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Cheese Dreams

A toasted sandwich with cheese melted between bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter 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 ↓

Cheese Dreams

Ingredients

Directions

  1. Cut thin slices of bread.

  2. Spread cheese on the bread as you would for cheese sandwiches.

  3. Fry the sandwiches in butter in a chafing dish until light brown on both sides.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

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

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

What each ingredient does

Slices of bread
Forms the outer structure that crisps and browns when fried.
Cheese
Melts between the bread slices to bind and add richness.
Butter
Conducts heat to the bread and promotes golden browning and flavour.

The step that matters

Frying until light brown on both sides. Butter browns through the Maillard reaction, which gives flavour and colour. Too little heat leaves the bread pale and the cheese unmelted, while too much heat burns the butter before the centre warms.

“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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