Why it works: Wheat and bread match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 209 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
Anchovy Cheese Sandwiches
Ingredients
Directions
In a bowl, combine cottage cheese, parsley, anchovy essence, and paprika.
Spread the mixture between slices of whole wheat bread.
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.
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Wheat + breadtop 10% of all pairsSmell alikestrongCooked together209 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Anchovy + breadtop 10% of all pairsSmell alikemoderateCooked together1,260 recipes
Shared aroma: hexanol (green, fruity).
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Parsley + wheattop 12% of all pairsSmell alikestrongCooked together345 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Parsley + anchovytop 13% of all pairsSmell alikemoderateCooked together1,702 recipes
Shared aroma: linalool (floral, citrus).
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Cottage cheese + breadtop 15% of all pairsSmell alikemoderateCooked together72 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cottage cheese
- Forms the moist, creamy base that holds the filling together.
- Anchovy essence
- Adds a salty, savoury fish flavour to the cheese filling.
Swap the parsley
How well each one fits the dish's main ingredients (cottage cheese, anchovy, wheat, bread):
- Garlicfits about as well
- Parsleythe original
- Celeryfits about as well
- Nutmegfits about as well
Fit is the average pairing score against cottage cheese, anchovy, wheat, 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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