METHODS OF PREPARING SANDWICHES

METHODS OF PREPARING SANDWICHES

The preparation of sandwiches requires a great deal of handwork. Many

individual motions may be required especially if the sandwiches are multi-
decker or have several ingredients. Whether you are making sandwiches in
quantity or to order, your goals must be to reduce your motions to make the
production as efficient and quick as possible
 METHODS OF PREPARING SANDWICHES

Vegemite - a type of salty vegetable and yeast paste used

as a spread.

Wrap sandwich - a type of sandwich made

with soft flat bread
rolled around a filling.

Tortilla - a kind of thin pancake made from

corn meal andcooked ona hot griddle until
dry.
 METHODS OF PREPARING SANDWICHES

1.The preparation of quality sandwich is more than placing a piece of

filling between two slices of bread.
2. Mise-en-place is the key to the success in this endeavor.
3. Normally the sandwich has to be served as soon as prepared.
4 Speed is the main reason for the popularity of the sandwich.
5. Portion controlling the bulk production is most important. Thus pre-
portioning of the ingredients is very important.
6. A great deal of handwork is involved in sandwich making. Therefore,
work flow must be smooth and easy.
7. Arrange the bread slices in a row on a long table.
 METHODS OF PREPARING SANDWICHES

8. Put the chosen spread on all the slices.

9. Place the fillings on the alternate slices evenly and neatly.
10. Put the garnishes if required.
11. Top the filled side of the bread with the alternate side.
12. Stack two or more sandwiches and remove the crust or cut them into the desired
shapes.
13. Wrap the sandwiches with a wrap to prevent the bread from drying out
14. Refrigerate them till service.
 METHODS OF PREPARING SANDWICHES

