AMERICAN CHEESE SANDWICH

Ingredients

• 3 tablespoons butter (Use unsalted butter at room temperature so it creams easily. Leave it out of the fridge for about 15 minutes before you start.)
• 3 tablespoons grated American cheese (American cheese refers to a mild, semi-firm cheddar-style cheese. Grate it finely so it blends smoothly into the butter. Pre-grated cheese works fine.)
• 1 tablespoon anchovy essence (Anchovy essence is a concentrated liquid flavouring available in most supermarkets near the fish sauces or condiments. It adds a deep savoury, umami taste — do not substitute with whole anchovies as the quantity and texture differ.)
• 1 dash (a small pinch) salt (A dash means just a very small pinch. Go easy — the anchovy essence and cheese already add saltiness.)
• 1 dash (a small pinch) paprika (A dash means just a very small pinch. Sweet paprika works well here and adds a gentle warmth and colour to the spread.)
• 0.25 teaspoon mustard (Dry mustard powder was standard in 1909 and is the closest match to the original. If using prepared mustard (from a jar), the same quantity works but will add a little extra moisture.)
• 0.25 cup finely chopped olives (Use pitted green or black olives — either works. Chop them very finely so they distribute evenly through the spread. Pat them dry with a paper towel first to avoid making the mixture watery.)
• 8 slices thin slices of rye bread (Slice the bread as thinly as you can, or buy pre-sliced rye bread. The slight sourness and density of rye bread complements the savoury filling well.)
• 2 tablespoons butter (for spreading on bread) (Use softened butter so it spreads easily without tearing the bread. This is kept separate from the filling butter.)

Instructions

1. 1Take 3 tablespoons of butter for the filling and 2 tablespoons of butter for the bread out of the fridge and leave them on the counter. The butter needs to be soft and pliable — not melted, just soft enough to press a finger into it easily. This usually takes about 15 minutes at room temperature. Soft butter creams smoothly; cold butter will be lumpy and hard to work with.
2. 2While the butter softens, finely chop your olives until they are in very small pieces — about the size of a grain of rice or smaller. Place them on a paper towel and gently press to remove excess moisture. Grate your American cheese finely if you have not already done so. Set both aside.
3. 3Place the 3 tablespoons of softened filling butter into a medium mixing bowl. Using a fork or a wooden spoon, beat and press the butter against the sides of the bowl in a circular motion until it becomes pale, fluffy, and smooth — this is called creaming. It should take about 2 minutes of vigorous stirring. Creaming adds air and makes the final spread lighter and easier to mix.
4. 4Add to the creamed butter: the 3 tablespoons of grated American cheese, 1 tablespoon of anchovy essence, a small pinch (dash) of salt, a small pinch (dash) of paprika, 1/4 teaspoon of mustard, and the 1/4 cup of finely chopped and dried olives. Stir everything together firmly until completely combined and the mixture looks uniform in colour and texture throughout. Taste a tiny amount on a fingertip — it should be savoury, slightly salty, and have a gentle kick. Adjust salt or paprika if needed, but stay within the small pinch range.
5. 5Lay out all 8 slices of rye bread on a clean cutting board or flat surface. Using a butter knife, spread a thin, even layer of the softened plain butter across one side of each slice. This creates a moisture barrier that keeps the bread from going soggy and adds richness. You only need a very thin coat — just enough to see a faint sheen on the bread.
6. 6Spoon an even amount of the cheese and olive filling onto the buttered side of 4 of the bread slices. Spread it right to the edges using a butter knife. Place the remaining 4 slices on top, buttered side facing down towards the filling, to form 4 sandwiches. Press down gently to help the filling adhere. If desired, trim the crusts and cut each sandwich in half or into fingers. Serve immediately.