1. Preparing Hot & Cold Sandwiches
Section 19-2
Preparing Hot & Cold Sandwiches

2. Types of Hot Sandwiches
Basic Closed (e.g., hamburgers).
Open-Face (e.g., pizza).
Grilled (e.g., grilled cheese).
Fried (e.g., Monte Cristo).
©2002 Glencoe/McGraw-Hill, Culinary Essentials

3. Preparing & Plating Hot Sandwiches
Make sure all hot meat fillings are thoroughly cooked before grilling them.
Completely assemble sandwiches before grilling.
Make sure that cold fillings are crisp and cold.
Cold fillings can be placed on the side.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

4. Preparing & Plating Hot Sandwiches (continued)
Don't overload hot wraps. It can break the wrap or cause everything to fall out.
Make sure that hot sandwiches are served on warm plates.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

5. Preparing & Plating Cold Sandwiches
Use the freshest bread possible. If the bread is toasted, you can use day-old bread.
Do not prepare salad sandwiches in advance.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

6. Preparing & Plating Cold Sandwiches (continued)
Make sure that cold sandwiches are served on cold plates.
Cold sandwiches are usually cut into halves, thirds, or quarters. Each section is often held together with a frilled toothpick.
©2002 Glencoe/McGraw-Hill, Culinary Essentials