1. Y2.U1.3 Sandwiches

2. Objectives
Give examples of different types of sandwiches, including simple hot, open-faced, hors d’oeuvre, grilled, deep-fried, and simple cold
Explain the roles of the three components of a sandwich: bread, spread, and filling
List necessary tools and equipment to make sandwiches at a sandwich station

3. Objectives Prepare common sandwich spreads and fillings
Demonstrate preparation of several types of sandwiches

4. Terms Canapé (CAN-uh-pay) Club Sandwich Hors d’oeuvre (or DERV)
Multidecker sandwich
Open-faced sandwich
Pullman loaf
Tea sandwich

5. Intro Most popular lunch food in U.S. Endless variety and creativity
Generally two categories: hot or cold
Sandwich components
Bread
Spread
Filling

6. Bread
Includes Pullman loaf (long, square on all sides), rolls, biscuits, bagels, croissants; fruit, nut, whole-grain breads; flatbreads such as naan, lavosh, tortillas, focaccia; pocket bread such as pita
Use fresh
Store degrees F., wrapped
Do not refrigerate, freeze
Day old for toast

7. Spread
Add moisture, flavor, richness; can act as moisture barrier; can help bind
Principal spreads are
Butter (can be flavored [compound butter: lemon, chives, mustard, honey])
Mayonnaise (can be flavored)
Vegetable purées such as peanut butter, jelly, tapenade, hummus, mashed seasoned eggplant or avocado
Purées often won’t provide a moisture barrier

8. Filling
The filling is the body and centerpiece of the sandwich because it will most often determine the bread, the spread, the co-fillings, and condiments
Meat & Poultry
Eggs
Fish & Shellfish
Cheese
Vegetables
Bound Salads

9. Filling Greens should be carefully rinsed and dried
Meat, poultry, seafood properly cooked
Cheese fresh, not overpowering
Slices should be even, often thin

10. Condiments
Add texture or flavor such as ketchup, mustard, horseradish, pickles, olives

11. Hot Sandwiches
Hot filling between two slices of bread or roll: roast beef, hamburger, hot dog, etc.
Hot open-face: one slice of bread with hot filling, often topped with gravy, sauce or cheese. Most famous?…
Smaller versions can be used for Hors d’oeuvres

12. Hot Sandwiches Grilled: grilled cheese (griddled)
Deep-fried/fried: Monte Cristo
Pressed: Panini

13. Cold Sandwiches
Simple closed cold sandwich: two slices of bread, a spread and a filling, generally meat/cheese or a bound salad (egg, tuna)
Hero, sub, po’boy, etc.
Multidecker – made with more than two slices of bread
Club – turkey/bacon/lettuce/tomato, mayo, three slices of toast

14. Cold Sandwiches Cold open-faced
Canapé is a small open-faced used as an hors d’oeuvre
Tea sandwich: small and fancy, trimmed crust, cut or rolled into shapes such as diamonds, circles, pinwheels and used as an hors d’oeuvre or finger food

15. Club Toast 3 slices bread Spread mayo on 1 side of each slice
Add bottom filling
Add second piece of toast mayo down
Spread mayo on top of second piece of toast
Add top filling
Add 3rd piece of toast mayo down
Secure with picks
Cut into quarters

16. Sandwich Mise en Place
Imperative to have everything prepped and at hand
Meats and cheeses sliced and portioned, vegetables cut, bound salads ready, utensils at hand
Prepare sandwiches as close to service as possible to prevent drying out or sogginess

17. Sandwich Mise en Place Read recipe, make plan/list
Have everything at hand, within reach
Keep everything moving in one direction; bread on left, finished sandwich on right
Prepare multiples, if possible
If made in advance store covered in a refrigerator

18. Sandwich Mise en Place Equipment Work table: size
Storage facilities: refrigeration, steam table, dry storage
Storage materials: plastic wrap, deli paper, labels
Hand tools: spreader, spatula, serrated knife, chef’s knife, cutting board, power slicer

19. Sandwich Mise en Place Equipment
Portion-control equipment: scoops, portion scale
Cooking equipment: griddle, grill, broiler, deep fryer, microwave

20. Serving
Sandwiches, except hot dogs and hamburgers, are usually cut in half, thirds or quarters displayed, cut edge out, wedged up.
Closed sandwiches can be served open-faced to expose filling
Garnish with chips, fries or bound salad