Prepare sandwich

• Sandwiches


  A food item made with two or more slices of bread with fillings between them
• Ingredients used for sandwiches

  • Breads
  • Meats
  • Poultry
  • Fish and Shellfish
  • Cheese
  • Spreads
  • Condiments
  • Vegetables
  • Miscellaneous
• Breads


  • Good quality breads provide variety, texture, taste, bulk, nutrients and eye appeal to sandwiches
  • Fresh bread is easier to slice or cut if it has been chilled
• Meats

  • May be beef, pork and sausage products like ham, roast beef and salami
• Poultry


  • 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 a binder and moistener of other ingredients
  • Should be refrigerated and remain covered until ready to serve to avoid drying out
• Spreads


  • Like mayonnaise, mustard and butter, moisten the bread and complement the flavors of other ingredients
  • Should be served immediately and kept refrigerated to preserve color and flavor
• Condiments


  • Like olive oil, relishes, chutneys give a lift to a sandwich
  • Some are high in acid so don't combine them with strong flavored condiments
• Vegetables


  • Should be crisped and proportional to the size of sandwich
  • Lettuce, tomatoes and onions are indispensable in sandwich making
  • Add 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
• Types of sandwiches


  • Cold Sandwiches
  • Hot Sandwiches
• Open-faced sandwiches


  Open sandwiches make use of one kind of bread with the filling on top
• Regular cold sandwiches


  • Made up of two slices of bread, preferably a day-old bread, toasted if desired
  • Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling
• Pinwheel sandwiches


  • Made of bread cut lengthwise, about 3/8 inch thick
  • Fresh cream bread is preferable because they are easy to roll and will not crack
  • Spread bread with softened butter or margarine and a smooth filling like creamed cheese, marmalades, cheese pimiento, peanut butter, jams and jellies
• Tea sandwiches


  • Small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts
  • May be made ahead of time and frozen
  • Often cut into fancy shapes, squares, rectangles and oblongs
• Multi-decker sandwiches


  • Made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling
  • The club sandwich is a popular multi-decker sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and cut into four triangles
• Wrap/Rolled sandwiches


  • Sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread
  • May be served whole or cut in half if large
• Regular hot sandwiches


  • Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread
  • May also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger
• Hot open-faced sandwiches


  • 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 topping
  • Eaten with a knife and fork
• Grilled sandwiches


  • Simple sandwiches that are buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill
  • Sandwiches containing cheese are popular for grilling
• Deep fried sandwiches


  • Made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and then deep-frying
• Filled rolls, focaccia or pitta bread

  • Flavored breads served with dips like quesadillas and burritos
• Toast is bread that has been browned by exposure to dry heat, usually on both sides
• A bagel is a ring-shaped bread product made from yeasted wheat dough
• Bread is a staple food prepared by baking a dough of flour and water
• Basic components of a sandwich

  • The Structure or Base
  • Moistening Agent
  • The filling
• The Structure or Base


  The part upon which the Ingredients are placed, consists of some form of bread or dough produce that is whole or sliced
• Moistening Agent


  Meant to bind the sandwich providing an improvement of both flavor and texture, 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, can be hot or cold and comes in any form of cooked, cured meat, fruit, vegetables, salad or a combination of any of them
• Types of Bread


  • Yeast Bread
  • Buns and Rolls
  • Flat Breads
  • Wraps
  • Quick Breads
• Yeast Bread


  • Loaf bread is the most commonly used bread for sandwiches
• White Bread


  • Long rectangular loaves that provide square slices, versatile sandwich bread, comes in various flavors and goes well with everything and toast nicely
• Whole wheat bread


  • Classic bread for sandwiches, nutritionally superior to white bread, taste better and have more interesting textures, slightly more compact and brownish in color
• Rye Bread


  • Stronger tasting bread than white and whole wheat, heavy and a hearty flavor bread that goes with so many types of meat and condiments
• Sandwich rolls


  • Come in all sizes, shapes and textures, the softest include hamburger buns and hot dog rolls
• French and Italian bread

  • Rolls including sourdough and ciabatta, split horizontally, works well for grilled sandwiches
• Pita


  • Comes in both white and whole wheat, as the flat bread bakes, it puffs up, forming a pocket that is perfect for stuffing
• Focaccia


  • Flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil, sold by whole and cut into squares, split and filled
• Lavash


  • Small and rectangular, when softened in water, can be rolled around a stuffing to make a pinwheel shaped sandwich