Y2.U1.3 Sandwiches

ObjectivesGive examples of different types of

sandwiches, including simple hot, open-faced, hors d’oeuvre, grilled, deep-fried, and simple cold

Explain the roles of the three components of a sandwich: bread, spread, and filling

List necessary tools and equipment to make sandwiches at a sandwich station

ObjectivesPrepare common sandwich spreads and

fillingsDemonstrate preparation of several types

of sandwiches

TermsCanapé (CAN-uh-pay)Club SandwichHors d’oeuvre (or DERV)Multidecker sandwichOpen-faced sandwichPullman loafTea sandwich

IntroMost popular lunch food in U.S.Endless variety and creativityGenerally two categories: hot or coldSandwich components

– Bread– Spread– Filling

BreadIncludes Pullman loaf (long, square on

all sides), rolls, biscuits, bagels, croissants; fruit, nut, whole-grain breads; flatbreads such as naan, lavosh, tortillas, focaccia; pocket bread such as pita – Use fresh– Store 75-85 degrees F., wrapped– Do not refrigerate, freeze– Day old for toast

SpreadAdd moisture, flavor, richness; can act

as moisture barrier; can help bindPrincipal spreads are

– Butter (can be flavored [compound butter: lemon, chives, mustard, honey])

– Mayonnaise (can be flavored) – Vegetable purées such as peanut butter,

jelly, tapenade, hummus, mashed seasoned eggplant or avocado• Purées often won’t provide a moisture barrier

Filling The filling is the body and centerpiece of the

sandwich because it will most often determine the bread, the spread, the co-fillings, and condiments

Meat & Poultry Eggs

Fish & Shellfish Cheese

Vegetables Bound Salads

FillingGreens should be carefully rinsed and

driedMeat, poultry, seafood properly cookedCheese fresh, not overpoweringSlices should be even, often thin

CondimentsAdd texture or flavor such as ketchup,

mustard, horseradish, pickles, olives

Hot SandwichesHot filling between two slices of bread

or roll: roast beef, hamburger, hot dog, etc.

Hot open-face: one slice of bread with hot filling, often topped with gravy, sauce or cheese. Most famous?… – Smaller versions can be used for Hors

d’oeuvres

Hot Sandwiches

Grilled: grilled cheese (griddled)Deep-fried/fried: Monte CristoPressed: Panini

Cold SandwichesSimple closed cold sandwich: two slices

of bread, a spread and a filling, generally meat/cheese or a bound salad (egg, tuna)

Hero, sub, po’boy, etc.Multidecker – made with more than two

slices of bread– Club – turkey/bacon/lettuce/tomato, mayo,

three slices of toast

Cold SandwichesCold open-faced

– Canapé is a small open-faced used as an hors d’oeuvre

Tea sandwich: small and fancy, trimmed crust, cut or rolled into shapes such as diamonds, circles, pinwheels and used as an hors d’oeuvre or finger food

Club

1. Toast 3 slices bread2. Spread mayo on 1 side of

each slice3. Add bottom filling4. Add second piece of toast

mayo down5. Spread mayo on top of

second piece of toast

6. Add top filling

7. Add 3rd piece of toast mayo down

8. Secure with picks

9. Cut into quarters

Sandwich Mise en PlaceImperative to have everything prepped

and at hand– Meats and cheeses sliced and portioned,

vegetables cut, bound salads ready, utensils at hand

Prepare sandwiches as close to service as possible to prevent drying out or sogginess

Sandwich Mise en PlaceRead recipe, make plan/listHave everything at hand, within reachKeep everything moving in one

direction; bread on left, finished sandwich on right

Prepare multiples, if possibleIf made in advance store covered in a

refrigerator

Sandwich Mise en PlaceEquipment

– Work table: size– Storage facilities: refrigeration, steam table,

dry storage– Storage materials: plastic wrap, deli paper,

labels– Hand tools: spreader, spatula, serrated

knife, chef’s knife, cutting board, power slicer

Sandwich Mise en PlaceEquipment

– Portion-control equipment: scoops, portion scale

– Cooking equipment: griddle, grill, broiler, deep fryer, microwave

ServingSandwiches, except hot dogs and

hamburgers, are usually cut in half, thirds or quarters displayed, cut edge out, wedged up.

Closed sandwiches can be served open-faced to expose filling

Garnish with chips, fries or bound salad