PRESENTATION AND LAYOUT

The basics of good presentation are the key
to good sandwich making.
1. The sandwiches should be evenly cut.
Sandwiches can be cut in a variety of
ways to make the presentation attractive:
a) Halves
b) Thirds
c) Quarters
2. The plates or platters used for sandwiches should be of a suitable size
3. Normally the cold sandwiches can be served on a bed of shredded cabbage or lettuce.
4. The platters can be lined with a few slices of cucumber and tomatoes.
5. The dips or sauces can accompany the sandwiches.
 GARNISH
Garnish is important to the look of the sandwich. Consider "functional
garnishes like lettuce, tomato, watercresS, spring onions, radishes, gherkins,
Cucumber, and parsley.
 SPREADS
Spreads act as a barrier between the fillings and the bread. They prevent
moist filings from soaking into the bread, making the sandwich difficult to
pick up and unappealing.
Purposes of Spread
1. Protects the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture
 Types of Spreads
1.Butter-It adds a smooth, rich flavor to a sandwich. Flavored butters,
such as red chili butter or garlic butter, can add zip to a fish or pork
sandwich. Whip or soften the butter to increase its volume and softness
for easy spreading. This way, the butter will not tear the bread when it
is spread. Whipping the butter can also help cut food costs because
you will use less butter overall on the bread. Some people prefer to
use margarine instead of butter. Both contain partially saturated fat.
Butter has more essential fatty acids and vitamins than margarine.
However, margarine has no cholesterol. The choice between butter
and margarine for a sandwich sproad is a matter of preference and
taste. Some people prefer the taste of butter.
 2. Mayonnaise-It has been the spread of choice of sandwich makers
for generations. Mayonnaise is a permanent suspension of egg yolks,
oil, and vinegar or lemon juice. It is used as a spread on many different
types of sandwiches.
 3. Vegetable Purées These are often made with chopped olives,
avocados, or eggplant. These purées make an interesting alternative
spread to use on sandwiches. Purées add different flavors and
textures to sandwiches, but they usually do not provide a moisture
barrier.
 SANDWICH FILLINGS
The filling is the heart of the sandwich. You may serve nearly any kind
of food between two slices of bread and it would taste great. Here are some
possible fillings, you may use separately or in combination:
 Meat and Poulitry
Most sandwich meat are pre-cooked; however, some you cook to
order. Sliced meat dries out and quickly loses flavor. Avoid slicing farther
ahead than necessary and keep sliced meat covered or wrapped.
 Cheese
Like meat, cheese dries out rapidly when unwrapped and sliced.
When you slice ahead, your slices should remain covered until ready
to use.
 Mayonnaise Based Salads
The most popular salads for sandwich fillings are tuna salad, egg
salad, chicken or turkey salad, and ham salad.
 Vegetable Items
Lettuce, tomato, and onion are indispensable in sandwich
production. In addition, nearly any vegetable used in salads may also
be included in sandwiches.
 Miscellaneous
1. Hard-cooked egg
2. Jelly
3. Peanut butter
The following fllings will taste better if they are kept cold in the
lunch box. These foods must be eaten by lunchtime on the day they
are made. Any letftovers in the lunch box should be thrown out.
 Cheese
1. Cheese, sliced tomato, lettuce, grated carrot
2. Cheese plus celery or sliced cucumber
3. Grated cheese plus grated carrot plus lettuce
4. Cheese plus pineapple (drain and pat dry) and lettuce
5. Cheese and chutney
6. Cheese and vegemite
7 Grated cheese plus peanut paste and grated carrot
8. Cottage cheese plus chopped parsley and pineapple (drain and
pat dry on paper towel
9 Ricotta cheese plus currants or sultanas or salad vegetables
10. Cottage cheese plus dates and pineapple
 Egg
1.Egg and lettuce
2. Boled mashed egg and lettuce
3. Ego plus fresh herbs (examples: chives, dill, mint, or parsley)
4. Chopped egg plus cucumber and lettuce
 Chicken and Turkey
Only use chicken or turkey that you know is fresh and cooked
through (no pink) and has been kept in the fridge. if you have any
doubts about how it has been stored, do not use it.
1. Chicken plus a little mayonnaise and chopped celery or parsley
2. Turkey and relish
3. Turkey and cranberry sauce
 Meat
1. Cold meat plus tomato, lettuce, grated carrot (see other salad
vegetable ideas)
2. Lean ham plus fruit chutney
3. Ham, mustard, and tomato
4. Lavash bread spread with cream cheese, top with sliced roast
meat and lettuce. Roll up.
 Fish
1. Canned salmon or tuna plus a little lemon juice and lettuce
2. Tuna, pineapple, and lettuce
3. Tuna, lettuce, and avocado (sprinkle avocado with lemon juice) to
stop browning
4. Wrap and freeze tuna sandwich (without lettuce) to keep the tuna
aroma under control.
 Vegetables
1. Salad lettuce plus sliced tomato plus grated carrot and thinly sliced
celery
2. Avocado (brush with lemon juice to prevent browning) plus lettuce
3. Shredded lettuce plus yeast extract (such as Vegemite).
4. Avocado plus tomato plus thinly sliced celery and lettuce
 Baked beans
1. Baked beans and lettuce
2. Baked beans plus grated cheese
 HOW TO PREPARE SANDWICHES
Use a very sharp knife and an even board and slice the bread very
thin. Expose the butter to the air long enough to soften sufficiently for easy
spreading. To keep sandwiches from drying, wrap them, as soon as made,
in a cloth, wrung as dry as possible out of cold water.
Pepper Sandwich
1. Chop green peppers, from which all seeds
have been removed.
2. Add a pinch of salt, a little salad oil and
vinegar.
3. Let stand a few minutes, then press as dry as
possible and spread
Between prepared bread.

Peanut Sandwich
1. Shell roasted peanuts and remove all skin;
run them through a meat chopper, or grind
fine.
2. Put on a fire, adding enough butter to
make a smooth paste and
spread on thinly sliced buttered bread.
Lettuce Sandwiches

1.Cut fresh bread into very thin slices and spread

with a little butter.

2.Place 1 or 2 leaves of lettuce-it depends on the

size on a piece
of bread; cover the same with a little mayonnaise
dressing; then
another piece of bread and cut once. As fast as
made, they should
be put into a pan and covered, as they dry out very
quickly.
3. The lettuce should always be very crisp, and if
made in warm weather, it is well to set them in the
refrigerator for a while before
serving
Ollve Sandwiches

Chop some seeded ripe olives very fine and add enough
mayonnaise dressing to spread well; place the same
between thinly buttered slices of rye bread
and press fimly together. The thinner bread is cut for
sandwiches the better
CREATIVE SANDWICII PREPARATION AND
PRESENTATIONDRESSING FOR SANDWICHES

DRESSING FOR SANDWICHES

One-half pound butter, 2 tablespoons mixed mustard, 3

tablespoons
salad oil, a little red pepper, salt, and yolk of 1 egg. Rub the
butter to a
cream; add the other ingredients and mix thoroughly. Set
aside, chill and
before using mix with finely chopped ham.
Picnic Sandwiches

1. Put through meat chopper; 1 lb cooked ham, 3

hardboiled eggs, 1 small piece of onion, a sprig of
parsley.

