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Batman, Autumn’s BLT, and a Panera Contest

By biggirlssmallkitchen · From Open Recipes · 7 ingredients
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Why it works: Apple and swiss cheese share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 18 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

Makes 1 sandwich

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By biggirlssmallkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Apple + swiss cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together18 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Honey + appletop 3% of all pairs
    Aroma overlapstrong
    Mentioned together567 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Honey + wheattop 4% of all pairs
    Aroma overlapstrong
    Mentioned together346 recipes

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

  4. Wheat + breadtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together196 recipes

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

  5. Mustard + swiss cheesetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together175 recipes

    Shared aroma: linalool (floral, citrus).

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

Flavor stand-ins for the apple

The recipe marks apple as optional. How well each one fits the dish's main ingredients (mustard, honey, wheat, bread, swiss cheese):

  1. Grapeabout as good a flavor fit
  2. Applethe original
  3. Figabout as good a flavor fit

Fit is the average pairing score against mustard, honey, wheat, bread, swiss cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).