1.
CLASSIFICATIONS
OF
SANDWICHES
Grade 9

2.
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3.
A SANDWICH IS MADE UP OF ONE OR MORE
SLICES OF BREAD WITH NUTRITIOUS FILLING
BETWEEN THEM.
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Any kind of bread , cream or loaf
bread, rolls and buns will make a
good sandwich. The filling may be
slices of cold meat, chopped meat,
eggs, chicken, ham and cheese
with creamed butter, pickles,
tomato, catsup, or mayonnaise.

4.
COLD
SANDWICHES
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5.
1. CLOSED COLD
SANDWICHES
CAN BE DEFINED AS
THOSE HAVING 2 SLICES
OF BREAD OR TWO
HALVES OF THE ROLL
(WHICH CAN BE TOASTED
ALSO), WHICH HAVE A
SPREAD APPLIED AND
ARE FILLED WITH A COLD
FILLING.
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6.
CLOSED COLD SANDWICHES CAN BE SUBGROUPED
INTO 3 TYPES:
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Simple
• Has only 1 filling and the freshest ingredients should
be used.
Combination
• These have more than 1 primary filling. A BLT
sandwich is a typical example.
Multi-decker
• Have more than 2 slices of bread or a roll split more
than once. The club sandwich is a classic example.

7.
VARIETIES OF CLOSED
COLD SANDWICHES:
A. CONVENTIONAL, CLOSED, OR LUNCH BOX SANDWICH
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It consists of 2 slices of
bread with any filling—meat,
poultry, egg, vegetables, or
cheese and cut into triangle,
served in bars, cafes, snack
bars, and restaurants.

8.
B. TEA SANDWICHES
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These sandwiches have 2
slices of bread with the filling
placed in between them.
These sandwiches may be
made ahead of time and
frozen. They should be
removed from the freezer at
least 3 hours before they are
to be served.

9.
C. BUFFET SANDWICH
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This is similar
to the
conventional
sandwich but
are cut into
fancy shapes.

10.
D. CONTINENTAL OR FRENCH
SANDWICH
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It consists of a crusty French
stick, cut into half and well-
buttered, with either a single
savory filling or a mixture of
savory fillings. Garnish with
lettuce, tomato, cucumber. It
is then cut into small strips
so that it is easily picked up.
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11.
E. DOUBLE DECKER, THREE
DECKER, OR CLUB SANDWICH
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If you top an ordinary closed
sandwich with an extra layer
of filling and cover this with
another slice of bread, you
have a club sandwich, also
known as three decker
(counting the slices of 3) or
double decker (counting the
layer of filling).

12.
2. COLD OPEN SANDWICHES
THESE ARE THE SINGLE SLICE OF BREAD
AND ATTRACTIVELY ARRANGED FILLINGS ON
TOP WITH THE GARNISHES. THESE ARE
LARGER VERSIONS OF CANAPES.
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13.
VARIETIES OF COLD OPEN
SANDWICHES:
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A. OPEN SANDWICH
It makes use of only
one kind of bread
with the filling on top.
They are similar to
canapes.
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14.
B. CANAPES
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This is not really a
sandwich but small
pieces of toast (brown
or white) or biscuits or
puff pastry sheets
buttered and topped
with meat, fish poultry,
and vegetables.

15.
HOT
SANDWICHES
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16.
HOT SANDWICHES
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These are not really
sandwiches but snacks or
meals but since bread is
used, they are classified as
sandwiches. They vary from
the English ‘Bookmarker’ to
the French Croute (croquet)
monsieur.

17.
CHARACTERISTIC
S OF
HOT
SANDWICHES
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Hot
sandwiches
should be
served hot.
They must
remain hot
throughout.
A hot sandwich
can have a hot
sauce as an
accompaniment.
A hot
sandwich can
be closed or
open.

18.
CLOSED HOT SANDWICH
VARIATIONS:
A. STEAK SANDWICH
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This is the 6-10 oz
steak cooked to the
guest order or
doneness and served
on a large roll with a
lettuce, tomato, and
onion garnish.

19.
B. HOTDOG
This is a 6-12 pound sausage
served on a special roll. It can
be topped with a hot topping
such as chili or cheese sauce,
or with cold topping cheese,
coleslaw, and accompanied
with chopped onions, and
other condiments, such as
catsup and mustard.
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20.
C. HAMBURGER
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This is a 2-6 oz patty of
ground beef, broiled,
fried or grilled to order,
served on a round bun
with a lettuce, tomato,
and onion slices and the
appropriate condiments.

21.
D. GRILLED CLOSED
SANDWICHES
These are 2 slices of
bread encasing the filling.
The casing is buttered on
the outside top and
bottom and then placed
on the griddle or in a pan
to brown on both the
sides. A grilled cheese
sandwich is a perfect
example.
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22.
E. FRIED CLOSED SANDWICHES
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These are 2 pieces of
bread encasing some
type of filling which
has been dipped into
an egg mixture and
then deep fried or pan
fried till golden brown.

23.
OPEN HOT SANDWICHES
These are prepared with the bread or
toast laid side by side with the filling
exposed on the surface of both sides.
The sandwich is then heated
throughout.
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24.
OTHER TYPES
OF
SANDWICHES
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25.
A. PINWHEELS SANDWICHES
These are made of cream bread cut
lengthwise, about 3/8 inch thick. Fresh
cream bread is preferable because
they are easy to roll and will not crack.
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26.
B. FINGER SANDWICHES
These small, fancy closed sandwiches
often have their crusts removed, and are
usually cut into various shapes. Finger
sandwiches are also sometimes used as
appetizers.
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27.
C. RIBBON SANDWICHES
These are the ultimate sandwich to enjoy
with a cup of tea or perhaps a glass of
champagne. Beautifully presented, these
delectable bite-size portions of soft
crustless bread can be filled with an array
of different filling combinations.
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28.
D. MOSAIC SANDWICH
An alternate color of slices of bread is
preferable for this type of sandwich.
The initial step is similar to that of the
ribbon sandwiches.
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29.
E. WRAP SANDWICHES
These easy-to-eat sandwiches are
made with soft, flat breads that are
folded, or wrapped, around the
fillings, A wide variety of fillings can
be used in these sandwiches.
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30.
THANKS!