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 ↓
Piot Cheese Sandwiches
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Cut bread into 2‑inch square slices.
Remove a smaller square from the center, leaving a ½‑inch thick border.
Assemble
Fill the hollow with a piece of American cheese.
Sprinkle with coarse sea salt and paprika.
Cover with a thin slice of bread to form a box.
Brush the top with melted butter or beaten egg white.
Bake and serve
Bake in a hot oven at 400 °F (200 °C) until browned.
Serve very hot on hot plates.
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.
-
Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Bread + cheesetop 7% of all pairsSmell alikemoderateCooked together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Cheese + buttertop 8% of all pairsSmell alikemoderateCooked 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
- Bread
- Forms the hollow box that holds the cheese while it bakes.
- American cheese
- Melts inside the bread shell to give a soft, creamy filling.
- Melted butter or egg white
- Browns the top surface and gives it a glossy finish.
The step that matters
Brush the top with melted butter or beaten egg white. An even coat helps the top brown evenly in the oven. Too little leaves pale patches, while pooled fat can make the crust greasy.
“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
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.
Brown Bread461 recipes
Macaroni and Cheese102 recipes
White Bread80 recipes
Bread Omelette60 recipes