TLE

• Ingredients used for sandwiches:

  • Breads:
  • A dough of flour and water and often additional ingredients
  • Good quality breads provide variety, texture, taste, bulk, nutrients, and eye appeal to sandwiches
  • Meats:
  • Beef, Pork, and Sausage products like Ham, Roast Beef, and Salami
  • Poultry:
  • Chicken or Turkey breasts characterized by delicate golden-brown surfaces
  • Fish and Shellfish:
  • Popular seafood ingredients like Tuna, Sardines, Grilled and Fried Fish Fillets
  • Crab meat and shrimp, which are highly perishable and should be kept chilled
  • Cheese:
  • Cheddar, Processed Cream Cheese, and Cheese Spreads
  • Firm texture, easily sliced, and act as a binder and moistener of other ingredients
  • Spreads:
  • Moisten the bread and complement the flavors of other ingredients
  • Examples: Mayonnaise, Mustard, and Butter
  • Condiments:
  • Give a lift to a sandwich
  • Some are high in acid, so avoid combining them with strong-flavored condiments
• • Examples: Olive, Relishes, Chutneys
  • Vegetables:
  • Add texture, flavor, and color to the sandwich
  • Should be crisped and proportionate to the size of the sandwich
  • Lettuce, Tomatoes, and Onions are indispensable in sandwich making
  • Miscellaneous:
  • Fruit (Fresh or Dried), Jelly, Jam, Peanut Butter, Eggs, and Nuts
  • Add flavor, color, nutrients, and texture to sandwiches
• Different Types of Sandwiches:

  • Cold Sandwiches:
  • Made of bread, preferably a day-old, with a cold filling
  • Open-Faced Sandwiches:
  • Use one kind of bread with the filling on top
  • Regular Cold Sandwiches:
  • Made of two slices of bread, preferably a day-old, with butter
  • Pinwheel Sandwiches:
  • Made of bread cut lengthwise, about 3/8 inch thick
  • Tea Sandwiches:
  • Small fancy sandwiches made from light, delicate ingredients with trimmed crusts
  • Multi-Decker Sandwiches:
  • Made with more than two slices of bread and several ingredients in the filling
  • Wrap/Rolled Sandwiches:
  • Fillings wrapped in a large flour tortilla or similar flatbread
• Hot Sandwiches:

  • Regular Hot Sandwiches:
  • Consist of hot fillings like meats, fish, grilled vegetables, or other hot items between two slices of bread
  • Hot Open-Faced Sandwiches:
  • Made by placing bread on a plate, covering it with hot filling, and topping with sauce, gravy, cheese, or other toppings
  • Grilled Sandwiches:
  • Buttered on the outside and browned on a griddle, in a hot oven, or in a Panini grill
  • Deep-Fried Sandwiches:
  • Made by dipping sandwiches in beaten egg and breadcrumbs, then deep-fried
  • Filled Rolls, Focaccia, or Pitta Bread:
  • Flavored breads served with dips like quesadillas and burritos
• Sandwiches are made with two or more slices of bread with fillings between them, providing a convenient and adaptable meal option
• Tools and utensils for making sandwiches include:

  • Sandwich spatula for applying food spreads
  • Kitchen shears for cutting customized edges on bread and different shapes like rectangles, triangles, and circles
  • Cookie cutters for cutting out bread shapes
  • Grater and shredder for grating ingredients to enhance the palatability of the sandwich
  • Spatula for leveling off ingredients and spreading fillings
  • Butter knife for applying spreads like butter, peanut butter, and cream cheese
  • Chef's knives in various lengths for cutting ingredients
  • Deli knife designed for thick sandwiches
  • Lettuce knife for slicing lettuce without browning
  • Paring knife for peeling and coring foods
  • Sandwich knife for slicing medium-sized sandwiches
  • Serrated knife for slicing hard on the outside and soft on the inside foods
  • Cutting board to protect surfaces when slicing bread
• Ingredients used for sandwiches include:

  • Breads for variety, texture, taste, and nutrients
  • Meats like ham, roast beef, and salami
  • Poultry such as chicken or turkey breasts
  • Fish and shellfish like tuna, sardines, crab meat, and shrimp
  • Cheese for texture and moisture
  • Spreads like mayonnaise, mustard, and butter
  • Condiments for flavor enhancement
  • Vegetables for texture, flavor, and color
  • Miscellaneous items like fruit, jelly, jam, peanut butter, eggs, and nuts
• Different types of sandwiches include:

