On Cooking Sandwiches

1. C H A P T E R TWENTY-SIX
SANDWICHES
“ The gentle art of gastronomy is a friendly one.
It hurdles the language barrier, makes friends among
”
civilized people, and warms the heart.
– Samuel Chamberlain, American author (1895-1975)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
SANDWICHES
 You will be able to:
– Select high-quality sandwich ingredients
– Identify different types and styles of
sandwiches
– Prepare sandwiches to order
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Ingredients for Sandwiches 3
SANDWICHES
 Bread
– Holds or contains the spread and fillings
 Spread
– Used to add flavor, moisture and richness
– Principal spreads
 Butter
 Mayonnaise
 Vegetable purées
 Fillings
– The body of the sandwich
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Sandwich Fillings 4
SANDWICHES
 Beef
 Poultry
 Pork
 Fish and shellfish
 Vegetables
 Eggs
 Cheese
 Bound salads
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Types of Sandwiches 5
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Hot Sandwiches 6
SANDWICHES
Grouper Sandwich with
Lemon Rémoulade
Arugula, Capicola Ham
and Provolone Panino
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Hot Open-Faced Sandwich 7
SANDWICHES
Kentucky Hot Brown Sandwich
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Cold Sandwich 8
SANDWICHES
Egg Salad and Smoked Salmon Sandwich
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Tea Sandwiches 9
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Sandwich Mise en Place 10
SANDWICHES
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. SAFETY ALERT 11
SANDWICHES
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Basic Guidelines for Setting Up
a Sandwich Station 12
SANDWICHES
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Presenting and Garnishing
Sandwiches 13
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.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel