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Cheese Sandwiches

A cheese sandwich made with a creamy mixture of butter, cheese, paprika, mustard, Worcestershire sauce, onion juice, egg yolks, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cheese Sandwiches

Ingredients

Directions

Make the cheese mixture

  1. Melt the butter in a saucepan.

  2. Add the grated cheese, paprika, mustard, Worcestershire sauce, and onion juice; stir until melted and smooth.

  3. Beat the egg yolks and dilute them with the cream or milk; add to the cheese mixture.

Assemble

  1. Let the mixture cool, then place it between slices of bread.

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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cheese
Melts into the sauce to give the filling its body and rich flavor.
Raw egg yolks
Thicken the mixture as they set gently, giving it a smooth, spreadable texture.
Cream or milk
Dilutes the yolks and adds moisture so the filling stays smooth and creamy.
Butter
Adds fat and richness and helps the cheese melt smoothly.

The step that matters

Adding the egg yolks to the cheese mixture. Egg yolks scramble if they meet hot mixture too quickly. Diluting them with cream or milk first and adding them gently helps keep the filling smooth.

Swap the onion

How well each one fits the dish's main ingredients (butter, cheese, mustard, sauce, egg, cream, wheat):

  1. Chivefits better
  2. Asparagusfits better
  3. Horseradishfits better
  4. Onionthe original

Fit is the average pairing score against butter, cheese, mustard, sauce, egg, cream, wheat. Candidates are from the same food group and used in at least 100 recipes.

“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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