PREPARING

SANDWICHES
CHAPTER 3
CLASSIFICATIONS OF
SANDWICHES
LESSON 1
SANDWICH
• Sandwich – is made up of one or more slices of
bread with nutritious filling between them.
• Any kind of bread, cream or loaf bread, rolls and
buns will make a good sandwich.
• The filling may be slices of cold meat, chopped
meat, eggs, chicken, ham and cheese with
creamed butter, pickles, tomato, catsup, or
mayonnaise.
• Cream bread – which has been sliced crosswise is
the most versatile type of bread used for
sandwiches.
• It is suited to many different kinds of sandwich fillings.

• Cream bread – is also available in different colors

and can be designed to form attractive geometric
figures and shapes.
 LEARNING GOALS AND TARGETS
• Identify the different types of sandwiches
• Discuss the characteristics of hot sandwiches
• Identify components of sandwiches
• Name the different types of breads suited for
sandwiches
 TECHNICAL TERMS
• Loaf of bread – a shaped mass of baked bread that is usually
sliced before eating loaf.
• White bread – bread made from finely ground, usually bleached
wheat flour.
• Quick bread – a bread made with a leavening agent, such as
baking powder, that expands during baking and requires no
leavening period beforehand.
• Whole wheat bread – bread made with whole wheat flour.
• Rye – a widely cultivated cereal grass.
Pre-assessment:
• Identify the following:
__________1. It is made up of more slices of bread with nutritious filling between
them.
__________2. It can be defined as those having two slices of bread or two halves of
the roll, which have a spread applied and are filled with a cold filling.
__________3. These sandwiches have two slices of bread with the filling placed in
between them.
__________4. This is similar to the conventional sandwich but is cut into fancy
shape.
__________5. These are two slices of bread encasing the filling.
Pre-assessment:
• Identify the following:
___________6. These are two pieces bread encasing some type of filling which has
been dipped into an egg mixture and then deep fried or pan fried till golden brown.
___________7. These are made of cream bread cut lengthwise about 3/8 inch thick.
___________8. These small, fancy closed sandwiches often have their crusts
removed, and are usually out into various shapes.
___________9. These are the ultimate sandwich to enjoy with cup of tea or perhaps
a glass of champagne.
___________10. These are easy-to-eat sandwich are made with soft, flat breads that
are folded, or wrapped, around fillings.
DIFFERENT TYPES OF
SANWICHES
DIFFERENT TYPES OF SANWICHES
• Sandwiches may be served in different styles.
• They may be served open and cut into different shapes.
• To keep them in better condition they may be wrapped in paper napkins or
placed in sandwich bags especially if they are to be packed as snacks.
• Sandwiches which are to be served immediately may be simply arranged
on a serving plate.
• The rest of the sandwiches may be placed in a covered tray lined with a
damp towel.
• Keep them there until serving time to avoid drying.
COLD SANDWICHES
•A cold sandwich has cold meats or
veggies between two slices of bread.
•These are two types of cold
sandwiches:
•1. Closed cold sandwiches
•2. Cold open sandwiches
 1. Closed cold sandwiches
• Can be defined as those having
two slices of bread or two halves
of the roll (which can be toasted
also), which have a spread applied
and are filled with a cold filling.
• These can be sub grouped into three
types:
• A. Simple
• B. Combination
• C. Multi-decker
Closed cold sandwiches
sub grouped into three types:

• A. Simple – It has only one filling and

the freshest ingredients should be used.
• The quality of the filling and the nature
of the bread and spread are what can
make this sandwich come to life.
• Remember, only the freshest bread
should be used.
• Along with the main filling, you may
also add a secondary filling such as a
leaf of lettuce or a slice of tomato.
Closed cold sandwiches
sub grouped into three types:

• B. Combination – These have more

than one primary filling. A BLT
(bacon, lettuce, and tomato
sandwich, is a typical example.
• Submarines also fall in this
category which is a combo of cold
cuts, vegetables, and cheese on a
special bun.
• They are usually sprinkled with
Italian type dressing.
Closed cold sandwiches
sub grouped into three types:

