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Cheese Sandwiches

A sandwich made with a mixture of hard‑boiled egg yolk, cheese, mustard, and seasonings spread between biscuits or oat‑cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mustard and biscuit match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 121 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cheese Sandwiches

Ingredients

Directions

Make the filling

  1. Crack the hard-boiled egg and place the yolk in a small bowl.

  2. Crumble the yolk and mix in the melted butter until smooth.

  3. Add the salt, pepper, mustard, and grated cheese, mixing well after each addition.

  4. Stir in the vinegar or cold water to achieve the desired thickness.

Assemble

  1. Spread the mixture between two biscuits or pieces of oat-cake.

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. Mustard + biscuittop 4% of all pairs
    Smell alikestrong
    Cooked together121 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Hard-boiled egg
Yolk provides the creamy, rich body of the filling.
Common cheese
Adds savoury flavour and body that holds the filling together.
Melted butter
Adds fat for a smooth, spreadable texture.
Vinegar or cold water
Thins the mixture, adjusting its spreadable consistency.
Mustard
Adds sharp, tangy flavour that cuts the richness of the yolk and cheese.

The step that matters

Stir in the vinegar or cold water. Adding liquid too quickly can make the filling loose or runny. Add it gradually and stop once the mixture reaches the desired thickness, since the cheese and butter already give body.

“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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