This document provides instructions for preparing different types of sandwiches. It defines what a sandwich is and distinguishes between open-faced and multi-decker sandwiches. Specific recipes are given for an open-faced ham and cheese sandwich and a club sandwich. Tools, ingredients and step-by-step procedures are outlined. Rubrics for assessing mis-en-place, variety of sandwiches, and store-bought sandwiches are presented. Students are assigned to create a portfolio exhibiting variations of sandwiches and given a deadline of August 15, 2019.

1. PREPARING SANDWICHES
Cristina Jumamil Rico
Instructor

2. CLASS ATTEDANCE

3. OBJECTIVES
• Define Sandwich
• Differentiate Open-faced cold
sandwich and Contemporary
Sandwich
• Prepare a Ham and cheese
sandwich for open-faced cold
sandwich and Club Sandwich for
Multi-decker sandwich
• Apprehend the value of standard
operating procedures ( SOPs) in
preparing sandwiches

4. HISTORY OF SANDWICH

5. Trivia
• It was named after John
Montagu, 4th Earl
of Sandwich, an
eighteenth-century
English aristocrat.
• It is said that he ordered
his valet to bring him
meat tucked between two
pieces of bread, for he
would not have to leave
his gaming table to take
supper
• and others began to order
"the same as Sandwich!“

6. Definition
• A 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.

7. Open-faced and Multi-decker Sandwich
a single slice of bread
with various types of
food, such
as cheese or cold
meat, on the top
Open –faced sandwich Multi-decker Sandwich
The double decker sandwich is so
called because each layer of filling
forms a deck, much like a double
decker London bus. A
club sandwich is a double decker
sandwich with chicken, bacon
and salad. A triple decker
sandwich would consist of four
slices of bread with three layers
of fillings.

8. Tools Major Ingredients
1. Bowls for the Mis-en-place 1. Bread
2. Bread 2. Butter
3. Spatula 3. Mayonnaise
4. Chopping board 4. Ham
5. Toothpick 5. Bacon
6. Plate for presentation 6. Lettuce
7. Tomatoes
8. Cheese

9. Open-Faced Sandwich
Ingredients
• 1 hotdog roll
• 1 piece of 30 g Bologna, slice
• 1 piece of 30 g. cheese, slice
• 5 pieces tomato small, slice
• 1 lettuce leaf
• 1 Tbsp. mayonnaise
• 1 Tbsp. butter
Procedures
1. Cut the hotdog roll lengthwise
2. Spread the butter on the bottom part of the roll.
3. Add Bologna and cheese slices
4. Spread the mayonnaise on the other half of the roll
5. Place the lettuce leaf and slice of tomato on top
6. Serve the sandwich open faced on a clean plate.

10. MULTI-DECKER SANDWICH : CLUB SANDWICH
INGREDIENTS
• 3 slices of white bread
• 30 g. sliced ham
• 2 strips Bacon cooked crisp
• 2 leaves lettuce
• 2 slices tomato about ¼ inch or 1 cm. thick
• Mayonnaise as needed
PROCEDURES
1. In a pan, cook the bacon until crisp.
2. Place the 3 slices of bread on a clean surface.
3. Spread the top with mayonnaise
4. On the first slice, place 1 lettuce, the2 slices of tomato, then 3 strips of bacon on top, spread
side down
5. Place the second slice of bread on top, spread side down
6. Spread the top with mayonnaise
7. On to of this , place the ham then lettuce leaf
8. Top with the third slice of bread , spread side down
9. Cut the crusts of the sandwich off
10. Place frilled picks on all 4 sides of the sandwich
11. Cut the sandwich from corner to corner into 4 triangles . Each triangle will have a pick through
the center to hold it together
12. Place on a plate with the points up. The center of the plate may be filled with potato chips as
side dishes

11. RUBRIC Criteria for Mis-en-place

12. Rubric Criteria for Variety of Sandwiches

13. Rubric Criteria for Variety of Sandwiches

14. Rubric Criteria for Store Sandwiches

15. Re-demonstration : 30 minutes
Open-faced sandwich , Ham and
Cheese sandwich for 15 minutes
Multi-decker Sandwich , Club
Sandwich for 15 minutes

16. Generalization
“ Having complete tools and
materials needed , using the
appropriate techniques, and following
the step-by –step directions in
preparing sandwich ensures delicious,
nutritious and marketable sandwich”

17. Assignments set :
Prepare a Portfolio exhibiting
variations of sandwiches
1. Regular
2. Baked
3. Grilled
4. Fried
5. Open faced
6. Specialty
7. Multi-decker Wraps
8 Pinwheel, domino or
checkerboard sandwiches
Hand in date :
August 15, 2019
Monday
August 15, 2019
Monday