PREPARE VARIETY OF

SANDWICHES
At the end of the lesson, you are expected to:
a. identify sandwich component;
b. b. identify bread suited for sandwich making;
c. c. prepare suitable filling and spread; d. select and prepare glazes/sweet sauces;
and
d. e. prepare sandwiches while observing sanitary practices.

.
 BASIC COMPONENTS
OF A SANDWICH
• Structure or base
• Moistening Agent
• Filling
 STRUCTURE OR BASE
• It the part upon
is theingredients
which
are placed.
• It consists of some form
of bread or dough
produce that is whole or
sliced.
 MOISTENING
• It is AGENT
meant to bind the
sandwich that provides
an improvement of both
flavor and texture.
• It also acts as the
protective
layer between the filling
and the structure.
 FILLIN
• It of oneG or
consists
more ingredients that are
stacked, layered or
folded within or on the
structure to form the
sandwich.
TYPES OF BREAD
 YEAST BREAD
• Loaf bread that is the most commonly used
bread for sandwiches.
• White bread
• Whole wheat bread
• Rye bread
 WHITE BREAD
These are long
rectangular loaves that
provide square slices. It is
one of the most versatile
sandwich bread, it comes
in various flavors and
goes well with everything
and toast nicely.
 WHOLE WHEAT
Is BREAD
a classic bread for
sandwiches, it is
nutritionally superior to
white bread, taste better
and have more interesting
textures. It is slightly
more compact and
brownish in color.
 RYE BREAD
Is a stronger tasting bread
than white and whole
wheat. A heavy and a
hearty flavor bread that
goes with so many types
of meat and condiments.
 BUNS AND ROLLS
• Sandwich rolls
• French and Italian bread
 SANDWICH ROLLS
A soft type bread that
come in all sizes,
shapes and textures.
The softest include
hamburger buns and
hot dog rolls
 FRENCH AND ITALIAN
BREAD
Rolls including
sourdough and ciabatta,
split horizontally. It works
well for grilled
sandwiches.
 FLAT
BREADS
• These are made from flatten often
unleavened breads.
• Pita
• Focaccia
• Lavash
• Tortillas
 PIT
It comes in both whiteA
and whole wheat. As the
flat bread bakes, it puffs
up, forming a pocket that
is perfect for stuffing.
 FOCACCIA
Flat Italian bread, a
cousin of pizza an inch
or more thick and very
rich in olive oil. It is sold
by whole and cut into
squares, split and filled.
 LAVAS
H
Small and rectangular,
when softened in water,
can be rolled around a
stuffing to make a
pinwheel shaped
sandwich.
 TORTILLAS
Unleavened round corn
meal breads baked on a
hot stone, size ranges to 6
inch-14 inch or larger
preferably used for
quesadillas and burritos.
 WRAPS
• These are very thin, flat breads that
are used for sandwich wraps, burritos and
tacos.
• Tortillas
• Sandwich Wraps
 QUICK BREADS
• These breads are raised by chemical action of
baking powder or baking soda like biscuits,
banana bread, carrot bread and generally
more tender and crumbly than yeast bread.
It is used for sweeter tasting sandwiches and
are best for tea sandwiches.
FILLINGS
AND
BREADS
 SANDWICH
FILLINGS
• The filling is the heart of the sandwich. It
is place between or on top of bread.
• It provides flavor and body to
the sandwich.
 TYPES OF FILLINGS
DRY FILLINGS MOIST FILLINGS
It refers to It refers to
ingredients such as ingredients mixed
sliced or cooked with salad dressing
meat, poultry and or mayonnaise.
cheese.
 MEAT AND POULTRY
MEATS
• Used as fillings should be cooked, covered and
refrigerated. Slice just before the sandwich is to be
prepared to avoid drying out and lose flavor. Thinly
sliced meats are more tender and juicy than thickly
sliced.
• Beef products
• Pork products
• Poultry
• Sausage products
BEEF PRODUCTS
PORK PRODUCTS
POULT
Y
SAUSAGE PRODUCTS
SAUSAGE PRODUCTS
 CHEESE
• Cheese dries out rapidly when unwrapped and
sliced, when slicing is done ahead, the slices
should remain covered until ready to use:
• Sandwich cheeses - cheddar types, Swiss types, provolone,
cream cheese, process cheese, cheese spreads.
 CHEESE
CHEDDAR SWISS
 CHEESE
CREAM CHEESE PROCESSED CHEESE
 FISH AND
SHELLFISH
• Most seafood fillings are highly perishable and
should be left chilled at all times.
• Seafood Fillings- tuna, sardines, smoked salmon,
shrimp, anchovies, fried fish, grilled or pan fried
fish fillets.
 FISH AND
SHELLFISH
TUNA FILLING SMOKED SALMON
 FISH AND
SHELLFISH
SHRIMP ANCHOVIES
 MAYONNAISE BASED
• TheSALAD
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, also, any vegetable used
in salads may also be used in sandwiches.
 MISCELLANEOUS
• Fruits, fresh or dried, jelly, peanut
butter, hard cooked egg, a.nd nuts
 SPREADS
Purposes of Spreads
• Toprotect the bread from soaking
up moisture from the filling.
• They add flavor.
• They also add moisture.
 BUTTER
Butter protects the bread from moisture, used soft butter to
spread on bread. You may soften butter by whipping in a
mixer or by simply letting it stand at room temperature.
You may use margarine as a substitute or a flavored butter.
 MAYONNAISE
Mayonnaise is
often preferredtobutteras a
spread because i
contributes more t
but sandwiches made flavor
with
mayonnaise should be
served immediately or
refrigerated at once and kept
refrigerated until served.
 PREPARING
SANDWICHES
 PREPARING SANDWICHES
The preparation of sandwiches requires great
deal of hand works. Whether you are making
sandwiches in quantity or by order, your goal
is to make the production as efficient and
quick as possible.
TIPS:
1. Preparation of Ingredients – prepare
everything ahead of time, so nothing is
left
to do but assembles the ingredient.
includes, mixing fillings, preparation It
spreads, slicing bread, meats, vegetable of
and cheese, separating lettuce, preparing
garnishes and other ingredients.
TIPS:
2. Arrange Ingredients for maximum
efficiency - to reduce your movement to a
maximum, everything you need should be
within easy reach.
Needed Tools/Equipment:
1.Storage equipment for ingredients includes
refrigeration equipment for cold ingredients and a
steam table for hot ingredients.
2.Hand tools included spreading, spatulas, cutting
board and knives, including a serrated knife and a sharp
chef’s knife for cutting the finished sandwich. Also a
slicer is necessary.
Needed Tools/Equipment:
3.Portion control equipment includes scoops for
fillings and a portion scale for other ingredients.
4.Cooking equipment includes griddle, grills,
broilers and deep fryers, microwave ovens are
good for cooking.