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Broiled Sandwich

A sandwich of buttered bread with rare beef, seasoned with salt and paprika, broiled until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Broiled Sandwich

Ingredients

Directions

Prepare

  1. Spread butter on thin slices of bread.

  2. Place chopped rare beef between the slices.

  3. Season with coarse sea salt and paprika.

Broil and serve

  1. Place sandwiches in a double broiler.

  2. Brown the bread over a clear fire slowly to heat the meat.

  3. Transfer sandwiches to a heated dish and brush the tops with hot butter.

  4. Serve with horseradish sauce 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

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

  3. Butter + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Rare beef
Provides the savory filling, which is warmed through gently rather than cooked further.
Butter
Adds richness and helps the bread brown evenly in the heat.
Thin slices of graham or white bread
Forms the structure that holds the filling and browns under the heat.

The step that matters

Brown the bread over a clear fire slowly to heat the meat. Slow heating lets the bread toast and the filling warm through without the bread scorching before the beef is hot. Fast, high heat would brown the outside while leaving the centre of the filling cold.

“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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