Preparation of

Sandwiches
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WORD

COLD
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WORD

SIMPLE
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WORD

BUFFET
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WORD

COMBINATION
 Sandwiches
two or more slices of
bread or a split roll
having a filling in
between
 Cold Sandwiches
A cold sandwich has cold
meats and veggies between
two slices of bread.
 Cold Sandwiches
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.
 Cold Sandwiches
a) Simple
 Cold Sandwiches
a) Simple
 Cold Sandwiches
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.
 Cold Sandwiches
b) Combination
 Cold Sandwiches
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 of
toasted bread, bacon, lettuce, tomato
and chicken filling. The toast is
layered with mayonnaise. The
sandwich is cut into quarters and
served.
 Cold Sandwiches
c) Multi-decker

The club sandwich is a

classic example which has
three pieces of toasted
bread, bacon, lettuce,
tomato and chicken filling.
 Cold Sandwiches
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 canapés. The
Danish smorrebrods are the excellent
examples of these.
 Cold Sandwiches
Cold open sandwiches
 Cold Sandwiches
a) Conventional, closed, or lunch box
sandwich

It consists of 2 slices of broad with

any filling-meat poultry, egg.
vegetables, or cheese and cut into
triangle, served in bars, cafes, snack
bars, and restaurants.
 Cold 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.
 Cold Sandwiches
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.
 Cold Sandwiches
Steps in Preparing Tea Sandwiches:

(2) Squares, rectangles and oblongs

add to the variety.
 Cold Sandwiches
Steps in Preparing Tea
Sandwiches:

(3) Save the scraps and

crusts for crumbs.
 Cold Sandwiches
Steps in Preparing Tea
Sandwiches:

(4) For each sandwich, spread

butter on one piece of bread and
filling on the other
 Cold Sandwiches
Steps in Preparing Tea Sandwiches:

(5) Top the filled side with the

buttered side.
 Cold Sandwiches
Steps in Preparing Tea
Sandwiches:

(6) Place in waxed paper

or in a clean damp towel
and place in an airtight
container to freeze.
 Cold Sandwiches
c) The buffet sandwich

This is similar to the

conventional sandwich but are
cut into fancy shapes.
 Cold Sandwiches
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 fittings. Garnish
with lettuce, tomato, cucumber. It is
then cut into small strips so that it is
easily picked up.
 Cold Sandwiches
e) Double decker, Three decker, or
Club sandwich

If 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).
 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 a sandwiches are similar to
canapés. They make cookies, or toasts
instead of using breads.
 G.) Canapés
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

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
 These include internationally famous
HOT SANDWICHES sandwiches like the German
Strammer Max and the Swedish
Lindstrom
HOT SANDWICHES

These include internationally

famous sandwiches like the
German Strammer Max and
the Swedish Lindstrom
 CHARACTERISTICS OF HOT
SANDWICHES

1. Sandwiches should be served

hot.
 CHARACTERISTICS OF HOT
SANDWICHES

2. They must remain hot

throughout.
 CHARACTERISTICS OF HOT
SANDWICHES

3. A hot sandwich can have a hot

sauce as an accompaniment.
 CHARACTERISTICS OF HOT
SANDWICHES

4. A hot sandwich can be

closed or open
 CLOSED HOT SANDWICH
VARIATIONS

1. Steak sandwich
This is the 6 10 oz steak cooked
to the guest order or doneness and
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

1. Steak sandwich
This is the 6 10 oz steak cooked
to the guest order or doneness and
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
chill 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

2. Hotdog
 CLOSED HOT SANDWICH
VARIATIONS

2. Hotdog
 CLOSED HOT SANDWICH
VARIATIONS

2. Hotdog
 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 a lettuce,
tomato, and onion slices and the
appropriate condiments.
 CLOSED HOT SANDWICH
VARIATIONS

3. Hamburger
 CLOSED HOT SANDWICH
VARIATIONS

3. Hamburger

DON’T GO OVERBOARD
 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

4. Grilled closed sandwiches

 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 or pan 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

5. Fried closed sandwiches

 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
heated throughout.
 CLOSED HOT SANDWICH
VARIATIONS

6. Open hot sandwiches

OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches
These are made of cream bread
cut lengthwise, about inch thick.
Fresh cream bread is preferable
because they are easy to roll and will
not crack.
OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches

a) Trim crusts and flatten long slices

with rolling pin.
OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches

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.
OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches

c) Place sweet pickles or several

stuffed olives at the end of slice. Roll
up bread like a jelly roll.
OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches

d) Wrap each rolled sandwich

individually and chill for several
hours or until they are firm.
OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches

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.
OTHER TYPES OF SANDWICHES

1. Pinwheels sandwiches

f) Arrange and serve them on a

platter. Garnish if needed.
OTHER TYPES OF SANDWICHES

2. Finger sandwiches
These small, fancy closed
sandwiches often have their crusts
and are usually cut into various
shapes. Finger sandwiches are also
sometimes used as appetizers.
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.
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.
OTHER TYPES OF SANDWICHES

3. Ribbon 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 of sandwich.
The initial step is similar to that of the
ribbon sandwiches.
OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

a) Press together stack of slices and

then trim crusts
OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

b) Wrap and chill for several hours.

Cut about 1/2 inch wide.
OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

c) Spread cut sides of ribbons with

fillings
OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

d) Stack 3 ribbon sandwiches so that

green and pink sections alternate.
OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

e) Wrap and chill for several hours.

OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

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.
OTHER TYPES OF SANDWICHES

4. Mosaic sandwiches

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.
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.