Introduction to

Sandwich Making
Presenter:
Alicia Fulton

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National Home Economics Coordinator
Jamaica 4-H Clubs
 OBJECTIVES
At the end of the series viewers/participants should be able to:
1. Define the term “Sandwich”
2. State the classification of sandwiches.
3. Identify at least four types of sandwiches.
4. State the parts of a sandwich.
5. List appropriate fillings and garnishes for sandwiches.
6. Identify equipment and tools used for making sandwiches.
7. List at least four techniques used in sandwich preparation.
8. Prepare and present two (2) types of cold sandwiches. 2
 　 What are Sandwiches?

A sandwich is a food item typically consisting of one or

more slices of bread with a spread, filling and garnish.
Sandwiches are versatile and can be prepared for
different occasions like meetings, child’s party,
cocktail party, snack and generally taken to work or
school as part of a packed lunch, and are also a
traditional picnic food item.
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 Classification and Types of Sandwiches

• Sandwiches can be classified as hot or cold.

• The types would include: open-face, closed face,

pinwheel or roll-up, multi-decker, checker
board, wraps, rainbow and ribbon.
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 　　 Parts of a Sandwich

Sandwiches comprise of the following parts:

 Bread
 Spread
 Filling
 Garnish
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 Bread

• Bread provides an edible casing for the food inside.

Good quality bread provides variety, texture, flavor and
eye appeal to sandwiches.
Bread should have a uniform shape so that each slice is
the same size and shape.

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 Types of Bread

• Pullman or sandwich loaves of white or brown (whole-

wheat) are most frequently used for simple sandwiches.
These are long, rectangle loaves that provide square
slices of specific thickness from 3/8” to 5/8”.
Pumpernickle, Rye, Pita and French are other
examples. Texture of bread should be fine instead of
coarse. Bread should be firm to spread well.
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 Bread Cntd.
Storage of Bread:
• Fresh bread is essential for top quality sandwiches, very stale bread is
undesirable.
• Bread should be one to two days old.
• Keep bread tightly wrapped in moisture–proof wrapping until it is used.
• Store at room temperature away from oven or hot equipment.

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 Spreads
• Purposes of Spreads: • Butter/Margarine
• 1. To protect the bread from soaking • These should be soft enough to
up moisture from the filling. spread easily without tearing the
• 2. To add flavour bread.
• 3. Add moisture or mouth feel.  • Mayonanaise
• Types of Spread:
• Mayonnaise is often preferred to
• Soft butter, flavoured butter, butter because it has more flavour.
margarine, mayonnaise. 
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 Fillings

• This is the heart of the • Types of filling:

sandwich. Ingredients are • Meat
usually placed on one or • Poultry
between two slices of bread. • Fish & Shell Fish
The sandwich is usually • Cheese
named by its filling: cheese • Staples and Vegetable Items
filling, ‘cheese sandwich’ • Miscellaneous
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 Fillings
Meats
• Sliced meats such as roasted beef
roasted pork, ham, bologna,
salami, luncheon meats.
Poultry
• Grilled chicken breast, turkey
breast, processed chicken meat
Fish & Shell Fish
• Tuna, smoked salmon, canned fish such
as mackerel. Most seafood fillings for
sandwiches are highly perishable and
should be kept chilled until ready to use.
Cheese
• Sliced cheese , shredded cheddar
cheese, cream cheese, cheese spreads 
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 Fillings
Vegetable Items Miscellaneous
• Lettuce, tomato, cucumber, • Hard cooked eggs,
avocado and shredded carrot jam, jelly, peanut
butter

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 Garnish
• Foods used to enhance the appearance of Items used as Garnish include:
sandwiches are called garnishes.
• Lettuce leaves
• Garnishes may be added on top of
sandwiches (especially open-faced) to • Green Salad or Potato Salads
enhance their appearance. They may also • Onion Slices
be used as side garnishes when the
sandwich is plated – sprigs of parsley, • Fruit Slices
tomato roses, carrot curls, sliced fresh • Vegetable slices, shapes and
vegetables or even a raw or cooked
flowers (tomato, cucumber, carrot)
salad. Vegetables may also be layered
with the filling to add colour and appeal. 13
 Nutritive Value
• Nutritive value of
sandwiches will depend on
the ingredients used to make
it.
• Key Nutrients and Sources
in Sandwiches
• Bread – carbohydrate
• Spread – Fat
• Filling – protein, vitamins,
minerals, carbohydrate
• Garnish – vitamins, mineral,
carbohydrate (for instance
from potato salad)
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 Essential Points in Sandwich Making
• Sanitation is vital in all food preparation
activities.
• Keep bread covered to retain moisture.
• Keep sandwiches covered and chilled until ready
for service.
• Consider the occasion for which sandwiches are
required. E.g. dainty sandwich for a cocktail
party.
• Bread should be two days old for ease in cutting
but avoid that which very is stale.
• Use good butter or margarine and cream it, so
that it can spread easily.
• Trim the crust before filling.
• Make an even layer of filling ingredients.
• Cut smartly with a sharp knife and label
clearly if more than one variety is served.
• Use appropriate garnishes based on the type of
sandwiches made and how they will be plated.
• Prepare sandwiches quickly and neatly.
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Equipment Used In Sandwich Making

Some major equipment used in sandwich making include the:

• Refrigerator
• Standing Electric Mixer
• Electric Knife
• Sandwich Maker (hot sandwiches)

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Hand Tools Used In Sandwich Making
• Sharp knives- for slicing meat, chopping onions etc.
• Bread knives- with serrated edges for cutting bread.
• Cooking forks- to pick up meat-slices, cold cuts, bread.
• Spatula/ Spreaders- To spread butter, mayonnaise, fillings
• Tongs- For picking up garnishes.
• Cutting board- For cutting bread on.
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 Preparation Techniques

• Sandwiches are prepared using a variety of techniques.

• Piping: This is done using piping bag and an assortment of tips.
• Spreading: Spread is used to add flavour , moisture and richness to the
sandwiches.
• Layering: This is used when more than one filling is used or when
more than 2 slices of bread are used.
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 Preparation Techniques Contd.

• Portioning: Sliced sandwiches are portioned by count and weight.

• Molding: Sandwiches are sometimes molded into uniform,
attractive, hard- edge shapes by using metal rings or cookie cutters.
• Cutting: Cut into various attractive shapes. Diagonal and quarter are
popular.

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 Basic Sandwich Making Steps
1. Don protective gear.
2. Clean and sanitize work station.
3. Assemble, wash and dry necessary utensils and tools.
4. Prepare and assemble all ingredients.
5. Prepare filling and garnishes.
6. Prepare bread: slicing, remove crust, rolling etc.
7. Apply spread to bread where appropriate, then place fillings evenly and neatly
and create desired sandwich. (Filling should not hangover the edge of the
bread.)
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 Basic Sandwich Making Steps Contd.

8. Wrap sandwiches in plastic wrap, waxed paper or sandwich

bag to help prevent drying..
9. Refrigerate immediately and hold until served.
10.Plate and garnish sandwiches and present them on a
covered table.
11.Label the sandwiches for easy identification.
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End of Presentation

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