Cookery

1. SANDWICHES
Learning Objectives:
•Define sandwiches
•Described the functions performed by bread
on a sandwich
•Name some types of bread used for
sandwich
•Describe various varieties of fillings
•Discuss condiments and spreads

2. What is Sandwich?
 Sandwich may define as:
◦ Two or more pieces of bread with a filling
between
◦ A filling wrapped in a piece of bread
◦ A single of bread covered with food
 Therefore, food wrapped in flatbreads-like
pitas in the Middle East, tortillas in the
Americas, naan in India,injera in Ethopia,
crepes in France and pancakes in China –
certainly all qualify as forms of sandwich
that have been around for millennia.

3. COMPONENTS OF THE
SANDWICH
 Sandwich’s Exterior – is usually some
sort of bread.
 Functions of bread
◦ Bread provides the diner’s first visual
impression.
◦ It adds flavor and texture to the sandwich
◦ Bread provides structure; it supports the
sandwich
◦ It provides a surface that can be comfortably
held with the hands and it insulates
◦ Bread adds volume and it provides nutrition

4. Types of Bread
◦ Pullman or sandwich loaves of white bread
are most frequently used for simple
sandwiches. These are long, rectangular
loaves that provide square slices of specified
thickness, from 3⁄8 inch to 5⁄8 inch (10 mm to
16 mm) thick.
◦ French Bread
◦ Italian Bread
◦ Rye Bread
◦ Pita bread
◦ Other flatbreads
◦ Rolls
◦ English muffins

5. ◦ Focaccia (foh-CAH-chuh) a seasoned
Italian bread
◦ Ciabatta (CHEE-uh-BAH-tuh) a wide
crispy Italian bread
◦ Brioche (bree-OSH) a rich egg bread
◦ Croissants (kwah-SAHNTS), buttery, flaky
crescent rolls
◦ Bagels

6.  Sandwich’s Interior
◦ Sandwich fillings
 Meats
 Poultry
 Fish
 Cheeses
 Eggs
 Fruits and vegetables

7. ◦ Condiments and spreads
 Condiment
 is any flavoring, cooked or prepared, that is
added to the sandwich. In general, condiments
are added by the diner after the item is served. It
includes ketchup, mustard, salsa, pepper.
 Spreads
 are flavoring that are spreadable with a knife. It
adds interesting flavors and textures to the
sandwich. If they have a high fat content, like
butter, spread also protects the bread from
becoming soggy.

8. Types of Sandwiches
 Hot sandwiches
◦ Hot closed
sandwiches
 Grilled, panini
 Deep-fried
◦ Hot open-faced
sandwiches
 Pizza
 Cold sandwiches
◦ Cold closed
sandwiches
 Basic
 Multidecker
◦ Cold open-faced
sandwiches
 Canapés

9. Hot Sandwiches
Arugula, Capicola Ham
and Provolone Panino
Grouper Sandwich with
Lemon Rémoulade

10. Hot Open-Faced Sandwich
Kentucky Hot Brown Sandwich

11. Cold Sandwich
Egg Salad and Smoked Salmon Sandwich

12. Tea Sandwiches
 Small, fancy constructions
 Made with light, soft, trimmed bread
 Delicate fillings or spreads
 Usually cut or rolled into shapes
 Served as finger food at parties

13. Sandwich Mise en Place
 Sandwiches are usually prepared to
order
 When setting up a sandwich station,
the goal is to have all ingredients and
equipment within reach
 The station is set up to suit the
requirements of the restaurant

14. SAFETY ALERT
 Hot and cold sandwiches are easily
susceptible to contamination and the
spread of food-borne illness
◦ Wash hands frequently
◦ Wear and use disposable gloves properly
◦ Clean work surfaces and tools with
sanitizer often
◦ Keep hot foods hot and cold foods cold

15. Basic Guidelines for Setting Up a
Sandwich Station
 Prepare ingredients
◦ All ingredients should be cooked, mixed and
sliced
 Arrange and store ingredients
◦ Arrange all ingredients within easy reach
◦ Cold items should be properly refrigerated
 Select and arrange equipment
◦ May be as small as a hand tool or as large as
a slicer, grill, griddle, fryer or broiler

16. Presenting and Garnishing
Sandwiches
 Usually cut in half, thirds or quarters
◦ Cutting makes the sandwich easier for the
customer to handle
◦ Cutting also allows for attractive
presentation
 Sandwiches can be arranged to add height
to the plate
 Condiments may be presented on the side
 Appropriate garnishes should be included
◦ Lettuce, tomato, pickle, etc.
 Accompaniments
◦ French fries, potato salad, etc.

