1. Sandwiches

2. History Named after the Earl of Sandwich Defined as:
Two or more slices of bread with a filling of meat, fish, cheese, jam, etc., between them.
Began before the invention of forks to keep hands and fingers clean

3. Overview A staple and favorite of lunchtime food Variety of:
Flavors
Textures
Colors and Shapes
Served quickly and very adaptable
The hamburger is still #1

4. Breads Types Pullman or sandwich loaves of white bread
Rolls, including hard and soft rolls, hamburger and hot dogs rolls
Italian, French, or Cuban bread, including sourdough and ciabatta
Whole wheat, Cracked wheat
Bagels, English Muffins, Tortilla Shells
Rye and pumpernickel
Pita bread
Raisin bread
Cinnamon bread
Fruit and nut breads
Focaccia

5. Bread Storage
Fresh bread is essential for top-quality sandwiches. The following measures should be taken to ensure freshness:
Keep bread tightly wrapped in moisture proof wrapping
Store at room temperature

6. Spreads Purpose of Spreads Butter
To protect the bread from soaking up moisture from the filling
To add flavor
To add moisture or mouth feel
Butter
Butter should be soft enough to spread easily without tearing the bread
Whipping gives butter greater volume
Can use margarine in place of butter

7. Spreads (cont’d) Mayonnaise Other Spreads
Is often used in place of butter because it contributes more flavor
Should always be refrigerated
Other Spreads
Pesto
Liver pâté
Hummus
Guacamole
Ranch

8. Fillings Pork Products Beef
Fillings are the heart of the sandwich, almost anything is fair game for a sandwich
Pork Products
Roast Pork
Barbecued Pork
Ham, all types
Bacon
Canadian Bacon
Beef
Sliced roast beef
Hamburger patties
Small steaks
Corned beef
Pastrami

9. Fillings (cont’d) Poultry Sausage Products Turkey Breast
Chicken breast
Luncheon meat usually high in sodium
Sausage Products
Salami
Frankfurters
Liverwurst
Bologna
Luncheon meats
Grilled sausages

10. Fillings (cont’d) Cheese Fish and Shellfish Cheddar types Cream Cheese
Swiss types
Processed cheese
Provolone
Cheese spreads
Fish and Shellfish
Tuna
Sardines
Anchovies
Smoked Salmon and lox
Fried fish portions
Grilled or pan-fried fish fillets
Shrimp

11. Fillings (cont’d) Bound Salads Vegetable items Miscellaneous Ham salad
Tuna salad
Chicken Salad
Egg salad
Vegetable items
Lettuce, tomato, and onion are indispensable, and nearly any vegetable item may be used
Miscellaneous
Peanut butter
Jelly
Eggs
Nuts
Fruits, fresh or dried

12. Types of Sandwiches Cold sandwiches Simple cold sandwiches
Multidecker sandwiches
Open-faced sandwiches
Tea sandwiches
Wraps

13. Hot Sandwiches Simple hot sandwiches Open-faced sandwiches
Grilled sandwiches
Deep-fried sandwiches
Hot burritos, quesadillas, Filled enchiladas, pizza

14. Service
With few exceptions, such as hamburgers and hot dogs, sandwiches are cut before service.
This makes the sandwich easier to eat and a more attractive presentation

15. Types of Sandwiches
Club Sandwich

16. Types
Dagwood

17. Types
Finger Sandwiches

18. Types
French Dip

19. Types
Gyro

20. Types
Hoagie

21. Types
Hot Dog

22. Types
Monte Cristo

23. Types
Panini

24. Types
Hot Turkey

25. Types
Philly Cheese Steak

26. Types
Reuben

27. Types
Pita

28. Types
Sloppy Joe

29. Types
Cuban

30. Pullman Bread