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Toasted Sandwiches

Toasted sandwiches filled with a mixture of chopped chicken or veal, cold tongue, butter, anchovy essence, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread 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 ↓

Toasted Sandwiches

Ingredients

Directions

Prepare the filling

  1. In a bowl, combine the chopped chicken or veal, cold tongue, melted butter, essence of anchovy, and lemon juice.

Toast and assemble

  1. Butter each slice of bread and toast them until golden brown.

  2. Spread the meat mixture on the hot toasted bread and assemble the sandwiches.

Serve

  1. Serve cold.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 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

Chicken or veal
Provides the main meat body and bulk of the filling.
Cold tongue
Adds rich, savoury meat flavour to the filling.
Melted butter
Binds the chopped meats and adds moisture and richness.
Essence of anchovy
Adds a deep, salty, savoury note to the filling.
Lemon juice
Adds a small amount of acidity that brightens the rich meat.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, butter, anchovy, bread):

  1. Lemonthe original
  2. Grapefits about as well
  3. Coconutfits less well
  4. Pumpkinfits less well

Fit is the average pairing score against chicken, butter, anchovy, bread. 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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