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Chicken and Veal Sandwiches

A sandwich made with equal parts cold chopped chicken, cold chopped veal, chopped pickle, and mayonnaise, served on buttered bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and veal are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Chicken and Veal Sandwiches

Ingredients

Directions

Make the filling

  1. Combine cold chopped chicken, cold chopped veal, and chopped pickle in a bowl.

  2. Mix in Mayonnaise dressing until well combined.

Assemble the sandwich

  1. Spread the mixture on thin slices of buttered bread.

  2. Top with another slice of bread.

  3. Ensure the bread is fresh and cut thin for best results.

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. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

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

    Shared aroma: ethyl caproate (fruity).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Chicken
Provides the main meaty body and bulk of the filling.
Veal
Adds tender, mild meat that blends with the chicken in the filling.
Mayonnaise dressing
Adds fat and moisture, binding the chopped meat into a spreadable filling.
Buttered bread
Supplies the structure of the sandwich and fat that keeps the bread from soaking up moisture.

The step that matters

Mixing in the mayonnaise dressing. Cold, chopped meat needs even coating so the dressing spreads throughout rather than pooling. Uneven mixing leaves dry pockets and greasy spots, and the filling can become soggy or hard to spread.

“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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