  • Cold sandwiches made with cold fillings on bread
  • Open-faced sandwiches with the filling on top of one kind of bread
  • Regular cold sandwiches with two slices of bread and a cold filling
  • Pinwheel sandwiches made of bread cut lengthwise with a smooth filling
  • Tea sandwiches made from light, delicate ingredients and fancy shapes
  • Multi-decker sandwiches with more than two slices of bread and several ingredients
  • Wrap/rolled sandwiches where fillings are wrapped in a tortilla or flatbread
• Types of sandwiches:

  • Regular hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread
  • Hot open-faced sandwiches are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other toppings, and are eaten with a knife and fork
  • Grilled sandwiches, also called Toasted Sandwiches, are simple sandwiches that are buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill, with cheese sandwiches being popular for grilling
  • Deep-fried sandwiches are made by dipping sandwiches in beaten egg and sometimes in breadcrumbs, and then deep-frying
• Filled rolls, focaccia, or pita bread are flavored breads served with dips like Quesadillas and Burritos
• Bread, the most widely consumed food in the world, is made of flour or meal mixed with milk or water, made into a dough or batter, with or without yeast
• Basic components of a sandwich:

  1. The Structure or Base: the part upon which the ingredients are placed, consisting of some form of bread or dough produce that is whole or sliced

  2. Moistening Agent: binds the sandwich, improving flavor and texture, acting as a protective layer between the filling and the structure

  3. The Filling: consists of one or more ingredients that are stacked, layered, or folded within or on the structure to form the sandwich
• Types of bread:

  • Yeast Bread: uses yeast as a leavener, with loaf bread being the most commonly used for sandwiches
  • White Bread: versatile sandwich bread that comes in various flavors and goes well with everything
  • Whole Wheat Bread: classic sandwich bread that is nutritionally superior to white bread and has more interesting textures
  • Rye Bread: a stronger tasting bread than white and whole wheat, heavy and hearty, goes well with many types of meat and condiments
  • Buns and Rolls: usually made from flour, sugar, milk, yeast, and butter, including sandwich rolls, French and Italian bread rolls, and flatbreads like pita, focaccia, and lavash
• Types of spreads for sandwiches:

  • Butter: protects the bread from moisture, can be softened by whipping or letting it stand at room temperature
  • Mayonnaise: preferred to butter as a spread because it contributes more flavor, sandwiches made with mayonnaise should be served immediately or refrigerated until served
• Preparing sandwiches:

  • Prepare ingredients ahead of time, including mixing fillings, preparing spreads, slicing bread, meats, vegetables, cheese, separating lettuce, preparing garnishes, and other ingredients
  • Arrange ingredients for maximum efficiency to reduce movement during sandwich preparation
• Slicing cheese ahead

  Should remain covered until ready to use
• 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
• Sandwich cheeses


  Cheddar types, Swiss types, provolone, cream cheese, process cheese, cheese spreads
• Meat and Poultry

  • Beef Products: sliced roast beef, hamburger patties, steaks, corned beef
  • Pork Products: roast pork, barbeque pork, ham, bacon
  • Poultry: turkey breast, chicken breasts
  • Sausage Products: salami, frankfurters, bologna, liverwurst, luncheon meats, grilled sausages
• Cheese dries out rapidly when unwrapped and sliced
• Popular mayonnaise based salads

  • Tuna salad
  • Egg salad
  • Chicken or turkey salad
  • Ham salad
• Miscellaneous items


  • Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts
• Vegetable items


  • Lettuce, tomato and onion are indispensable in sandwich production
  • Any vegetable used in salads may also be used in sandwiches
• Sandwich


  Food item made with two or more slices of bread with fillings between them
• Sandwich


  Food item made with two or more slices of bread with fillings between them
• Tools and Utensils


