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Norwegian Sandwich

A sandwich made with rye bread, mayonnaise, anchovy paste, and finely chopped hard-boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Anchovy and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,260 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Norwegian Sandwich

Ingredients

Directions

  1. In a bowl, mix the chopped eggs with the anchovy paste.

  2. Gradually stir in the mayonnaise until well combined.

  3. Spread the mixture on slices of rye bread.

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. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  2. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rye + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together59 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + ryetop 32% of all pairs
    Smell alikelow
    Cooked together484 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Hard-boiled eggs
Provide the bulk and creamy, tender texture of the spread.
Mayonnaise
Binds the chopped eggs into a spreadable, moist mixture rich in fat.
Anchovy paste
Adds a salty, savoury depth that seasons the egg filling.
Rye bread
Serves as the base that holds the spread and adds a hearty, slightly sour flavour.

“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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