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Corona Sandwich

A sandwich made with rye bread and a spread of Petaluma cheese, olives, cayenne pepper, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Corona Sandwich

Ingredients

Directions

  1. Mash the Petaluma cheese until smooth.

  2. Stir in the chopped stuffed olives.

  3. Season with cayenne pepper to taste.

  4. Moisten the mixture with cream until it reaches a spreadable consistency.

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

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

  2. Rye + olivetop 9% of all pairs
    Smell alikestrong
    Cooked together98 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  5. Cheese + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,802 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

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

What each ingredient does

Petaluma cheese
Forms the creamy base of the filling and supplies its rich, savory flavor.
Cream
Adds moisture so the cheese mixture becomes soft and spreadable.
Stuffed olives
Contribute salty, briny flavor and bits of texture throughout the filling.

The step that matters

Moistening with cream. Cream must be added gradually; too much makes the cheese runny and hard to spread, while too little leaves it stiff. Fat and water in the cream loosen the cheese's protein network, so small additions let you stop at the right consistency.

“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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