1. Chapter 4
Sandwiches

2. 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

3. 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.

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

5. 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

6. 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.

7. 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

8. 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

9. Sandwich Elements: Spreads
Common 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

10. 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

11. Sandwich Elements: Fillings
Choices for fillings include:
Sliced, roasted or simmered meats (Beef, corned beef, pastrami, turkey, ham, pâtes 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

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

13. 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

14. 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)

15. 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 pate and green papaya salad as filling)