PREPARE SANDWICHES

WEEK 12 PREPARE SANDWICHES

1.1 Prepare a selection of hot and cold sandwiches

1.2 Prepare a variety of spreads and fillings using standard recipes

Introduction The role of sandwiches and their derivations cannot be under

estimated in commercial kitchens and in the hospitality industry. It may be
considered a lower skilled job but it can be very profitable product to sell.
Sandwiches play a significant role in catering for parties and inhouse events,
as well as maintaining a central position in the daily eating of people from all
over the world. As the world shrinks people want to have food presented in
new 'fashionable' ways. So incorporating sandwich style from other parts of
the world creates interest in clients for exactly the same thing. Food wrapped
in bread. The type and nature of sandwiches has evolved over time moving
away from, yet still retaining, the original focus of the sandwich while
incorporating many new variations on a theme.

Skills and knowledge required by employers An employer will require those

making sandwiches to possess a certain mix of knowledge and skills
including: Creative presentation techniques for sandwiches – so as to:
 Make the finished product look attractive
 Create a point of difference between „your‟ sandwiches etc and those
prepared by other businesses
 Maintain consistency of appearance – which helps meet customer
expectations and provides an enticing product Logical and time-efficient
work flow when preparing items – which is essential in:
 Optimising productivity
 Reducing labour costs
 Speeding production Element
1: Prepare a variety of sandwiches

Course Module
Prepare a variety of sandwiches Safe work practices – especially in relation
to cutting and slicing, the basic knife skills that apply to other cooking tasks
apply equally to the preparation of sandwiches Waste minimisation
techniques – to reduce product cost („cost of goods sold‟) and optimise profit
Communication skills – to enable you to listen, understand and clarify
customer requirements, and to allow you to provide information to
customers about options available to them. Communication skills are also
useful in helping to interpret the non-verbal communication of customers
Problem-solving skills – to enable you to deal with a range of potential issues
that can arise such as:
 Dealing with shortages of food items – by determining alternatives that can
be used for items which have run out; by sourcing items in the immediate
short-term from another department or supplier; by identifying alternative
products to sandwiches, rolls
 Coping with mistakes which can occur for time-to-time – such as making
the wrong sandwiches, preparing incorrect fillings, cutting the sandwiches
incorrectly
 Handling problems which can be encountered as part of the sandwich
making task such as absences of utensils, staff shortages, insufficient work
space, equipment failure (slicers, cool rooms, packaging equipment) and raw
materials which are not expected Interpersonal skills – which are always
helpful in any customer-contact situation Selling skills – to optimise sales and
enhance customer satisfaction (by buying a product that genuinely suits their
need) Literacy skills – to allow you to read orders, menus, directions
Numeracy skills – to enable you to calculate quantities and portions against
orders which have to be prepared. Some background on sandwiches There
are a variety of contexts in which sandwiches may need to be produced.
There are is also a wide range of end products which may be regarded as
sandwiches or „sandwich products‟. Contexts Sandwiches can be made-to-
order for an individual customer in a take-away situation where the
customer chooses the sandwich they want and waits while we make it
according to their specific requirements. Sandwiches can be pre-made for
individual customers. These are sandwiches which are made in advance,
packaged, stored (usually under refrigeration) and sold to customers who
are seeking a quick snack that is ready-to-eat.

The types and fillings prepared for these types of sandwiches will be based
on:
Cost of ingredients relative to the selling price – there is no point preparing
sandwiches which are too expensive for customers to buy
Previous history of the business and their experience with their customers –
each business will develop an appreciation of what their customers want and
will buy, and what they do not want and will not buy.
Sandwiches can also be a central part of internal catering for functions and
events.
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In these situations the establishment (via the Functions Manager or Food and
Beverage Manager) will negotiate with the client regarding:
Types of sandwiches to be catered
 Numbers of sandwiches – of each type
 Fillings
 Timing of service Garnishes.
 The agreed sandwiches are prepared (shortly) in advance and then
served as arranged.

