Skip to main content
Main

Salad Sandwiches

A sandwich made with a chicken and tongue salad spread between buttered bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salad Sandwiches

Ingredients

Directions

Prepare the filling

  1. In a mortar, pound the chicken and tongue to a paste.

  2. Add celery salt, cayenne, anchovy paste, and mayonnaise; mix well.

Assemble the sandwiches

  1. Cut the bread into very thin rectangular slices and remove the crusts.

  2. Spread each slice lightly with soft butter and then with the meat mixture.

  3. Roll the slices and tie them with ribbon.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

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

    Shared aroma: hexanol (green, fruity).

  4. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Mayonnaise
Adds moisture and richness, binding the minced meat into a spreadable paste.
Chicken
Provides the main meat body and flavor of the filling.
Braised tongue
Adds savory, tender meat and depth to the filling.
Moist bread
Forms the thin wrap that holds the filling and keeps the rolls soft.

The step that matters

Pounding the chicken and tongue to a paste. If the meat is left in coarse pieces, the filling will not spread smoothly on thin bread and may tear it. A smooth paste holds together and gives an even texture in every roll.

Swap the celery

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

  1. Parsleyfits better
  2. Garlicfits better
  3. Thymefits better
  4. Celerythe original

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

You might also like

Brown BreadBrown Bread461 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCream of Celery SoupCream of Celery Soup113 recipes