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Fried Savoury Sandwiches

Fried savory sandwiches made with buttered bread, spicy sauce, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Savoury Sandwiches

Ingredients

Directions

Prepare

  1. Spread the spicy sauce between two slices of buttered bread.

  2. Cut the sandwiches into diamond shapes.

Fry and finish

  1. Fry them until light brown.

  2. Cover with grated parmesan or other cheese.

  3. Brown them before the fire or in an oven.

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 + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Buttered bread
Fat from the butter crisps and browns the outside while the inside stays soft.
Parmesan cheese
Melts and browns under heat, adding a savory, slightly salty crust.

The step that matters

Browning the cheese. Cheese browns quickly once melted, so it can scorch before the bread is ready. Watch closely under the fire or in the oven until the surface is golden, not dark.

“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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