Chapter 4

Sandwiches
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
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
The Sandwich Manual

 Louis P. De Gouy published Sandwich Manual for

Professionals in 1940
 He was a chef at the Waldorf-Astoria Hotel
 The book describes the assembly of hundreds of
sandwiches organized into specific categories
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
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
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
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
Sandwich Elements: Spreads
 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
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
Sandwich Elements: Fillings

 Choices for fillings include:

 Sliced, roasted, or simmered meats (beef, corned beef,
pastrami, turkey, ham, pâtés, 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
Sandwich Elements: Garnishes

 Garnishes include:
 Slices of cheese  Sliced fresh vegetables
 Sliced tomato  Pickle spears or olives
 Onion slices  Dips, spreads, or relishes
 Lettuces and sprouts  Sliced fruit
 Green or side salads
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
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)
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 pâté and
green papaya salad as filling)