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Cherry Sandwiches

Club sandwiches made from toasted sandwich bread with cooked chicken, bacon, lettuce, and mayonnaise, cut diagonally.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cherry Sandwiches

Ingredients

Directions

Prepare the toast

  1. Cut 12 rather thick slices from a loaf of sandwich bread.

  2. Toast and butter the slices.

Build the sandwiches

  1. Cover 6 slices with thin slices of cooked chicken.

  2. Season the chicken with salt and pepper.

  3. Broil 6 very thin slices of lean bacon 1 minute on each side.

  4. Cut the bacon in two and lay it over the chicken.

  5. Put a fresh lettuce leaf with a little mayonnaise over each slice.

  6. Cover with the other 6 pieces of toast.

Finish and serve

  1. Trim the crusts off with a sharp knife.

  2. Cut in two diagonally.

  3. Place in the oven a couple of minutes before serving.

Variations

  1. For ham club sandwiches, broil thin slices of ham and omit the bacon.

  2. For egg club sandwiches, fry 6 eggs and proceed as with chicken.

Nutrition, whole recipe (rough)

582Calories
22 gProtein
10 gFat
97 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Bacon1 slice cooked (8g)43
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

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 + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sandwich bread
Provides the toasted structure that holds the layers together.
Chicken (in the method)
Supplies the main protein filling for the sandwich.
Bacon
Adds salty, savoury fat and crisp texture to the layers.
Mayonnaise (in the method)
Adds moisture and richness that keeps the bread from drying out.

The step that matters

Broil the bacon evenly. Very thin bacon can burn quickly under high heat, and it needs to be cooked through and crisp so it does not become greasy or chewy inside the sandwich. Turning it once helps it brown evenly on both sides.

“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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