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Crunchy Roast Beef Scoops

Remember when you were a kid and your mom wasn’t looking and you thought substituting corn chips for bread would make the perfect sandwich? Well, this is it: a crunchy roast beef sandwich with an accompanying cast of provolone cheese and tomato topped off with a dollop of mustard. Taste the crunch and feel like a kid again.

By tastykitchen · From Open Recipes · 6 ingredients
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Why it works: Beef and provolone cheese share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 91 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

Serves 36
Prep20 min

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Lay the scoop chips out in a single layer on a serving tray.

  2. Cut the provolone slices into small pieces about the size of a scoop chip's opening.

  3. Cut the roast beef into thin strips, then cut the tomato into thin slices and chop those slices into small pieces.

  4. Spread a small amount of mustard into the hollow of each scoop chip.

  5. Place a piece of roast beef, a piece of provolone, and a little chopped tomato into each chip.

  6. Sprinkle the parsley flakes evenly over the filled scoops.

  7. Serve right away, or cover and chill until ready to serve.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beef + provolone cheesetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together91 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Beef + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,445 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + parsleytop 5% of all pairs
    Aroma overlapstrong
    Mentioned together5,396 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Tomato + mustardtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,482 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + provolone cheesetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together130 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (beef, tomato, provolone cheese, mustard):

  1. Celerybetter flavor fit
  2. Garlicbetter flavor fit
  3. Oreganobetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against beef, tomato, provolone cheese, mustard. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).