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Sandwiches, Toasted Cheese

A toasted sandwich made with buttered bread and cream cheese.

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 ↓

Sandwiches, Toasted Cheese

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Make the sandwiches

  1. Spread thin slices of bread with butter and then with cream cheese.

  2. Make into sandwiches, trimming the crusts and cutting them in half to form dainty oblong shapes.

Toast and serve

  1. Place in a hot oven at 400°F (200°C) until toasted to a delicate brown, or toast under a broiler.

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. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Bread + cream cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together166 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Thin slices of bread
Provide the structure that holds the filling and browns when toasted.
Butter
Adds fat that helps the bread toast golden and adds richness.
Cream cheese
Adds a soft, creamy filling with mild tang and moisture.

The step that matters

Toasting to a delicate brown. Bread can go from pale to burnt quickly at high heat. Watching for a light golden colour keeps the toast crisp without bitterness, since browning comes from the Maillard reaction and caramelisation of sugars and proteins.

“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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