Ingredients used for

Sandwiches
BREADS
•Good quality breads provide
variety, texture, taste, bulk,
nutrients and eye appeal to
sandwiches.Fresh bread is
easier to slice or cut if it has
been chilled.
MEATS
•Maybe beef, pork and
sausage products like ham,
roast beff and salami
POULTRY
•Are chicken or turkey
breasts charactirized by a
delicate golden brown
surfaces
FISH AND SHELLFISH
•Some popular ingredients are
tuna, sardines, grilled and
fried fish fillets, crab meat
and shrimp which are highly
perishable and should be kept
chilled to maintain quality
CHEESE
•Refers to cheddar, processed cream
cheese and cheese spreads which
are easily sliced, firm texture and
act as binder, moistener of other
ingredients. It should be refrigerated
and remain covered until ready to
serve to avoid drying out.
SPREADS
•Like mayonnaise, mustard and
butter,it moisten the bread and
compliment the flavors of other
ingredients. They should be served
immediately and kept refrigerated
to preserve its color and flavor
CONDIMENTS
•Like olive oil, relishes, chutneys
give a lift to a sandwich, some of
them are high in acid so don’t
combine them with strong flavored
condiments
VEGETABLES
•Should be crisped and proportion
to the size of sandwhich,
Lettuce, tomatoes and onions
are indispensable in sandwhich
making. They add texture, flavor
and color to the sandwich
MISCELLANEOUS
•Fruit fresh or dried, jelly,
jam, peanut butter, eggs
and nuts add flavor and
color, nutrients and texture
to sandwich
 THE END

Montera, Lucino B.