Sandwich components, and types of sandwiches

• Breads. Provides texture, taste, bulk, nutrients, and eye appealing appearances to sandwiches
• Meats. Maybe beef, pork, and sausages like ham, roast beef, and salami
• Poultry. Are chicken or turkey breast characterized by a delicate golden brown surface
• Fish and shellfish. Seafoods, some popular seafoods are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp which are highly perishable should be kept chilled to maintain quality
• Cheese. Acts as a binder and moistener of other ingredients. Should remain covered and refrigerated until ready to serve to avoid drying out
• Spreads. Moistens the bread and compliments the flavors of other ingredients. Should be kept refrigerated to preserve its color and flavor
• Vegetables. Are indispensable in sandwich making, lettuce, tomatoes, and onions, etc. Adds texture, flavor, and color to the sandwich
• Miscellaneous. Fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds flavor, color, nutrients and texture to sandwich production
• Mise en place (meez ahn plahs) the act of preparing all of your ingredients, tools, and equipment needed for cooking. Ingredients should be measured, sliced, peeled, and grated.
• -cold sandwiches

   Open faced sandwiches.

  Uses one kind of bread with the filling on top.
• -cold sandwiches

  Regular cold sandwiches

   a plain sandwich made of two slices of bread
• -cold sandwiches

  Pinwheel sandwiches

  Made of bread cut lengthwise, 3/8 inches thick. Roll up like a bread jellyroll
• -cold sandwiches

   Tea sandwiches

  Small fancy sandwiches made from light delicate ingredients and bread that has been trimmed of crusts, and cut into fancy shapes.
• -cold sandwiches

   Multi-decker sandwiches

  Made with more than two slices of bread (ot rolls split into more than two pieces)
• -cold sandwiches

   Wrap/rolled sandwiches.

  Sandwiches in which the fillings are wrapped by the bread

  May be served whole or cut in half if large
• -Hot sandwiches

  Regular hot sandwiches.

  Simple hot sandwiches consists of hot filling between two slices of bread with non hot fillings.
• -hot sandwiches

  Hot open-faced sandwiches

  This type of sandwich is eaten with a knife or fork
• -hot sandwiches

  Grilled sandwiches

  Also called as toasted sandwiches, buttered outside and browned on the griddle, in a hot oven or panini grill.
• -Hot sandwiches

  Deep fried Sandwiches

  Made by dipping sandwiches in a beaten egg, and sometimes bread crumbs, and deep fry
• -hot sandwiches

  Filled rolls, focacia, or pita bread

  Flavored breads served with dips
• Condiments. Like olive oil, relishes, chutneys give a lift to a sandwich. Some are high in acid so combining them is not advised 
• Flat Bread. are made from flatten often unleveled breads
• Pita. comes in both white and whole wheat, froms a pocket perfect for stuffing. flat bread
• Focaccia. Flat Italian Bread Cousin of pizza an inch or more think and very rich in olive oil, sold by whole and cut into squares, split and filled. flat breads
• Lavash. Small rectangular. when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich
• Wraps. Very thin, flat, breads used for sandwich wraps, burritos and tacos.
• Tortillas. corn or flour are unleavened round cornmeal breads baked on a hot stone. ranges in size from 6 inch. used for quesadillas and burritos. Flat bread and Wraps
• Purpose of salads.

  1. To protect the base from soaking up the moisture from the filling
  2. They add flavor
  3. They also add moisture
• The structure of Base. It is the part upon which the ingredients are placed, consists of some form of bread or dough produce that is whole or sliced
• Moistening Agent. Is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread.
• The filling. Consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich. THe varieties of fillings should be carefully selected. The filling can be hot or cold and comes in any form of cooked, cured meat, fruit, vegetables, salad or a combination of any of them
• Basic components of a sandwich.

  The structure or base

  Moistening agent

  The filling
• Quick breads are bread products made using leavening agents other than yeast, like baking soda or baking powder.