2. Mix well with 3 tablespoons salad dressing and spread

on thinly sliced buttered bread
Egg Sandwiches
1. Boil eggs hard; half them; remove yolks; run through
a colander.

2: Mix them with chopped walnuts and mayonnaise

dressing. Spread on sliced bread and serve with lettuce
leaves.
Cheese Sandwiches

1. Prepare one cup grated cheese, 1 tablespoon melted

butter or olive oil, and 1 beaten egg

2Season to taste with popper, Worcestershire sauce, and

half
lemon juice

3. Put the egg last and beat to a cream.

4. Spread on saited crackers and brown in the oven.

PROCEDURES FOR MAKING SANDWICHES
Simple Cold Sandwiches

1. Prepare and collect all ingredients.

2. Gather necessary equipment, including wrapping
materials
3. Arrange bread sliced in rows on the tabletop
4. Spread each slice with butter or whatever spread is
required.
5. Place fillings evenly and nearly on alternate slices,
leaving the other slices plain. Fillings should not hand
over the edges of the
bread. If the fillings are spreadable, spread them evenly to
the
edges.
6. Top the filled slices with plain buttered slices.
7. Stack two or three sandwiches and cut with a sharp
knife.
8. To hold, do one of the following.
a) Wrap separately in plastic, waxed paper or sandwich
bags.
b) Place in storage pans, cover tightly with plastic wrap,
and over with clean, damp towels. The towels must not
touch the sandwiches; their purpose is to provide a
moisture barrier to help prevent drying.
c)Refrigerate immediately and hold until served.
Wraps Sandwiches

1. All wraps, spreads, and filling ingredients should be

prepared belorehand. Meat, poultry, or fish should be
caoked, chilled, and sliced or chopped. Vegetables should
be washed, dried, and sliced. Spreads should be prepared
and chilled.

2. Arange preparation area. All sandwich ingredients

should be within easy reach in the work area.

3Lay tortillas on clean work surface.

4. Evenly distribute dressing or spread on tortilla wrap

5. Toppings are placed in lower half

Evenly distribute your of tortilla ingredients. Use meat,
poultry, fish,beans, grains, vegetables, or fruits.
Hard-to-bite ingredients need to be cut small, but most
ingredients should be kept in bigger pieces for easy
rolling and
eating.
6. Roll the wrap tightly and securely. Fold in the sides and
bottom, roll up tightly,and seal the edges with a dab of
cream cheese or other spread
7. Place wraps in sandwich bags or wrap in plastic wrap to
maintain freshness.
8. Refrigerate until served.
9. A variety of foods can be used for the wrap
a) whole wheat tortilla
b) large, sturdy lettuce leaves
c)whole wheat pita
d) rice paper wrappers
e) crepes
f)lavash bread
Grilled Sancwiches
1. Gather all ingredients
2 Place sandwich bread on a sheetpan A tull sheet pan (18
x 26) willaccommodate 24 sandwiches in a
4 x6 tray
3.Brush the outside with melted margarine
or butter or vegetable oil. A brush, roller, or spray may be
used. Tum the bread over
4. Add filling to all slices in the pan. Spread evenly.
5. Top with slices of bread. Brush the top with melted
margarine or butter or vegetable oil.
6. Brown the sandwich on a griddle, in a hot
oven, or under a broiler
7. Serve immediately
Grilled Sancwiches
Pocket Sandwiches
Pita or Taco

1. All sandwich pockets (pita, con tortilla,

or flour tortilla, spreads, and filling
ingredients should be prepared. Meat,
poultry, or fish should be cooked, chilled,
and sliced or chopped. Vegetables
should be washed, dried, and sliced.
Spreads should be prepared and chilled.
2. Arrange preparation area. All sandwich ingredients
should be within easy reach in the work area.

3. If the pocket sandwich contains hot meat, poultry, or

fish, briely warm the tortilla or pita on both sides in a dry
pan. It will take on just a little color. Heating the tortilla or
pita makes it more pliable and easy to handle. Place the
protein item such as taco meat,
tuna salad, and chicken salad in the bottom of the
pocket.
4. Add other fillings that may include vegetables or fruits.
5. Spoon on any sauce (such as salsa).
6 Serve or refrigerate.
7. Place hot pockets in steam table pan and serve
immediately.
8. Wrap cold pocket sandwiches to maintain freshness.
9 Refrigerate until served.
Thank you!!