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

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

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

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

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

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