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Rolled Sandwiches

A rolled sandwich made with finely chopped cooked chicken, ham or tongue, mayonnaise, and brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and bread 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

Make 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.

  3. Stir in the mayonnaise.

Assemble and chill

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

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

  3. Let them chill in a cool place.

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

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

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

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

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

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Chicken
Forms the bulk of the filling and gives the sandwich its savoury flavour.
Mayonnaise
Binds the pounded meat into a moist, spreadable filling.
Ham or tongue
Adds a richer, more distinctive meat flavour to the filling.

The step that matters

Rolling and chilling the sandwiches. Rolling firmly and wrapping in a cloth compresses the filling so it holds its shape when cut. Chilling firms the mayonnaise and butter so the filling sets rather than seeping into the 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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