SANDWICHES
SANDWICHES
SANDWICHES
John
Montagu
Earl of
Sandwich
Sandwich
A food consists of vegetables,
cheese, meat and spread placed
on or between two slice of bread.
Components
Of
Sandwich
BREAD
An edible casing for
the food inside a
sandwich
TYPES OF BREAD
Rolls
Sourdough
Ciabatta
Pita Bread
Yeast-leavened round
flatbreads baked from
wheat flour.
TYPES OF BREAD
Raisin Bread
Focaccia
1. Daily delivery or as
frequent as possible.
2. Keep bread tightly
wrapped in moisture
proof wrapping.
STORAGE OF BREAD
Butter
Mayonnaise
Pesto
Tapenade
Liver Pâtė
Hummus
Babaganouj
Guacamole
Romesco
Beef
Pork
Poultry
Sausage products
TYPES OF FILLINGS
Cheese
Cheddar
Swiss
Provolone
Mascarpone
Cheese spread
TYPES OF FILLINGS
Bound salads
Tuna salad
Egg salad
Chicken salad
TYPES OF FILLINGS
Vegetable items
Lettuce
Tomato
Cucumber
TYPES OF FILLINGS
Miscellaneous
Peanut butter
Jelly
Egg
Fruits
Nuts
TYPES
OF
SANDWICHES
COLD SANDWICH
Multidecker Sandwich
Made with more than two
slices of bread with several
ingredients in the filling.
COLD SANDWICH
Club Sandwich
A popular multidecker
sandwich made of 3 slices of
toast and filled with sliced
chicken/turkey breast,
mayonnaise, lettuce, bacon,
tomato.
COLD SANDWICH
Open-faced Sandwich
Made with a single slice of
bread with filling/topping
arranged attractively.
COLD SANDWICH
Tea Sandwich
Small, fancy sandwiches
generally made from light,
delicate ingredient.
COLD SANDWICH
Wraps
Sandwiches in which the
filling are wrapped.
HOT SANDWICH
Grilled Sandwich
Are simple sandwiches that
are buttered on the outside
and browned on a griddle,
oven or panini grill.
HOT SANDWICH
Deep-fried Sandwich
Made by dipping sandwiches
in beaten eggs, breadcrumbs
then deep fried.
MAKING
SANDWICHES
MAKING SANDWICHES
Ingredients
1. Prepare ingredients.
2. Arrange or store ingredients for
maximum efficiency.
3. Sanitation.
4. Portion control.
MAKING SANDWICHES
Equipment
1. Storage equipment
2. Hand tools
3. Portion control equipment
4. Cooking equipment
Setting up
and Preparing
Sandwiches
in Quantity
1. Prepare and assemble all
ingredients.
2. Assemble necessary
equipment, including
wrapping materials.
3. Arrange bread slices in
rows.
4. Spread each slice with
butter or whatever spread is
required.
5. Place fillings evenly and
neatly on alternate slices.
6. Top the filled slices with
the plain buttered slices.
7. Stack two or three
sandwiches and cut with a
sharp knife.
8. Wrap separately in plastic,
wax paper, sandwich bags.
9. Refrigerate immediately
and hold until service.
COLD
SANDWICH
COMBINATIONS
Roast beef on rye
bread, spread
with cream
cheese and
Beef tongue,
lettuce, tomato,
onion roll,
mayonnaise.
Bologna, provolone
cheese, tomatoes,
pimiento on hard
roll, mayonnaise
Liverwurst, onion
slices, sour pickles
on pumpernickel,
mayonnaise or
butter
Corned beef or
ham, Swiss
cheese, mustard on
rye, mayonnaise or
butter