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German Sandwiches

A sandwich made with rye bread, Limburger cheese, bologna, and pumpernickel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rye and bread work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

German Sandwiches

Ingredients

Directions

  1. Butter and cut thin slices from the loaf of rye bread.

  2. Spread each slice with a thin layer of Limburger cheese.

  3. Cover with very thin slices of bologna.

  4. Add a thin piece of pumpernickel on top.

  5. Cover with a second slice of bread and cheese.

  6. Do not cut off the crusts.

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. Rye + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together59 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Bread + limburger cheesetop 39% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

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

  3. Rye + limburger cheesetop 57% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

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

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

What each ingredient does

Rye bread
Provides the sturdy base and a dense, tangy flavor.
Limburger cheese
Adds a strong, pungent flavor and creamy moisture.
Bologna
Adds savory, salty flavor and richness.
Pumpernickel
Adds dense texture and a deep, slightly sweet flavor.

“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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