Sandwiches

Slide 1

Chapter 22Sandwiches

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1BreadsPullman 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 to in. (10 to 16 mm) thick.Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well.White bread is suitable for the largest variety of fillings because of its neutral flavor.

TypesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 2BreadsBreads made of various flours:Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. Bottom row: raisin swirl, pumpernickel, and Jewish rye.

TYPES (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 3BreadsTYPES (CONTD)

Breads in various shapes, by row: Top: Pullman, baguette, home-style, btard, sub roll, and hearth.Middle: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll.Bottom: naan, flour tortillas, whole wheat wrap, and pita.

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4BreadsThe following measures can be taken to ensure freshness:Daily delivery, or delivery as frequent as possible.Keep bread tightly wrapped in moisture-proof wrapping until it is used.French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften.Store at room temperature, away from ovens or hot equipment. Do not refrigerate.If bread must be kept more than one day, it may be frozen.Day-old bread may be used for toasting without loss of quality.STORAGE

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 5Spreads

Three purposes:To protect the bread from soaking up moisture from the filling.To add flavor.To add moisture or mouthfeel.

Purpose of SpreadsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 6SpreadsButter should be soft enough to spread easily without tearing the bread.Mayonnaise is often preferred to butter as a spread because it contributes more flavor.However, it does not protect the bread from moisture as well as butter does.Almost any food of a spreadable consistency can be used to add flavor interest to sandwiches.

TypesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 7FillingsSliced meats dry out and lose flavor.Avoid slicing farther ahead than necessary.Keep sliced meats covered or wrapped.Thin meat slices are more tender, and sandwiches made with them are easier to eat.Thin slices make a thicker sandwich than one or two thick slices of the same total weight.

MEATS AND POULTRY

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 8FillingsMeats and PoultryBeefSliced roast beef, hot or coldHamburger pattiesSmall steaksCorned beefPastramiTongue, fresh or smoked

Pork productsRoast porkBarbecued porkHam, all kindsBaconCanadian bacon

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 9FillingsMEATS AND POULTRY (CONTD)PoultryTurkey breastChicken breast

Sausage productsSalamiFrankfurtersBolognaLiverwurstLuncheon meatsGrilled sausages

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 10The most popular sandwich cheeses are:Cheddar types Process cheese Cream cheeseMascarponeSwiss typesProvolone Spreads

Fillings

CheeseCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 11FillingsMost seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times.Some popular seafood fillings are: Tuna Shrimp Fried fish portionsSardinesAnchoviesGrilled or pan-fried fish filletsSmoked salmon and lox

FISH AND SHELLFISH

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 12FillingsThe most popular salads for sandwich fillings are:Tuna saladEgg saladChicken or turkey saladHam salad

BOUND SALADS

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 13FillingsLettuce, tomato, and onion are indispensable in sandwich production. Nearly any vegetables used in salads may also be included in sandwiches.Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches.

VEGETABLE ITEMS

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 14Types of Sandwiches Simple cold sandwichesMultidecker sandwichesOpen-faced sandwiches

COLD SANDWICHES

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 15Types of Sandwiches Simple hot sandwichesOpen-faced sandwichesGrilled sandwichesDeep-fried sandwichesHot burritosQuesadillasEnchiladasPizza

HOT SANDWICHES

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 16Making Sandwiches IngredientsThis phase of the setup has two parts:Prepare ingredients.Arrange or store ingredients for maximum efficiency.Two other considerations important for ingredients:SanitationPortion control

SETTING UP THE STATION FOR PREPARED-TO-ORDER SANDWICHES

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 17EquipmentThe equipment needed for a sandwich station depends, of course, on the menu and the size of the operation:Storage equipmentHand toolsPortion control equipmentCooking equipment

Making Sandwiches

SETTING UP THE STATION FOR PREPARED-TO-ORDER SANDWICHES (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 18Making Sandwiches With a few exceptions, such as hamburgers and hot dogs, sandwiches are cut before serving.Cutting serves two purposes:It makes the sandwich easier to handle and eat.It makes possible a more attractive presentation.

SERVICE

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 19Recipe PronunciationsCroque Monsieur Falafel and Roasted Vegetables in Pita Tahini Yogurt Dressing Pizza Margherita

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 20