Chapter 22

Sandwiches
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
 The Sandwich Legend
• The fourth Earl of Sandwich, John
Montague, refused to leave the gaming
tables because he did not want to break
his winning streak.
• He asked for some bread filled with meat
be brought to him and the sandwich rage
began.

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The Earl’s Story

QuickTime™ and a
VC Coding

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 Breads
Types
• Pullman or sandwich loaves of white bread are most
frequently used for simple sandwiches.
• These are long, rectangular loaves that provide square slices of
specified thickness, from ⅜ to ⅝ in. (10 to 16 mm) thick.
• Commercial sandwich bread should be of fine rather
than coarse texture, and firm enough to accommodate
spreads well.
• White bread is suitable for the largest variety of fillings
because of its neutral flavor.

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 The Importance of Bread
1.A convenient way to hold the sandwich
2.Provides:
‣flavour
‣texture
‣nutrition
‣colour
‣presentation
3.Variety:
1.rolls, biscuits, bagels, fruit bread, nut bread
2.whole grain, savoury bread, foccacia
‣flatbreads, naan, lavosh, tortillas, pitas
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 The Importance of Bread
Compliment the filling

Freshness

Firm enough to with stand moisture

Not to difficult to eat

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 Breads

Breads made of various flours:

Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf.
Bottom row: raisin swirl, pumpernickel, and Jewish rye. 3
 Breads

Breads in various shapes:

Top row: Pullman loaf, baguette, home-style, bâtard, sub roll, and hearth.
Middle row: Cuban, kaiser, hot dog, New England hot dog, hamburger roll,
ciabatta, and steak roll.
Bottom row: naan, flour tortillas, whole wheat wrap, and pita.
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 Storage

The following measures can be taken to ensure freshness:

1. Daily delivery, or delivery as frequent as possible
2. Keep bread tightly wrapped in moisture-proof wrapping until it is
used.
3. French bread and other hard-crusted breads should not be
wrapped. Otherwise, the crusts will soften.
4. Store at room temperature, away from ovens or hot equipment. Do
not refrigerate.
5. If bread must be kept more than one day, it may be frozen.
6. Day-old bread may be used for toasting without loss of quality.
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 Spreads
Purposes of Spreads

1. To protect the bread from soaking up moisture from

the filling.
2. To add flavour.
3. To add moisture or mouth feel.
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 Spreads
• Butter should be soft enough to spread easily without
tearing the bread.
» Compound butters can add additional flavour
• Mayonnaise is often preferred to butter as a spread
because it contributes more flavour.
» However, it does not protect the bread from
moisture as well as butter does.
» Additional flavours can be added as well
• Almost any food of a spreadable consistency can be
used to add flavour interest to sandwiches.
» fruit purees, hummus, tapenades, aioli, pestos
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 Fillings
Meats and Poultry
• Sliced meats dry out and lose flavor .
• Avoid slicing farther ahead than necessary.
• Keep sliced meats covered or wrapped.
• Thin meat slices are more tender, and
sandwiches made with them are easier to eat.
• Thin slices make a thicker sandwich than one or two
thick slices of the same total weight.

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 Fillings
Meats and Poultry
Beef Pork products
• Sliced roast beef, hot or cold • Roast pork
• Hamburger patties • Barbecued pork
• Small steaks • Ham, all kinds
• Corned beef • Bacon
• Pastrami • Canadian bacon
• Tongue, fresh or smoked

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 Fillings
Meats and Poultry
Poultry Sausage products
• Turkey breast • Salami
• Chicken breast • Frankfurters
• Bologna
• Liverwurst
• Luncheon meats
• Grilled sausages

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 Fillings
Cheese
The most popular sandwich cheeses are:
•Cheddar types
•Process cheese
•Cream cheese
•Mascarpone
•Swiss types
•Provolone Cheese
•Spreads
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 Fillings
Fish and Shellfish
Most seafood fillings for sandwiches are highly perishable
and should be kept well chilled at all times.
• Some popular seafood fillings are:
• Tuna
• Shrimp
• Fried fish portions
• Sardines
• Anchovies
• Grilled or pan-fried fish fillets
• Smoked salmon and lox

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1
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 Fillings
Bound Salads
The most popular salads for sandwich fillings are :
• Tuna salad
• Egg salad
• Chicken or turkey salad
• Ham salad

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 Fillings
Vegetable Items
Lettuce, tomato, and onion are indispensable in
sandwich production.
•Nearly any vegetables used in salads may also be
included in sandwiches.
•Grilled vegetables are popular not only in vegetarian
sandwiches but also as part of the filling in meat
sandwiches.

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 Types of Sandwiches
Cold Sandwiches
• Simple cold sandwiches • Tea sandwiches
• Multi-Decker sandwiches • Wraps
• Open-faced sandwiches

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 Types of Sandwiches
Hot Sandwiches
• Simple hot sandwiches
• Open-faced sandwiches
• Grilled sandwiches
• Deep-fried sandwiches
• Hot burritos
• Quesadillas
• Enchiladas
• Pizza

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 Making Sandwiches
Ingredients
This phase of the setup has two parts:
1.Prepare ingredients.
2.Arrange or store ingredients for maximum efficiency.
•Sanitation
•Portion control

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 Making Sandwiches
Equipment
The equipment needed for a sandwich station depends, of
course, on the menu and the size of the operation:
1.Storage Equipment
2.Hand Tools
3.Portion Control Equipment
4.Cooking Equipment

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 Making Sandwiches
Service
With a few exceptions, such as hamburgers and hot dogs,
sandwiches are cut before serving.
•Cutting serves two purposes:
1.It makes the sandwich easier to handle and eat.
2.It makes possible a more attractive presentation.

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 Recipe Pronunciations

• Croque Monsieur (p. 771)

• Falafel and Roasted Vegetables in Pita (p. 773)
• Tahini Yogurt Dressing (p. 773)
• Pizza Margherita (p. 778)

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