Sandwiches Power Point

1. Delhindra/chefqtrainer.blogspot.com
Sandwiches

2. Sandwiches
 A sandwich is often the first meal a person learns
to prepare
 Sandwiches may be served hot or cold
 Assembly can happen in advance, or à la minute
Depends on the desired outcome
Delhindra/chefqtrainer.blogspot.com

3. Sandwich
Presentation
 Presentation is very important for sandwich
service
 Assembly of sandwiches should be conducted
in an efficient and thoughtful manner
 Consider quality and presentation
Delhindra/chefqtrainer.blogspot.com

4. Sandwich Mise en
Place
 Prepare all ingredients
 Cook, mix, slice, or rinse ingredients as
necessary
 Arrange and store ingredients
 Proportion as appropriate
 Keep within easy reach but properly refrigerated
 Select and arrange equipment
 Spatulas, scoops, knives, cutting boards, heat
griddles, fryers, and broilers
Delhindra/chefqtrainer.blogspot.com

5.  Freshness of products
 Thickness of sliced products (especially cured
meats)
 Size of diced products
 Quality and hardness of bread
 Order of assembly
Keep moist components toward inside
 Balance of flavors
Related to thickness
 Ease of eating
Size, height, filling, etc.
Sandwich Preparation

6.  Sandwiches can be cut in a variety of
ways to make the presentation attractive
 Halves
 Thirds
 Quarters
 Garnish is important to the look of the
sandwich
 Consider “functional” garnishes
Delhindra/chefqtrainer.blogspot.com

7. Sandwich Sanitation
 Sandwiches, whether hot or cold, present a
dangerous environment for the spread of
foodborne illness
 High protein, precooked food, mayonnaise, and
butter, along with a variety of hand contact,
create food safety challenges
 Produce sandwiches under the most stringent
conditions
Delhindra/chefqtrainer.blogspot.com

8. • Versatile
 Open or closed
 Hot or cold
 Small (served as hors-d’oeuvre), large (served
as entrée)
• Sandwiches component
 Bread, Spread, Filling, Garnish
Characteristic of Sandwiches

9. Types of
Sandwiches
 Cold Sandwiches
 Closed
 Open
 Standard deli-style (made from sliced meats or
mayonnaise-dressed salad) and club sandwitches (triple
–decker sandwiches)
 Hot Sandwiches
 Closed
 Open
 Hot filling – Hamburger
 Grilled – Ruben - melt
 Hot filling maybe mounded on bread and sandwich
topped with a hot sauce
Delhindra/chefqtrainer.blogspot.com

10. Sandwich Components
 Bread
 Firm, thick, not overwhelming or dry
 Pullman loaves, peasant-style breads, and rolls
 Flatbreads, wrappers, and tortillas
 Spread
 Moisture barrier
 Flavored butter or mayonnaise base, spreadable
cheeses, tahini, jams, and condiments
 Holds sandwich together
Delhindra/chefqtrainer.blogspot.com

11.  Filling
 Vegetable or protein
 Garnish
 Textural contrast, flavor enhancers
Delhindra/chefqtrainer.blogspot.com

13. Foundation on which sandwich is built
•Options
 Pullman loaves (white, wheat, rye)
 Tight crumb - helps prevent crumbling
 Peasant-style (pumpernickel, sourdough, boule)
 Rolls (hard, soft, Kaiser rolls)
 Flatbreads (focaccia, pita, ciabatta, tortilla)
 Wrapper (rice paper, egg-roll wrappers)
•Selection criteria and MEP guidelines
 Firm and thick enough to hold filling, not so thick
sandwich is dry
 Keep sliced bread covered to prevent drying
 Toast immediately before sandwich assembly
Sandwich Breads

14. Pullman loaves
Soft rollKaiser roll
PumpernickelBoule
Hard roll

15. foccacia
Pita bread
ciabiatta
White bread

16. • Provide barrier – prevent bread from getting soggy
• Add moisture and help hold sandwich together
• Some fillings include spread in filling mixture (i.e.
ham salad) - no need to then add a spread
• Lend flavor and richness
Sandwich Spreads

17. • Options
• Plain or flavored mayonnaise or creamy salad
dressings
• Plain or compound butters
• Mustard or ketchup
• Spreadable cheese (ricotta, cream cheese)
• Vegetable or herb spreads (hummus, tapenade,
pesto, guacamole)
• Tahini and nut butters
• Jelly, jam, compotes, chutneys, and other fruit
preserves
• Oils and vinaigrettes

18. Delhindra/chefqtrainer.blogspot.com
Sandwich Spreads

19. • Focus of a sandwich
• May be cold or hot, substantial or minimal
• Meats should be properly cooked, vegetables
properly cleaned and dried
• The filling should determine how all the other
elements of the sandwich are selected and
prepared
Sandwich Fillings

20. • Filling options
• Sliced, roasted, or simmered meats (beef,
corned beef, pastrami, turkey, ham, pâtés,
sausages)
• Sliced cheeses
• Grilled, roasted, or fresh vegetables
• Grilled, pan-fried, or broiled burgers,
sausages, fish, or poultry
• Salads of meats, poultry, eggs, fish, or
vegetables

21. Sandwich Fillings

22. • Options
 Lettuce leaves
 Slices of tomato or onion
 Sprouts
 Marinated or brined peppers
 Olives
• Choose with thought to way they complement or
contrast main
• filling
• Side garnish options
 Green salad or side salad (potato salad, pasta
salad, and
 coleslaw, for example)
 Lettuce and sprouts
 Sliced fresh vegetables
 Pickle spears or olives
 Dips, spreads, or relishes
 Sliced fruits
Sandwich Garnishes

23. Sandwich Garnishes

24. Delhindra/chefqtrainer.blogspot.com