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Rolled Sandwiches

A rolled sandwich made with cooked ham or tongue, butter, mayonnaise sauce, and brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread 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 ↓

Rolled Sandwiches

Ingredients

Directions

Make the ham spread

  1. Pound the ham or tongue until smooth, then add the butter and a little pepper.

  2. Rub the mixture through a fine sieve.

  3. Mix the puree with the mayonnaise sauce.

Assemble and rest

  1. Trim the crusts off the bread slices and butter them slightly.

  2. Spread the ham mixture on the buttered side of the bread.

  3. Roll up each slice firmly and press lightly for 20 minutes.

  4. Wrap in a clean cloth.

  5. Cut the rolls in halves if desired.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Cooked ham or tongue
Provides the main meaty flavour and body of the spread.
Butter
Adds richness and a smooth texture that helps the spread hold together.
Mayonnaise sauce
Adds moisture and fat, keeping the spread soft and easy to spread.

The step that matters

Rubbing the puree through a fine sieve. Pounding alone leaves fibres and lumps. Pressing the mixture through a fine sieve breaks them down, giving the smooth texture the spread needs so it does not tear the thin bread when rolled.

“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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