• C. Multi-decker – These have more

than two slices of bread or a roll split
more than once.
• The club sandwich is a classic example
which has three pieces three pieces of
toasted bread, bacon, lettuce, tomato
and chicken filling.
• The toast is layered with mayonnaise.
• The sandwich is cut into quarters and
served.
2. Cold open sandwiches
•These are the single slice of bread with
attractively arranged fillings on top with the
garnishes.
•These are the larger versions of canapes.
•The Danish smorrebrodss are the excellent
examples of these.
2. Cold open sandwiches
• A. Conventional, closed, or
lunch box sandwich – It
consists of 2 slices of bread
with any filling-meat
poultry, egg, vegetables, or
cheese and cut into triangle,
served in bars, cafes, snack
bars, and restaurants.
2. Cold open sandwiches
• B. Tea sandwiches – These
sandwiches have two slices of bread
with the filling placed in between
them.
• These sandwiches may be made
ahead of time and frozen.
• They should be removed from the
freezer at least three hours before
they are to be served.
 STEPS IN PREPARING TEA
SANDWICHES:
• 1. Remove the crusts of day-old bread. With cookie cutters of various
shapes and sizes, cut as many pieces as possible from one slice.
• 2. Squares, rectangles and oblongs add to the variety.
• 3. Save the scraps and crusts for crumbs.
• 4. For each sandwich, spread butter on one piece of bread and filling
on the other.
• 5. Top the filled side with the buttered side.
• 6. Place in waxed paper or in a clean damp towel and place in an
airtight container to freeze.
 2. Cold open sandwiches
• C. The buffet sandwich – This is similar to
the conventional sandwich but are cut into
fancy shapes.
• D. Continental or French sandwich – It
consists of a crusty French stick, cut into
half and well-buttered, with either a single
savory filling or a mixture of savory fillings.
• Garnish with lettuce, tomato, cucumber.
• It is then cut into small strips so that it is
easily picked up.
 2. Cold open sandwiches
• E. Double decker, Three decker, or Club sandwich – It you top an
ordinary closed sandwich with an extra layer of filling and cover this
with another slice of bread, you have a club sandwich, also known as
three decker (counting the slices of 3) or double decker (counting the
layer of filling).
• G. Club sandwich – is distantly related to ribbon sandwich and is good
for a hearty balance between the fillings, like ham and egg, chutney,
and cheese.
• The best club sandwiches are made with toast.
• They are cut diagonally and secured with cocktail stick on which is spread
an olive or a slice of gherkin.
2. Cold open sandwiches
• F. Open sandwich – It makes use of only one kind of bread with the
filling on top.
• The slices of white bread can be cut into squares, triangles, or rounds.

• Butter is spread lightly on top with pieces of cheese or meat fillings.

• They may be garnished with slices of carrots, raisins, pickles, and the
like to make them more attractive.
• Open sandwiches are similar to canapes.

• They make use of biscuits, cookies, or toasts instead of using breads.

