1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart. – Samuel Chamberlain, American author (1895-1975) SANDWICHES C H A P T E R TWENTY-SIX

2. 2 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Ingredients for Sandwiches Bread – Holds or contains the spread and fillings Spread – Used to add flavor, moisture and richness – Principal spreads Butter Mayonnaise Vegetable purées Fillings – The body of the sandwich

3. 3 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Sandwich Fillings Beef Poultry Pork Fish and shellfish Vegetables Eggs Cheese Bound salads

4. 4 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Types of Sandwiches Hot sandwiches – Hot closed sandwiches Grilled, panini Deep-fried – Hot open-faced sandwiches Pizza Cold sandwiches – Cold closed sandwiches Basic Multidecker – Cold open-faced sandwiches Canapés

5. 5 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hot Sandwiches Arugula, Capicola Ham and Provolone Panino Grouper Sandwich with Lemon Rémoulade

6. 6 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hot Open-Faced Sandwich Kentucky Hot Brown Sandwich

7. 7 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cold Sandwich Egg Salad and Smoked Salmon Sandwich

8. 8 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Tea Sandwiches Small, fancy constructions Made with light, soft, trimmed bread Delicate fillings or spreads Usually cut or rolled into shapes Served as finger food at parties

9. 9 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Sandwich Mise en Place Sandwiches are usually prepared to order When setting up a sandwich station, the goal is to have all ingredients and equipment within reach The station is set up to suit the requirements of the restaurant

10. 10 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel SAFETY ALERT Hot and cold sandwiches are easily susceptible to contamination and the spread of food-borne illness – Wash hands frequently – Wear and use disposable gloves properly – Clean work surfaces and tools with sanitizer often – Keep hot foods hot and cold foods cold

11. 11 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Basic Guidelines for Setting Up a Sandwich Station Prepare ingredients – All ingredients should be cooked, mixed and sliced Arrange and store ingredients – Arrange all ingredients within easy reach – Cold items should be properly refrigerated Select and arrange equipment – May be as small as a hand tool or as large as a slicer, grill, griddle, fryer or broiler

12. 12 SANDWICHES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Presenting and Garnishing Sandwiches Usually cut in half, thirds or quarters – Cutting makes the sandwich easier for the customer to handle – Cutting also allows for attractive presentation Sandwiches can be arranged to add height to the plate Condiments may be presented on the side Appropriate garnishes should be included – Lettuce, tomato, pickle, etc. Accompaniments – French fries, potato salad, etc.