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Rolled Sandwiches

A sandwich rolled with a mixture of chopped chicken, ham or tongue, mayonnaise, and butter, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Rolled Sandwiches

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

  1. Pound the chicken and ham or tongue in a mortar until smooth, adding a little melted butter to help.

  2. Season to taste and rub through a fine sieve, then stir in the mayonnaise.

Assemble and rest

  1. Cut thin slices of bread and butter, trimming off the crusts.

  2. Spread the chicken mixture on the bread, roll up firmly, and wrap in a clean cloth.

  3. Let them sit in a cool place for 1 hour.

Serve

  1. Serve on a folded napkin or lace paper, garnished with small cress.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Cooked chicken
Forms the main body of the filling, giving it a smooth, spreadable texture once pounded.
Ham or tongue
Adds savoury, meaty flavour to the filling alongside the chicken.
Mayonnaise
Adds fat and moisture, binding the filling so it spreads and holds together when rolled.
Brown bread
Provides the sturdy, thin wrapper that holds the filling when rolled.
Butter
Adds richness and moisture to the filling and helps the bread resist soaking.

The step that matters

Rub the filling through a fine sieve. Pounding alone leaves fibres and lumps. Pressing the mixture through a fine sieve before adding mayonnaise gives a smooth, even paste that spreads without tearing the thin bread.

“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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