2. Cold open sandwiches
• G. Canapes – This is not really a sandwich but
small pieces of toast (brown or white) or biscuits
or puff pastry sheets buttered and topped with
meat, fish, poultry, and vegetables.
HOT SANDWICHES
HOT SANDWICHES
• These are not really sandwiches but snacks or meals
but since bread is used, they are classified as
sandwiches.
• They vary from the English “Bookmarker” to the
French Croute (croquet) monsieur.
• These include internationally famous sandwiches like
the German Strammer Max and the Swedish
Lindstrom.
CHARACTERISTICS OF HOT
SANDWICHES
•1. Hot sandwiches should be served hot.
•2. They must remain hot throughout.
•3. A hot sandwich can have a hot sauce as an
accompaniment.
•4. A hot sandwich can be closed or open.
CLOSED HOT SANDWICH
VARIATIONS
CLOSED HOT SANDWICH VARIATIONS
•1. Steak sandwich – This is the 6-10 oz steak
cooked to the guest order or doneness or
served on a large roll with a lettuce, tomato,
and onion garnish.
•It may be accompanied by horseradish sauce
or mustard sauce.
CLOSED HOT SANDWICH VARIATIONS
•2. Hotdog – This is a 6-12 pound sausage
served on a special roll.
• It can be topped with a hot topping such as
chili or cheese sauce, or with cold topping
cheese, coleslaw, and accompanied with
chopped onions, and other condiments, such
as catsup and mustard.
CLOSED HOT SANDWICH VARIATIONS
•3. Hamburger – This is a 2-6 oz patty of
ground beef, broiled, fried or grilled to order,
served on a round bun with lettuce, tomato,
and onion slices and the appropriate
condiments.
CLOSED HOT SANDWICH VARIATIONS
•4. Grilled closed sandwiches – These are two
slices of bread encasing the filling.
• The casing is buttered on the outside top and
bottom and then placed on the griddle or in a
pan to brown on both the sides.
• A grilled cheese sandwich is a perfect
example.
CLOSED HOT SANDWICH VARIATIONS
•5. Fried closed sandwiches – These are two
pieces of bread encasing some type of filling
which has been dipped into an egg mixture and
then deep fried till golden brown.
•They are often finished in an oven to ensure
that the interior is hot.
•The frying should be done at 375˚F.
CLOSED HOT SANDWICH VARIATIONS
•6. Open hot sandwiches – These are prepared
with the bread or toast laid side by side with
the filling exposed on the surface of both
sides.
• The sandwich is then hearted throughout.
OTHER TYPES OF
SANDWICHES
OTHER TYPES OF SANDWICHES
•1. Pinwheels sandwiches –
These are made of cream
bread cut lengthwise,
about 3/8 inch thick.
• Fresh cream bread is
preferable because they are
easy to roll and will not crack.
1. Pinwheels sandwiches
• A. Trim crusts and flatten long slices with rolling pin.
• B. Spread bread with softened butter or margarine and your
choice of any smooth filling, like creamed cheese, marmalades,
cheese, pimiento, peanut butter, jams, and jellies. Smooth filling
are ideal for pinwheel sandwiches, because they do not have
bulk and can be spread thinly.
• C. Place sweet pickles or several stuffed olives at the end of slice.
Roll up bread like a jelly roll.
1. Pinwheels sandwiches
• D. Wrap each rolled sandwich individually and chill for
several hours or until they are firm.
• E. When ready to serve, unwrap the rolled sandwiches
and cut into ½ inch slices. Use a sharp knife or a bread
knife so the sandwiches are cut clear and neat.
• F. Arrange and serve them on a platter. Garnish if
needed.
https://www.youtube.com/watch?
v=Of8R9dn0HKY
OTHER TYPES OF SANDWICHES
•2. Finger sandwiches – These
small, fancy closed
sandwiches often have their
crusts removed, and are
usually cut into various
shapes.
• Finger sandwiches are also
sometimes used as appetizers.
OTHER TYPES OF SANDWICHES
• 3. Ribbon sandwiches – These are the
ultimate sandwich to enjoy with a cup
of tea or perhaps a glass of champagne.
• Beautifully presented, these delectable
bite-size portions of soft crustless bread
can be filled with an array of different
filling combinations such as cream
cheese, salmon, squeeze of lemon juice,
a pinch of paprika then topped with thin
slices of cucumber.
The initial step is similar to that of the ribbon sandwiches.

• A. Press together stack of slices and then trim crusts.

• B. Wrap and chill for several hours. Cut about ½ inch wide.
• C. Spread cut sides of ribbon with fillings.
• D. Stack 3 ribbon sandwiches so that green and pink sections alternate.
• E. Wrap and chill for several hours.
• F. Slice about ½ inch thick into checkerboard sandwiches immediately
after removing from refrigerator. These are sometimes called
checkerboard sandwiches because of the alternate squares of green
and pink bread.
https://www.youtube.com/watch?
v=n5AGIvE97bo
OTHER TYPES OF SANDWICHES
• Colored cream bread is suitable for ribbon
sandwiches.
• Alternate 3 slices each of pink and green
bread with one or more fillings spread
between slices.
• Press together stack of slices and then trim
crusts.
• Wrap and chill for several hours.
• When ready to serve, cut into ½ inch slices.
OTHER TYPES OF SANDWICHES
• 4. Mosaic sandwiches – An
alternate color of slices of
bread is preferable for this
type od sandwich.
OTHER TYPES OF SANDWICHES
• 5. Wrap sandwiches – These
easy-to-eat sandwiches are
made with soft, flat breads
that are folded, or wrapped,
around the fillings.
• A wide variety of fillings can
be used in these sandwiches.
 THANK YOU
FOR LISTENING!