwiches too early leaves them pale and soft, while leaving them too long can scorch the crust.

“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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