Sandwiches and sandwich products This unit should be seen as embracing

not only the traditional sandwich (two slices of bread and filling) but also a
range of derivations and options. „Classical sandwiches‟ can be seen as
traditional sandwiches (two slices of bread plus filling) – the bread is usually
white bread and the fillings can range across a wide variety of common or
standard fillings. By contrast a „contemporary sandwich‟ can be seen as one
made from different bread types and containing more modern fillings (which
may include red peppers, apple, cream cheese, sweet corn, prawns, etc).
Bauru This is a Brazilian delicacy featuring a French bun with most of its
centre removed and loaded with cheese, sliced roast beef, tomato and pickled
cucumber.
Chequerboard Same as traditional sandwich but made with one slice of
brown bread and one slice of white bread. The sandwich is cut into square
quarters and arranged so that brown and white squares alternate in a
chequerboard pattern. A variation is to use multiple alternating slices of
white and brown bread (up to eight slices). A further variation is to cut them
into rectangles (Domino sandwich).
Chivito This is a bun loaded with beef, meat, eggs, cheese and peppers, and
flavoured with garlic and mayonnaise. It is a national dish in Uruguay.
Club sandwich This is the same as traditional sandwich with an extra layer
of filling and an extra slice of bread (bread, filling, bread, filling, bread) and is
often held together with a toothpick, and may be toasted.
Cocktail sandwich A small triangular sandwich usually with crust off
served as a canapé at a cocktail function. These are often held together with a
toothpick to make them easier to remove from the plates and to help with
eating.
Filled rolls these are rolls filled with whatever is required. Subs may be seen
as filled rolls.
Finger sandwich these are the traditional sandwich with crusts cut off, and
sliced into finger shape. They are sometimes referred to as „ribbon‟
sandwiches. Again, multiple slices of bread can be used. A ribbon sandwich
usually has different color bread in it, brown and white.

Course Module
Open sandwiches this is a slice of bread with topping but no top slice of
bread, and is also known as an open-face sandwich or „tartine‟. These are
extremely popular in Denmark and the Scandinavian countries.

Pinwheel sandwich This is a single slice of bread with the cut crust off. It is
rolled lightly with rolling pin, the spread (flavoured) or a soft filling is added,
and it is then rolled and sliced into wheel shapes that give a spiral
appearance.

Pullman sandwiches Also known by some as „tea sandwiches‟, these

generally comprise three slices of bread and feature „moist‟ ingredients.
They are cut into fingers. One distinguishing feature of the Pullman sandwich
is that it is often made from a Pullman loaf and the bread is cut horizontally
rather than vertically.

Tea sandwich A small sandwich, cut into triangles (quarters) with light
filling designed more as a snack than a meal. Similar to a cocktail sandwich
but may have the crust on.
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The wonderful world of sandwiches It must be remembered that bread – in

