*Breads- Good bread gives sandwiches variety, texture, flavor, mass, nutrition, and aesthetic appeal.

If
fresh bread has been refrigerated, it will be simpler to

cut or slice.

*Meat-Maybe ham, roast beef, and salami are examples of beef, pork, and sausage items.

*Poultry -are the exquisite golden brown surfaces of chicken or turkey breasts.

*Fish or shellfish-Tuna, sardines, fish fillets that have been grilled or fried, crab meat, and shrimp are
some common seafood items that should be kept cold to preserve quality.

*Cheese- should be kept in the refrigerator and covered until it is time to serve in order to prevent
drying out. The most popular sandwich cheeses are cheddar, processed, cream cheese, and cheese
spreads because they are easy to slice, have a firm texture, and work as a binder and moistener for
other ingredients.

*Spreads-such as butter, mustard, and mayonnaise, saturate the bread and enhance the flavors of the
other ingredients. To keep their color and flavor, they should be served right away and kept chilled.

*Condiments - such as olive oil, relishes, and chutneys, raise a sandwich; nevertheless, some of them are
high in acid; therefore, don't pair them with condiments that have strong flavors.

*Vegetables should be proportionate to the size of the sandwich and crisped. When constructing a
sandwich, lettuce, tomatoes, and onions are a need since they give the sandwich texture, flavor, and
color.

*Other - Fruit, fresh or dried, jelly, jam, peanut butter, eggs, and nuts give sandwiches taste, color,
nutrition, and texture.