Name: Norwegian Sandwiches
Ingredients: ½ cup mayonnaise dressing; 2 teaspoons anchovy paste; 3 hard-boiled eggs, chopped fine

Why it works: Anchovy and egg are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Norwegian Sandwiches

Ingredients

½ cup mayonnaise dressing
2 teaspoons anchovy paste
3 hard-boiled eggs, chopped fine

Directions

Make the filling

In a bowl, combine mayonnaise dressing and anchovy paste.
Add the chopped hard-boiled eggs and mix well.

Assemble and serve

Spread the mixture on slices of bread.
Serve immediately.

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.

Anchovy + eggtop 12% of all pairs

Smell alikemoderate

Cooked together2,330 recipes

Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mayonnaise dressing: Provides creamy fat and moisture that binds the filling and spreads easily on bread.
Anchovy paste: Adds a salty, savory depth that sharpens the flavor of the filling.
Hard-boiled eggs: Supply the bulk and rich, soft texture of the filling.

“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.