sandwiches
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SANDWICHES
Sandwiches are built from four simple elements-Bread, a spread, a filling and a garnish. They are
found on breakfast and luncheon menus as well as supper menus. Sandwiches can range from a
simple to elegant, depending upon the ingredients you choose.
LEARNING OBJECTIVES– Name the four basic
elements in a sandwich.
– Describe the purpose of the four
elements in a sandwich.
– Select breads suited to a specific type of
sandwich.– Name the seven types of sandwiches
– Prepare sandwiches both to order and in
volume.
KEY TERMS and CONCEPTS• Bread
• Closed-faced Sandwich
• Club Sandwich• Filling
• Finger or Tea Sandwich
• Griddled Sandwich• Open-faced
Sandwich• Spread
TYPES OF SANDWICHES
Closed-Faced Sandwich-Made with two slices of bread.
OPEN-Faced Sandwich-Made with one slice of
bread, similar to a canapé.
Club Sandwich-made with three slices of bread
Griddled Sandwich-Cooked on a griddle or sandwich press
until toasted and heated through; melts, Reuben, and
grilled cheese sandwiches, for instance.
Cold Sandwich-or deli-style, filled with sliced meats, mayonnaise-dressed salads, vegetables, or
cheeses.
Hot Sandwiches-a closed sandwich with a hot filling, such as a
hamburger or pastrami, or an open-faced sandwich that includes a hot
filling
Finger or Tea Sandwich-made on a fine-grained
bread and cut into precise shapes and sizes that can be eaten in about one or
two bites
The Basic Elements In A Sandwich
BreadsThe characteristics of the various breads and how they will affect the
sandwiches should be considered. The bread should be firm and thick enough to hold the filling but not so thick that the sandwich is
too dry. Most breads can be sliced in advance of sandwich preparation as long as they are carefully covered to prevent drying.
Toasting should be done only immediately before assembling the
sandwich.
Fine-grain breads (Pullman-style loaves, white, wheat, or rye) are
particularly good for delicate tea or finger sandwiches, since they can be sliced thin without crumbling
Coarsely grained or peasant-style breads (pumpernickel, sourdough, pain de campagne, and boule) are good for larger sandwiches served
as main-dish items.
Rolls (hard, soft, submarine or hoagie, and Kaiser rolls) are split
before filling.
Flatbreads (focaccia, pita, or ciabatta) may be split before filling or used as the base for an open-
faced sandwich.
Wrappers (plain or flavored wraps, wheat tortillas, and similar flexible flatbreads) are featured in special
sandwiches, especially those found in regional or ethnic cuisines.
SpreadsA fat-based Spread (mayonnaise or butter, for
instance) provides a barrier to keep the bread from getting soggy. Spreads also add moisture to
a sandwich and help to hold it together as it is held and eaten. Many sandwiches call for a spread applied directly to the bread. Some
sandwich fillings have the spread directly in the filling mixture; there is no need then to add a
spread when assembling the sandwich. Spreads can be very simple and subtly flavored, or they
may themselves bring a special flavor and texture to the sandwich.
Mayonnaise (plain or flavored, such as aioli and rouille) or creamy salad
dressings.
Plain or flavored butters
Oils and vinaigrettes
Mustards+
Ketchup
Some Great Spread To Consider• Mayonnaise (plain or flavored, such as
aioli and rouille) or creamy salad dressings.
• Plain or flavored butters
• Oils and vinaigrettes
• Mustards
• Ketchup
• Spread able cheeses (ricotta, cream cheese, mascarpone, or crème fraiche)
• Vegetables or herb spreads (hummus, tapenade, or pesto)
• Jelly, Jam, compotes, chutneys, and other fruit preserves.
• Guacamole.
FILLINGSandwich fillings are
the focus of a sandwich. They may be
cold or hot, substantial or minimal. The filling determines
how all the other elements of the
sandwich are selected and prepared.
Choices for fillings• Sliced roasted or simmered
meats (beef, corned beef, pastrami, turkey, ham, pates,
sausages)
• Sliced cheeses
• Grilled, roasted, marinated, or fresh vegetables
• Grilled, pan fried, or broiled burgers, sausages, fish, poultry,
or eggs.
• Salads of meats
GarnishesLettuce leaves, slices of tomato or onion, sprouts, marinated or brined peppers, and
olives are just a few of the many ingredients that can be used to garnish sandwiches. These garnished become part of the sandwich's overall structure, so choose them with some thought given to the way they complement or contrast the main filling. Addition to garnishes
incorporated directly into the sandwich, you can also include side garnishes, such as salads, pickles, or fruits to complete
the plate.
Garnish Choices• Sliced Fresh
Vegetables
• Pickle spears or olives
• Dips, spreads, or relishes
• Green salad or side salad (potato salad,
pasta salad, and coleslaw)
• Sliced fruits
REMEMBER…Sandwiches are a mainstay of casual menus.
They are served as the main course for breakfast, lunch, and even supper.
Smaller versions of sandwiches, finger or tea sandwiches, are often served at
receptions. No matter what the style of service, sandwiches are best when the
basic elements are thoughtfully chosen, properly prepared and appropriately
garnished.
HELPFUL TIPS…Organize your workstation carefully to be as efficient as possible. Whether you
are preparing sandwiches to order or in large quantities, have all the ingredients at the right temperature, properly season and sliced as
necessary• Organize your mise en place so that everything you need is within arm’s
reach.• Maximize the workflow by looking for ways to eliminate any unnecessary
movements: Rearrange the direction the work moves or prepare larger (or smaller) batches of items.
• Prepare spreads prior to service. Use a spatula to spread the entire surface of the bread.
• Slice breads and rolls prior to service for volume production. Whenever possible, toast, grill, or broil breads when ready to assemble the sandwich. If bread must be toasted in advance, hold the toast in a warm area, loosely
covered.• Prepare and portion filling and garnishes in advances and hold them at the
correct temperature.• Clean and dry lettuce or other greens in advance.
• Grilled sandwich such as a Reuben sandwich can be fully assembled in advance of service, then grilled or heated to order.
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