all its forms – is a world-wide staple in people‟s diets and exists in different
forms in different countries.
This means many countries use bread as the basis for their particular form of
sandwiches.
The following list provides an idea of the extent and variations that exist
across the world in terms of bread-based items.
Croissant this is a crescent-shaped roll made from buttery, flaky pastry
traditionally served at breakfast and commonly filled with ingredients such
as ham, cheese and tomato.
Falafel From Israel and the Middle East, it can be served in Pita bread (see
next section) with tahini sauce and filled with a variety of things which can
include chopped salad vegetables and pickled vegetables.
Gatsby From South Africa, a Gatsby is a long bread roll cut lengthwise and
loaded (as per a Sub) according to the customer‟s requests. Hot chips are
apparently a fundamental requirement as part of the Gatsby.
Gyros This is a Greek dish. It is pita bread loaded with meat – lamb, pork or
beef – which is traditionally roasted on a vertical spit. A sauce is added as
required to taste – garlic, tzatziki – and the gyro is finished with lettuce,
tomato and onion.
Hoagie This is an American invention which is also known as a grinder, hero
or torpedo. It is very much like a sub featuring cold cut meat and cheese on a
long, verticallycut bun.
Panini A sandwich made from a Ciabatta (a small loaf). The loaf is cut
horizontally and loaded with meat (salami is popular) plus cheese, tomato
and other items as required. It is often served hot.
Pebete A basic sandwich – really a soft, oval-shaped bun – of Argentina; filled
with cheese, cured meat, tomato and mayonnaise
Po’ boy (Poor boy) this is a favourite in Louisiana (America) where it is
made like a sub using a baguette (French loaf). It is commonly filled with
either meat (roast beef, meat balls) or seafood (shrimps, crabs, fried oysters).
Porilainen A Finnish variation similar to a hamburger where a slice of thick
sausage is loaded onto a slice of bread and topped with onion, mustard,
ketchup etc.
Shawarma This is like a gyro and is Middle-eastern in origin. Made with pita
bread and loaded with shaved goat, chicken, turkey or beef plus (as
requested) hummus, tahini, cucumber and tomato.
Sub (Submarine) An American invention inspired by Italians. A French loaf
sliced horizontally and filled to order. May be toasted and loaded with hot or
cold fillings.

Course Module
Wraps These are made with soft, flat bread and filled with traditional
sandwich fillings.
Zapiekanka This is a Polish food item featuring a halved baguette (cut
horizontally) and topped with meats, vegetables and cheese.

Prepare a variety of spreads and fillings

using standard recipes

Introduction
There are numerous fillings that can be used for sandwiches and new
combinations are being created daily. In a commercial setting you should
strive for consistency when preparing sandwiches – every sandwich of the
same type should be (as near as possible) identical.
Ingredients
The list of ingredients for a sandwich is almost limitless and governed
primarily by:
Imagination
Taste combinations – some ingredients obviously do not „go well‟ with
certain other ingredients
Cost – the selling price must be such that it returns the expected profit for
the business
Volume – there is always a limit as to how much can realistically be included
into any sandwich.
Fillings or toppings
It is not the intention of these notes to be prescriptive about what can and
cannot be included in a sandwich and the following are included only as an
indicative guide:
Spreads – butter, margarine, proprietary sauces, relishes, pickles, mayo,
mustards
Dairy products – cheeses (soft, hard, cream)
Meat and chicken – pressed, roast meats (sliced, shredded, minced)
Element 1: Prepare a variety of sandwiches 16 © ASEAN 2012 Trainee
Manual Prepare a variety of sandwiches
Seafood – tuna, salmon, prawns, smoked mackerel
Vegetables – salad vegetables (tomato, lettuce, carrot, cucumber, beetroot,
peppers). Note that onion is usually optional
Garnishes – cherry tomato, shredded lettuce, parsley.
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References and Supplementary Materials

Books and Journals

 http://teachergelo.blogspot.com/2016/11/grade-9-notes-1-preparing-sandwiches.html
 http://lrmds.depedldn.com/DOWNLOAD/CBLM_LG_GR_9_TLE_FOOD_TRADES_LE.PDF
 http://waseantourism.com/ft/Toolbox%20Development%20II:%2098%20toolboxes%20f
or%20Front%20Office,%20F&%20B%20Services%20and%20Food%20Production/Subm
ission%20to%20ASEC/1st%20submission%20of%2024%20draft%20TBs_280912/Prepa
re%20a%20variety%20of%20sandwiches/TM_Prepare_a_variety_of_sandwiches_060912.
pdf
More information
For more information on sandwiches and their variants visit the following sites and use the links, where
applicable: http://en.wikipedia.org/wiki/Sandwich Visit the following websites for recipes and
descriptions of other „famous‟ sandwiches, ingredients etc:
http://www.worldfamousrecipes.com/sandwich-recipes.html
http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Sandwiches.h tml
Information abounds on this simple subject. Do your own research and see how much information you
can find on the subject. Remember to acknowledge your information resource: Copyright

Course Module