IHM-BANGALORE

FOUNDATION COURSE IN LARDER

SANDWICHES
BY-SHAMLEE RAMTEKE

April 2024
Scope
• History and definition of Sandwich
• Equipments and tools for making a sandwich
• Components of a Sandwich
– Bread and Spread
– Body and Garnish
• Classification of sandwich
• Principles of making a sandwich.
History of Sandwich
• 110 BC,A rabbi called Hillel who stashed
herbs, apple slices and nuts between two
matzos,the earliest version of what we now
call sandwich.
• The History of the Earl of Sandwich: Since
1762, John Montagu, the 4th Earl of
Sandwich. He asked for a serving of roast
beef to be placed between two slices of
bread so he could eat with his hands. Thus,
the Sandwich was born.
Source: https://economictimes.indiatimes.com/magazines/panache/sandwich-know-all-about-its-origin-innumerable-varieties/articleshow/44870324.cms?from=mdr
Source: Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 2nd edition, 2006 (p. 682)
 Definition of sandwich

• A sandwich is a food item that consists

of two or more slices of bread with a
filling in between with or without
garnish.
Source: adapted from Krishna Arora (2001), Theory of Cookery, Frank Bros, India, ISBN-13 978-8171700875
Equipments and tools for
making a sandwich

Source:https://youtu.be/q2_P06szzOQ?si=Pqwj34SYkSpuTdhP
Components of Sandwich
• Bread
• Spread
• Body
• Garnish

Source: https://www.facebook.com/watch/?v=10156690672814273
Source: https://www.alamy.com/sandwich-ingredients-on-chalkboard-image211160739.html
Classification of Sandwich
Principles of Sandwich Making
• Bread: Use bread that's 12–24 hours old, and buy sliced bread
if possible. You can also flatten the bread with a rolling pin.
• Ingredients: Use quality ingredients, and pair fillings with
sauces and spreads. You can add vegetables for freshness,
and get creative with cheese options.
• Fillings: Use deboned meats, and make sure the filling is
tender, flavorful, and easy to eat. The filling should take up 1/3–
1/2 of the sandwich's total weight.
• Spreads: soften butter before spreading it, and use a palette
knife for easy spreading. You can also work the butter into the
filling.
• Garnish: Add visual appeal with garnishes
 ACTIVITY
Please scan QR to join
Live QnA Session
Next Class on 8th April’2024
Topic for next class:
FORCEMEATS AND ITS TYPES