  • Sandwich spatula
  • Kitchen shears
  • Cookie cutters
  • Grater & shredder
  • Spatula
  • Butter knife
  • Chef's knives
  • Mini chef's knives
  • Traditional chef's knives
  • Deli knife
  • Lettuce knife
  • Paring knife
  • Sandwich knife
  • Serrated knife
  • Cutting board
  • Mixing bowl
  • Rubber scraper
  • Graduate measuring glass
  • Individual measuring cups
  • Measuring spoons
  • Utility tray
  • Strainer
  • Mixing spoon
  • Can opener
• Tools and Utensils


  • Sandwich spatula
  • Kitchen shears
  • Cookie cutters
  • Grater & shredder
  • Spatula
  • Butter knife
  • Chef's knives
  • Mini chef's knives
  • Traditional chef's knives
  • Deli knife
  • Lettuce knife
  • Paring knife
  • Sandwich knife
  • Serrated knife
  • Cutting board
  • Mixing bowl
  • Rubber scraper
  • Graduate measuring glass
  • Individual measuring cups
  • Measuring spoons
  • Utility tray
  • Strainer
  • Mixing spoon
  • Can opener
• Equipment for Sandwich Making

  • Grills/griddles
  • Ovens
  • Microwave oven
  • Salamander
  • Bread toaster
  • Slicer
  • Chillers
  • Freezer
  • Refrigerator
• Equipment for Sandwich Making

  • Grills/griddles
  • Ovens
  • Microwave oven
  • Salamander
  • Bread toaster
  • Slicer
  • Chillers
  • Freezer
  • Refrigerator
• Different Types of Sandwiches

  • Cold sandwiches
  • Open faced sandwiches
  • Regular cold sandwiches
  • Pinwheel sandwiches
  • Tea sandwiches
  • Multi-decker sandwiches
  • Wrap/rolled sandwiches
  • Hot sandwiches
  • Regular hot sandwiches
  • Hot open-faced sandwiches
  • Grilled sandwiches
  • Deep-fried sandwiches
  • Filled rolls, focaccia or pita bread
• Different Types of Sandwiches

  • Cold sandwiches
  • Open faced sandwiches
  • Regular cold sandwiches
  • Pinwheel sandwiches
  • Tea sandwiches
  • Multi-decker sandwiches
  • Wrap/rolled sandwiches
  • Hot sandwiches
  • Regular hot sandwiches
  • Hot open-faced sandwiches
  • Grilled sandwiches
  • Deep-fried sandwiches
  • Filled rolls, focaccia or pita bread
• Components of Sandwiches


  • Bread
  • Moistening agent
  • Filling
• Components of Sandwiches


  • Bread
  • Moistening agent
  • Filling
• Types of Bread


  • Yeast bread
  • Loaf bread
  • White bread
  • Whole wheat bread
  • Rye bread
  • Buns & rolls
  • Sandwich rolls
  • French & Italian bread rolls
  • Flat breads
  • Pita
  • Focaccia
  • Lavash
  • Tortillas
  • Wraps
  • Tortillas
  • Sandwich wraps
  • Quick breads
• Types of Bread


  • Yeast bread
  • Loaf bread
  • White bread
  • Whole wheat bread
  • Rye bread
  • Buns & rolls
  • Sandwich rolls
  • French & Italian bread rolls
  • Flat breads
  • Pita
  • Focaccia
  • Lavash
  • Tortillas
  • Wraps
  • Tortillas
  • Sandwich wraps
  • Quick breads
• Fillings & Spreads for Sandwiches

  • Dry fillings
  • Moist fillings
  • Meat & poultry
  • Beef products
  • Pork products
  • Poultry
  • Sausage products
  • Cheese
  • Fish & shellfish
  • Mayonnaise based salad
• Fillings & Spreads for Sandwiches

  • Dry fillings
  • Moist fillings
  • Meat & poultry
  • Beef products
  • Pork products
  • Poultry
  • Sausage products
  • Cheese
  • Fish & shellfish
  • Mayonnaise based salad
• Portion & Control Sandwiches and Its Ingredients

  • Portion control
  • Meat
  • Sandwich fillings
  • Sliced items
  • By weight
• Portion & Control Sandwiches and Its Ingredients

  • Portion control
  • Meat
  • Sandwich fillings
  • Sliced items
  • By weight
• Creative Sandwich Preparation


  • Sandwiches should be attractively served on plates or platters
  • Use garnishes that complement sandwiches
  • Arrange a bed of greens for a festive and inviting cold tray presentation