17. BLT
The BLT is a variety of sandwich containing Bacon,
Lettuce, and Tomato. The sandwich traditionally
has several strips of cooked bacon, leaves of
lettuce (traditionally iceberg or romaine), and slices
of tomato, all sandwiched between slices of bread,
optionally toasted. Mayonnaise is the traditional
condiment used

19. A canapé is a small, prepared and usually decorative
food, held in the fingers and often eaten in one bite.
Because they are often served during cocktail hours, it
is often desired that a canapé be either salty or spicy,
in order to encourage guests to drink more.
Crackers or small slices of bread or toast or puf pastry,
cut into various shapes, serve as the base for savory
butters or pastes, often topped with a "canopy" of
such savory foods as meat, cheese, fish, caviar, foie
gras, purees or relish

21. A club sandwich, also called a clubhouse sandwich, is
a type of sandwich, most often served as a double-
decker. It is usually cut into quarters, and held
together by cocktail sticks, either frilly or plain. The
traditional club ingredients are turkey, bacon, lettuce,
and tomato
Ham is sometimes substituted for bacon, and chicken
sometimes for turkey. Mayonnaise is a common
condiment, but honey mustard is sometimes used. Cheese
is often added to the sandwich as well, usually Swiss,
American, or Cheddar.

23. A grilled cheese sandwich (also known as a cheese
toasty or toasted cheese sandwich) is a toasted or
fried sandwich consisting of two slices of bread,
usually buttered, and cheese melted in between. It is
a simple variation on the very old combination of
bread and cheese.

25. Gyros or gyro is a Greek fast food;. It is a kind of meat
roasted on a vertical rotisserie. By extension, gyros may refer
to the pita sandwich it is often served in, with various salads
and sauces. The most common fillings are tomato, onions, and
tzatziki sauce.
Döner kebab is a Turkish dish made of meat cooked on a
vertical spit and sliced off to order. The meat may be lamb,
mutton, beef, goat, or chicken. Döner Kebab is the origin of
other similar Mediterranean and Middle Eastern dishes such as
shawarma and gyros. A version developed to suit German
tastes by Turkish immigrants in Berlin has become one of
Germany's most popular fast food dishes and Turkish emigrants
export German döners back into their home country.[2]

27. The horseshoe sandwich originated in Springfiel,
Illinois. This open-faced sandwich begins with thick-
sliced toasted sourdough bread, and a couple of
hamburger patties or ham. The meat is topped with
french fries and smothered with a “secret” cheese
sauce

28. A Monte Cristo is a sandwich of ham, turkey, and
Swiss cheese between batter-dipped grilled or fried
bread. The sandwich can differ regionally.
Traditionally it is dipped in its entirety in batter and
deep fried. In some regions of the United States it is
served grilled, and in some regions it is served as an
open sandwich with just the bread battered
It is sometimes served with fruit preserves, powdered
sugar, or sweet mustard sauce.

30. An open sandwich, also known as an open face
sandwich or open faced sandwich, is a sandwich
consisting of one slice of bread with one or more food
items on top of it. Technically a half bagel with cream
cheese and lox is an open sandwich.
It is the common, traditional sandwich type in the
Scandinavian countries, where it is typically eaten at
lunch, but may also be eaten as part of breakfast
and/or supper. It is also available in Vienna, as well
as other parts of Europe, for lunch.

32. A panino is a sandwich made from a small loaf of
bread. The word "panino" is Italian (literally
meaning small bread roll), with the plural panini.
The loaf is often cut horizontally and filled with
salami, ham, meat, cheese or other food, and
sometimes served hot. A grilled panino is buttered
on the outside and grilled in a press.

34. The peanut butter and jelly sandwich, (PB&J),
also known as a peanut butter and jam sandwich
in the UK, Canada and Australia, is a sandwich that
includes a layer of peanut butter and either jelly or
jam on bread, commonly between two slices.

36. The Reuben sandwich is a grilled or toasted
sandwich made with either pastrami or corned beef
sauerkraut, Swiss cheese, and either Russian
dressing or Thousand Island dressingIt is typically
made with rye bread

38. A submarine sandwich or sub is any of
various North American sandwiches made on a
long roll (usually up to 12" long by 3 " wide) or
baguette (called "French bread" or a "submarine
roll" in the U.S.), so called because of its shape.
The contents typically include meat, cheese,
lettuce, tomato, and various condiments, sauces
or dressings.