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Rolled Sandwiches

Rolled sandwiches made with bread, chopped ham, veal, smoked tongue, and salad dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and ham are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rolled Sandwiches

Ingredients

Directions

Prepare and steam the bread

  1. Prepare the bread and place it in a long bar tin.

  2. Let the bread stand until light, then steam for 1 hour.

Assemble the sandwiches

  1. Once the bread is cold, cut it into thin slices.

  2. Spread the chopped meats mixed with salad dressing on the slices.

  3. Roll the slices up to form sandwiches.

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 + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Bread + vealtop 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

Bread
Provides the soft, moist structure that holds the filling and rolls up neatly.
Ham
Adds savoury flavour and chewy texture to the filling.
Veal
Adds savoury flavour and a tender, finely chopped texture to the filling.
Smoked tongue
Adds smoky, savoury flavour and body to the filling.
Salad dressing
Binds the chopped meats and adds moisture and tangy flavour to the filling.

The step that matters

Cool the bread before slicing. Once cold, the crumb sets firm enough to yield thin, even slices. Warm bread is soft and easily squashed or torn, so it will not hold a clean shape when rolled.

“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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