Chapter 4 Sandwiches

Chapter 4 Objectives Define various types of sandwiches Identify a number of international sandwiches Identify appropriate breads, spreads, fillings, and garnishes for sandwiches depending on the occasion Recognize the appropriate presentation style of sandwiches

The Naming of the Sandwich Named for the infamous gambler, John Montague, the Fourth Earl of Sandwich According to legend, Montague would not leave the gaming tables because he did not want to break his winning streak He asked that some bread filled with meat be brought to him The rage for sandwiches begins

The Sandwich Manual Louis P. De Gouy published Sandwich Manual for Professionals in 1940 He was a chef at the Waldorf-Astoria Hotel The book describes the assembly of hundreds of sandwiches organized into specific categories

Sandwiches The unifying theme of a sandwich is that it is a tasty filling served on bread or in a similar wrapper Styles of sandwiches:  Cold sandwiches  Hot sandwiches, including grilled  Finger and tea sandwiches

Sandwich Elements: Bread Characteristics of the bread and how they will fit in with the sandwich should be considered Bread should be firm enough and thick enough to hold the filling but not so thick that the sandwich is too dry to enjoy Most bread can be sliced in advance as long as they are covered to prevent drying Some sandwiches call for toasted bread which should be done immediately before assembly

Sandwich Elements: Bread Bread choices include:  Pullman loaves of white, wheat, or rye  Peasant-style bread such as sourdough, baguettes, and other artisan breads  Flatbreads including foccacia, pita, ciabatta, and lavash  Rolls, including hard, soft, and Kaiser rolls  Wrappers such as crêpes, rice, and egg roll wrappers  Flour and corn tortillas

Sandwich Elements: Spreads Applied directly to the bread Acts as barrier to keep bread from getting soggy Adds moisture Helps hold sandwich together as it is being held and eaten

Sandwich Elements: Spreads Spread options include:  Mayonnaise (plain or flavored, such as aïoli or rouille) or creamy salad dressings  Plain or compound butters  Mustard or ketchup  Spreadable cheeses, such as ricotta, cream cheese, or mascarpone  Nut butters  Tahini, olive, or herb spreads (hummus, tapenade, or pesto, for example)  Jellies, jams, compotes, chutneys, or other fruit preserves  Mashed avocado or guacamole  Oils or vinaigrettes

Sandwich Elements: Fillings Fillings are the focus of the sandwich May be cold or hot May be substantial or minimal Should determine how the other elements of the sandwich are selected and prepared

Sandwich Elements: Fillings Choices for fillings include:  Sliced, roasted, or simmered meats (beef, corned beef, pastrami, turkey, ham, pâtés, and sausages)  Sliced cheeses  Grilled, roasted, or fresh vegetables  Grilled, pan-fried, or broiled burgers, sausages, fish, or poultry  Salads of meats, poultry, eggs, fish, or vegetables

Sandwich Elements: Garnishes Garnishes include:  Slices of cheese  Sliced tomato  Onion slices  Lettuces and sprouts  Green or side salads  Sliced fresh vegetables  Pickle spears or olives  Dips, spreads, or relishes  Sliced fruit

Presentation Styles Closed sandwich: top and bottom slice of bread Club sandwich: a closed sandwich with a third piece of bread Open-faced sandwich: one piece of bread acting as a base Finger and tea sandwich: cut into shapes using straight edges to get best yield, though some are cut into ovals, circles, and other special shapes

Sandwiches Around the Globe France  Croque Monsieur (grilled cheese with Gruyere, ham and mustard)  Croque Madame (Croque Monsieur with an egg)  Tartines (open-faced sandwiches) Italy  Crostini or crostone (open-faced)  Panini (closed-faced and grilled)  Tremezzini (tea sandwich)

Sandwiches Around the Globe Germany  Pumpernickel filled with regional cured meats and sausages Spain  Montadito (a canapé or crostini) Vietnam  Bahn Saigon (French baguette with cinnamon pâté and green papaya salad as filling)