Sandwich Components

1. PREPARE VARIETY OF
SANDWICHES
At the end of the lesson, you are expected to:
a. identify sandwich component;
b. b. identify bread suited for sandwich making;
c. c. prepare suitable filling and spread; d. select and prepare glazes/sweet
sauces; and
d. e. prepare sandwiches while observing sanitary practices.
PPT PRESENTATION PREPARED BY: RAMOS, AIRALYN D.

2. BASIC COMPONENTS OF
A SANDWICH
• Structure or base
• Moistening Agent
• Filling

3. STRUCTURE OR BASE
• It is the part upon
which the ingredients
are placed.
• It consists of some
form of bread or dough
produce that is whole
or sliced.

4. MOISTENING AGENT
• It is meant to bind the
sandwich that provides
an improvement of
both flavor and texture.
• It also acts as the
protective layer
between the filling and
the structure.

5. FILLING
• It consists of one or
more ingredients that
are stacked, layered or
folded within or on the
structure to form the
sandwich.

8. TYPES OF BREAD

9. YEAST BREAD
• Loaf bread that is the most commonly used
bread for sandwiches.
• White bread
• Whole wheat bread
• Rye bread

10. WHITE BREAD
These are long
rectangular loaves that
provide square slices. It
is one of the most
versatile sandwich
bread, it comes in
various flavors and goes
well with everything and
toast nicely.

11. WHOLE WHEAT BREAD
Is a classic bread for
sandwiches, it is
nutritionally superior to
white bread, taste better
and have more
interesting textures. It is
slightly more compact
and brownish in color.

12. RYE BREAD
Is a stronger tasting
bread than white and
whole wheat. A heavy
and a hearty flavor
bread that goes with so
many types of meat and
condiments.

13. BUNS AND ROLLS
• Sandwich rolls
• French and Italian bread

14. SANDWICH ROLLS
A soft type bread that
come in all sizes,
shapes and textures.
The softest include
hamburger buns and
hot dog rolls

15. FRENCH AND ITALIAN BREAD
Rolls including
sourdough and ciabatta,
split horizontally. It
works well for grilled
sandwiches.

16. FLAT BREADS
•These are made from flatten often
unleavened breads.
• Pita
• Focaccia
• Lavash
• Tortillas

17. PITA
It comes in both white
and whole wheat. As
the flat bread bakes, it
puffs up, forming a
pocket that is perfect for
stuffing.

18. FOCACCIA
Flat Italian bread, a
cousin of pizza an inch
or more thick and very
rich in olive oil. It is sold
by whole and cut into
squares, split and filled.

19. LAVASH
Small and rectangular,
when softened in water,
can be rolled around a
stuffing to make a
pinwheel shaped
sandwich.

20. TORTILLAS
Unleavened round corn
meal breads baked on a
hot stone, size ranges
to 6 inch-14 inch or
larger preferably used
for quesadillas and
burritos.

21. WRAPS
•These are very thin, flat breads that
are used for sandwich wraps, burritos
and tacos.
• Tortillas
• Sandwich Wraps

22. QUICK BREADS
• These breads are raised by chemical
action of baking powder or baking soda
like biscuits, banana bread, carrot bread
and generally more tender and crumbly
than yeast bread. It is used for sweeter
tasting sandwiches and are best for tea
sandwiches.

23. FILLINGS AND
BREADS

24. SANDWICH FILLINGS
•The filling is the heart of the sandwich.
It is place between or on top of bread.
•It provides flavor and body to the
sandwich.

25. TYPES OF FILLINGS
DRY FILLINGS
It refers to
ingredients such as
sliced or cooked
meat, poultry and
cheese.
MOIST FILLINGS
It refers to
ingredients mixed
with salad dressing
or mayonnaise.

26. MEAT AND POULTRY MEATS
• Used as fillings should be cooked, covered and
refrigerated. Slice just before the sandwich is to
be prepared to avoid drying out and lose flavor.
Thinly sliced meats are more tender and juicy
than thickly sliced.
• Beef products
• Pork products
• Poultry
• Sausage products

27. BEEF PRODUCTS

28. PORK PRODUCTS

29. POULTY

30. SAUSAGE PRODUCTS

31. SAUSAGE PRODUCTS

32. CHEESE
• Cheese dries out rapidly when unwrapped
and sliced, when slicing is done ahead, the
slices should remain covered until ready to
use:
• Sandwich cheeses - cheddar types, Swiss types,
provolone, cream cheese, process cheese, cheese
spreads.

33. CHEESE
CHEDDAR SWISS

34. CHEESE
CREAM CHEESE PROCESSED CHEESE

35. FISH AND SHELLFISH
• Most seafood fillings are highly perishable
and should be left chilled at all times.
• Seafood Fillings- tuna, sardines, smoked
salmon, shrimp, anchovies, fried fish, grilled or
pan fried fish fillets.

36. FISH AND SHELLFISH
TUNA FILLING SMOKED SALMON

37. FISH AND SHELLFISH
SHRIMP ANCHOVIES

38. MAYONNAISE BASED SALAD
• The most popular salads for sandwich
fillings are tuna salad, egg salad, chicken
or turkey salad and ham salad.

39. VEGETABLE ITEMS
• Lettuce, tomato and onion are
indispensable in sandwich production, also,
any vegetable used in salads may also be
used in sandwiches.

40. MISCELLANEOUS
• Fruits, fresh or dried, jelly, peanut butter,
hard cooked egg, a.nd nuts

41. SPREADS
Purposes of Spreads
• To protect the bread from soaking up
moisture from the filling.
• They add flavor.
• They also add moisture.

42. BUTTER
Butter protects the bread
from moisture, used soft
butter to spread on bread.
You may soften butter by
whipping in a mixer or by
simply letting it stand at
room temperature. You
may use margarine as a
substitute or a flavored
butter.

43. MAYONNAISE
Mayonnaise is often
preferred to butter as a
spread because it
contributes more flavor
but sandwiches made
with mayonnaise should
be served immediately or
refrigerated at once and
kept refrigerated until
served.

44. PREPARING
SANDWICHES

45. PREPARING SANDWICHES
The preparation of sandwiches requires
great deal of hand works. Whether you are
making sandwiches in quantity or by order,
your goal is to make the production as
efficient and quick as possible.

46. TIPS:
1. Preparation of Ingredients – prepare
everything ahead of time, so nothing is left
to do but assembles the ingredient. It
includes, mixing fillings, preparation of
spreads, slicing bread, meats, vegetable
and cheese, separating lettuce, preparing
garnishes and other ingredients.

47. TIPS:
2. Arrange Ingredients for maximum
efficiency - to reduce your movement to a
maximum, everything you need should be
within easy reach.

48. Needed Tools/Equipment:
1. Storage equipment for ingredients includes
refrigeration equipment for cold ingredients and a
steam table for hot ingredients.
2. Hand tools included spreading, spatulas,
cutting board and knives, including a serrated knife
and a sharp chef’s knife for cutting the finished
sandwich. Also a slicer is necessary.

49. Needed Tools/Equipment:
3. Portion control equipment includes scoops for
fillings and a portion scale for other ingredients.
4. Cooking equipment includes griddle, grills,
broilers and deep fryers, microwave ovens are
good for cooking.