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Cheese Sandwiches

A sandwich made with a mixture of hard‑boiled egg, cheese, mustard, and seasonings spread between biscuits or oat‑cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mustard and biscuit match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 121 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cheese Sandwiches

Ingredients

Directions

Make the filling

  1. Remove the yolk from the hard-boiled egg and place it in a small bowl.

  2. Crumble the yolk and add the melted butter.

  3. Mix until smooth.

  4. Stir in the salt, pepper, mustard, and grated cheese, mixing well.

  5. Add the vinegar (or cold water) to achieve the desired thickness.

Assemble

  1. Spread the mixture between two biscuits or pieces of oat-cake.

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 + biscuittop 4% of all pairs
    Smell alikestrong
    Cooked together121 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  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

Hard-boiled egg
Yolk forms the creamy body of the filling once crumbled and mixed.
Common cheese
Adds richness, savoury flavour and body to the filling.
Melted butter
Adds fat for a smooth, spreadable texture and mouthfeel.
Mustard
Adds sharp, pungent flavour that balances the rich yolk and cheese.
Vinegar or cold water
Adjusts the thickness of the spread and adds a little acidity.

The step that matters

Add the vinegar or cold water gradually. Liquid loosens the mixture, so adding too much at once can make the filling thin and runny. Adding it a little at a time lets you reach the desired thickness.

“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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