2. 22 Cold Sandwiches

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective List different types of sandwiches.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Sandwiches A sandwich is a convenient, portable meal There are a variety of sandwich types, including closed, open-faced, rolled, canapé, and finger

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Closed Sandwiches Closed-sandwiches consist of ingredients placed between two pieces of bread Multidecker sandwiches have more than two pieces of bread and numerous layers of fillings

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Open-Faced Sandwiches Open-faced sandwiches are made using only one piece of bread Fillings are placed attractively on top of the bread

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Rolled Sandwiches Rolled sandwiches are made using flatbreads like tortillas or flattened white bread Wraps are the most common type continued

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Rolled Sandwiches Traditionally made using soft white bread flattened with a rolling pin Ingredients are then rolled tightly in the flattened bread

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Canapés A canapé (kan ah PAY) is bite-size so guests can eat them neatly with their fingers Served before a meal or as part of a reception The term canapé can also refer to anything from small filled cucumber cups to minitarts

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finger Sandwiches Finger sandwiches are slightly larger than canapés This category includes tea sandwiches and Danish sandwiches continued

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Finger Sandwiches Tea sandwiches –Small, closed-faced sandwiches made with crustless bread and trimmed to neat shapes –Typically made using delicately flavored ingredients Danish sandwiches –Open-faced sandwiches typically made with strongly flavored foods such as pickled herring, smoked salmon, blue cheese, and salami

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the attributes of successful sandwiches.

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sandwich Attributes Sandwiches should have the following attributes: –easy to eat –attractive appearance –variety of textures –moist ingredients to counter dry bread –flavorful ingredients

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain the role of different sandwich ingredients.

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sandwich Ingredients Sandwiches generally consist of four parts –bread –spread –filling –garnish

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bread continued When selecting the bread for a sandwich, consider how sturdy or tender the bread is –Sturdy breads are ideal for wet ingredients –Tender breads are ideal for delicate sandwiches

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bread There are a variety of breads to choose from –Pullman loaf –Italian bread –French baguette –whole-grain bread –focaccia –pita bread –tortillas –croissants –a variety of rolls –naan –chapati –lavash

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spreads Spreads are thick paste-like ingredients, often rich in fat, that should be used sparingly Spreads serve many purposes –prevent wet fillings from soaking into the bread –add moisture and flavor –act as a binding agent

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sandwich Fillings A sandwich is often named after its filling Because fillings are often high-protein ingredients, proper sanitation is important continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sandwich Fillings Common fillings include –meat, poultry, and seafood –cheeses, including pungent varieties –vegetables –nut butter –bound salads

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Garnishes Garnishes make the finished sandwich more attractive and flavorful They are added in small amounts and should complement the flavors of the sandwich Some open-faced sandwiches require detailed garnishes to make them more visually appealing continued

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Garnishes Common garnishes include –fresh vegetables –pickled vegetables –cooked vegetables

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Compare sandwich assembly methods.

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sandwich Assembly There are three basic sandwich assembly strategies restaurants use –sandwiches made to order or à la carte –self-serve sandwich bars –sandwich assembly lines

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. À la Carte À la carte sandwich stations are designed with speed in mind continued

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. À la Carte À la carte station design considerations include –ingredients within reach –consistent linear workflow –spreads have accompanying small spatulas –cutting board is within reach of ingredients –serrated knife is accessible to cut sandwiches –disposable gloves and garbage can –preportioned ingredients

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sandwich Bar Customers serve themselves Arrange ingredients in a logical manner, beginning with plates and bread and ending with supporting ingredients Sneeze guards are recommended and, in some states, mandated by law Should be kept clean, stocked, and organized

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Assembly Line The fastest way to make large numbers of sandwiches Each person performs only a limited number of repetitive jobs

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe closed sandwiches. –Ingredients placed between two pieces of bread continued

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe open-faced sandwiches. –Sandwiches made using only one piece of bread with fillings placed attractively on top continued

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe rolled sandwiches. –Made using flatbreads like tortillas or flattened white bread with ingredients rolled tightly inside continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe canapés. –Bite-sized hors d’oeuvres served before a meal or as part of a reception continued

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe finger sandwiches. –Tea sandwiches: closed, crustless, delicately flavored ingredients –Danish sandwiches: open-faced, strongly flavored ingredients continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name types of bread used to make sandwiches. –Pullman loaf, Italian and French, whole-grain, focaccia, pita, tortillas, croissants, rolls, naan, chapati, lavash continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List common sandwich fillings. –meat, poultry, seafood –cheeses –vegetables –nut butter –bound salads continued

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are common sandwich garnishes? –Fresh, pickled, or cooked vegetables continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are the three basic sandwich assembly strategies restaurants use? –Sandwiches made to order or à la carte –Self-serve sandwich bars –Sandwich assembly lines