prepare variety of sandwich

• Sandwich - Is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
• Sandwich - Are popular type of lunch food, taken to work, school , or picnics to be eaten as part of a packed lunch. The bread can be either plain, or coated with condiments such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are also widely sold in restaurant and can be serves hot or cold.
• The sandwich was named after Lord Sandwich a gambler who didn’t have time to eat during a play so he would ask his servants to bring him slices of meat in between slices of bread.
• Basic Components of Sandwich

  1.Structure or base 2.Moistening agent 3.Filling
• Structure or Base - It is the part upon which the ingredients are placed. It consists of some form of bread or dough produce that is whole or sliced
• Moistening Agent - It is meant to bind the sandwich that provides an improvement of both flavor and texture. It also acts as the protective layer between the filling and the structure.
• Fillings - It consists of one or more ingredients that are stacked, layered or folded within or on the structure to form the sandwich.
• Yeast Bread - Loaf bread that is most commonly used bread in making sandwiches.
• Whole Wheat Bread - Is a classic bread for sandwiches, it is nutritionally superior to white bread, taste better and have more interesting textures. It is slightly more compact and brownish in color
• Wheat Bread - These are long rectangular loaves that provide square slices. It is one of the mist versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely
• Rye Bread - Is stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that goes with so many types of meat and condiments
• Sandwich Rolls - A soft type bread that come in all sizes, shapes and textures. The softest include hamburger buns and hot dog rolls.
• French & Italian Bread - Rolls including sourdough and ciabatta, split horizontally. It works well for grilled sandwich
• Dry fillings - refers to ingredients such as sliced or cooked meat, poultry and cheese.
• Moist fillings - refers to ingredients mixed with salad dressing or mayonnaise
• Cheese - it dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until ready to use.
• Sandwich Cheeses - cheddar, swiss provolone, cream cheese, process, cheese spreads
• Mayonnaise based salad - The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and ham salad.
• Vegetables items - Lettuce , tomato and onion are indispensable in sandwich production, also any vegetable used in salads may also be used in sandwiches.
• Miscellaneous - Fruits, fresh or dried jelly, peanut butter hard cooked egg, and nuts.
• Spreads - To spread the bread from soaking up moisture

  from filling. They add flavor. They also add moisture.
• Butter- protects the bread from moisture, used soft butter to spread on bread. You may soften butter by simply letting it stand at room temperature. You may use margarine as a substitute or a flavored butter
• Mayonnaise- often preferred to butter as a spread because it contributes more flavor but sandwiches made with mayonnaise should be served immediately or refrigerated at once and kept refrigerated until served.
• • Bread - Good quality of bread provide variety, texture, taske, bulk, nutrients and eye-appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled.
• Meats- maybe beef, pork, sausage products like ham, roast beef and salami.
• Poultry - are chicken or turkey breasts characterized by a delicate golden brown surfaces
• Fish and Shellfish - some popular seafood ingredients are tuna, sardines, grilled and fried fish fillets, crab meat and shrimp, which are highly perishable and should be kept chilled to maintain quality
• Cheese- most popular sandwich cheeses are cheddar, process, cream cheese, and cheese spreads. Most are easily sliced, have a firm texture and act as binders and moisteners for other ingredients, it should be refrigerated and remain covered until ready to serve to avoid dring out.
• Spreads - like mayonnaise, mustard and butter, moisten

  the bread and compliment the flavors of other ingredients.

  They should be served immediately and kept refrigerated

  to preserve its color and flavor.
• Condiments -like olive oil, relishes, chutneys give a liftto a sandwich, some of them are high in acid so don'tcombine them with strong flavored condiments.
• Vegetables -should be crisped andproportion to the size of sandwich. Lettuce,tomatoes and onions are indispensable insandwich making, it adds texture, flavor andcolor to the sandwich.
• Miscellaneous - fruit fresh or dried, jelly,jam, peanut butter, eggs and nuts addsflavor, color, nutrients and texture tosandwich production.
• Open - faced Sandwiches - make use of one kind of bread with the filing ontop. The slices of white bread can be cut into squares, triangles orrounds.
• Regular Cold Sandwiches - A plain sandwich is made up of two slices of bread,preferably a day-old bread, toasted if desired, and onwhich butter can be readily spread.
• Pinwheel Sandwiches - made of bread cut lengthwise, about 3/8inch thick. Fresh cream bread is preferable because they areeasy to roll and will not crack.
• Tea Sandwiches - are smallfancy sandwiches made fromlight, delicate ingredients and bread that has beentrimmed of crusts.
• Multi-decker Sandwiches - Are made with more than two slices of bread (or rolls split into more than two pieces) and with several

  ingredients in the filling.
• Wrap/Rolled Sandwiches - are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar

  flatbread.
• Regular Hot Sandwiches - Simple hot sandwiches consist of hot fillings, usually meat but sometimes fish, grilled vegetables, or other hot items,between two slices of bread.
• Hot Open-faced Sandwich - Open-faced sandwiches are made by placing buttered or unbuttered bread on bread on a serving plate