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• sandwiches- refer to a food item made with two or more slices of bread with fillings between them. A widely popular and convenient lunchtime food, quickly made and served and adaptable to many variations that it satisfies nearly every taste and nutrition requirement.
• Sandwiches- 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 piece of bread serve as a container or wrapper for another food type.
• The sandwich is named after John Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat. It is commonly said that Lord Sandwich, during long sessions of cribbage and other card games at public gambling houses, would order his valet to bring him salt beef between two pieces of toasted bread.
• Cold sandwich is a plain sandwich made up of bread preferably a day-old,bread,toasted of desired and on which butter can be readily spread.
• Hot sandwich consists of hot fillings,usually meats but sometimes fish,grilled vegetables or other hot items,between two slices of bread
• Open-faced Sandwiches- make use of one kind of bread with filling on top. The slices of white bread can be cut into squares, triangles or rounds. Butter is spread lightly on top and pieces of cheese or meat fillings are arrange and garnished attractively like that make/use of biscuits, cookies or toasts instead of using breads.
• Regular Cold Sandwiches- A plain sandwich is made up of two slices of bread, preferably a day old bread, toasted if desired, and on which butter can be readily spread its crusts may or may not br removed, depending upon your preferende. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filing. Moreover, i ensures that the bread and the filling will stick together.
• Pinwheel Sandwiches- made of bread cut lengthwise, about 3/8 inch thick Fresh cream brea is preferable because that are easy to roll and will not crack Trim crusts and flatten long slices with rolling pin, Spread bread with softened butter or margarine and your choice of any smooth filling like creamed cheese, marmalades, cheese pimiento, peonut butter, jams and jellies Smooth filling are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll up bread like a jelly rail
• Tea Sandwiches- small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts. And may be made ahead of time and frozen. They are often cut into fancy shapes squares, rectangles and oblongs add to the variety. Fillings and spreads can be the same as those for canapes
• 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. The club sandwich is a popular multi-decker sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato andbacon and cut into four triangles
• Wrap/Rolled Sandwiches- Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread. They 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. They 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 bread on a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping. This type of sandwich is 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. 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 fry.
• Filled rolls, Focaccia or Pitta Bread- Flavored breads served with dips like quesadillas and burritos
• Sandwich Bread

  • Firm and thick enough to hold a filling, not so thick sandwich is dry• Keep sliced bread covered to prevent drying• Toast immediately before sandwich assembly
• Pullman Loaves- White bread, Whole wheat-bread, Rye bread, etc.
• Peasant-style- Pumpernickel, Sourdough, Boule, Croissant, etc
• Rolls Hard roll- Soft roll, Kaiser rolls, buns, etc
• Flatbreads- Focaccia, Pita, Ciabatta, tortilla, etc.
• Wrapper- rice paper, egg-roll wrappers, tortilla, etc.
• Yeast Bread- Loaf bread is the most common used bread for sandwiches.
• White Bread- These are long rectangular loaves that provide square slices It is one of the most versatile sandwich bread, it comes in various flavors and goes well with everything and toast nicely.
• White Wheat Bread- classic bread for sandwiches, it is 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. A 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. It works well for grilles sandwiches
• Flat Breads- Are made from flatten often unleavened breads
• 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, it is sold by whole and cut into squares, split and filled.
• Lavash- Small and rectangular, when softened in water, can be rolled around a staffing to make a pinwheel shaped sandwich.
• Tortillas- Unleavened round corn meal breads baked on a hot stone, it ranges in size for 6 inch-14 inch or larger preferably used for quesadillas and burritos.
• Wraps- Very thin breads that are used for sandwich wraps, burritos and tacos.
• Sandwich Wraps- Either whole wheat/spinach flavor.
• Quick Breads- These breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread and generally more tender and crumbly than yeast bread. It is used for sweeter tasting sandwiches and are best for tea sandwiches.
• Bread- 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- Maybe beef, pork and sausage products like ham, roast beet 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