1. Earl’s Delight? Where was the first sandwiches served?

2. Did you know John Montagu the fourth Earl of Sandwich in England was served the meat between 2 slices of bread in the late 1700s. However, French laborers had been doing the same long before the Earl. Even earlier, about 110 BC a rabbi suggested placing herbs inside matzo bread. In other words they had been doing what the Earl is given credit for many years before in the Middle East. In America they first appear in an 1816 cookbook. Instead of just meat, cheese and other fillings were added.

3. When planning a sandwich Consider textures Consider quality flavors Consider fillings Consider how it will be made Consider ration of bread to other ingredients Consider how will it be served

4. Hot sandwiches Open-faced-could be small hors d’oeuvres Grilled-panini compressed grilled sandwich Deep fried-Monte Cristo is an example- this is what we will be making with variations Pizza-open face specific type Eventually we’ll make

5. Cold sandwiches Simple-meat and cheese, tuna or egg salad Submarine-long sliced roll, various toppings, also called grinders, heroes, hoagies, subs Wrap-tortilla, cracker bread, rice paper all are types of breads that are wrapped around the ingredients Multi-decker-club sandwich made with 3 slices of bread Open faced-canape, filling placed on crackers or in pastry shells Tea sandwiches-small cold with crust cut off bread

6. Primary sandwich components Bread-Pullman loaf include sandwich loaf sliced Also might have: hard rolls, pita, French, flatbread, multigrain Spread Purposes 1. prevent bread from soaking up filling; could be butter, mayonnaise 2. add flavor such as butter with added items 3. add moisture Filling: the main attraction Primary flavor Generally protein based Varied, example vegan sandwich Serve with accompaniments