SANDWICH: OVERVIEW

Sandwiches have long been a domain in the pantry department along with salads and other cold
preparations. In America, sandwiches are a favorite lunchtime food since it is nearly the ideal food for a hungry
customer who is in a hurry. It is quickly made and served, convenient, and adaptable to so many variations that
it satisfies nearly every taste and nutrition requirement.
Sandwich is a food that consists of bread, spread and a degree in culinary arts but require the ability
to select and use ingredients wisely.

Parts of a Sandwich

1. Breads
One of the functions of the bread in a sandwich is to provide an edible casing of the food inside. Ideally,
though, the bread should do more than this, Good quality of breads provide variety, texture, flavor, and eye
appeal to sandwiches, as well as providing bulk and nutrients.
The bread should complement the filling and not to overpower them. The bread should be fresh and its
texture should be able to withstand moisture from spread and filling without becoming soggy or pasty.

Types:
a. Pullman or sandwich loaves of white bread are most frequently used. These are long,
rectangular loaves that provide square slices of specified thickness, from 3/8 to 5/8 inch thick.
Because of its neutral flavor, white bread is suitable for its largest variety of fillings.
b. Other kinds of bread add variety and interest, provided that they harmonize with the filling. The
following are some possibilities:

 French or Italian breads

 Whole wheat bread
 Cracked wheat bread
 Flat breads like Pita and Tortillas
 Raisin bread
 Flavored breads e.g. Cinnamon bread, Focaccia
 Fruit and nut breads
 Rolls, including hard and soft rolls, hamburger and hotdog rolls

2. Spreads

Purpose:
 To protect the bread from soaking up moisture from the filling.
 To add flavor
 To add moisture or “mouth feel”.

Three principal spread in sandwich:

a. Butter – should be soft to spread easily without tearing the bread. It may be softened by whipping it
with a mixer or by simply letting it stand at room temperature for half an hour.
Whipping gives the butter greater volume and this cuts food cost. However, whipped butter does
not keel long because the incorporated air speeds the development of rancidity.
Margarine is sometimes used instead of butter.
b. Mayonnaise- is often preferred than butter as a spread because it contributes more flavor. However, it
does not protect the bread from moisture as well as the butter does. Sandwiches made with
mayonnaise should be served immediately or refrigerated at once or kept refrigerated until served to
prevent food poisoning.

c. Vegetable Puree
3. Fillings – is the heart of the sandwich. Nearly any kind of food may be served between two slices of
bread. The following are some possible fillings which may be used separately or in combination:
a. Meat and Poultry – most meat for sandwiches are pre cooked, though some are cooked to
order. Sliced meat dry out and looses its flavor so avoid slicing ahead than necessary and keep
sliced meats covered or wrapped. Leftovers of good quality and have been properly handled
may be used.
b. Thin slices are most tender and easier to eat. Many thin slices also make a thicker sandwich
than one or two slices of the same weight.
1. Beef – slices of roast beef, hot or cold, hamburger patties
2. Pork – roast pork, ham, all kinds, bacon
3. Poultry / Turkey – breast
4. Sausages products – salami, frankfurters, bologna, luncheon meats,

c. Cheese – like meats, cheese dries out rapidly when unwrapped and sliced. When slicing is
done ahead, the slices should remain covered until service time. The most popular sandwich
cheese are:
1. Cheddar
2. Swiss type
3. Provolone
4. Cream Cheese
5. Processed Cheese
6. Cheese spreads

d. Fish and Shellfish – most seafood fillings for sandwiches are highly perishable and should be
kept well chilled at all times. Some popular food fillings are:
1. Tuna
2. Sardines
3. Smoked salmon
4. Shrimp
5. Anchovies
6. Fried fish portions.

e. Mayonnaise based Salads

Most popular salads for sandwiches are tuna salad, egg salad, chicken salad and ham
salad.

f. Vegetable Items
Lettuce, tomatoes, and onions are indispensable in sandwich making. Nearly any
vegetables used in salads may also be included in sandwiches.

g. Miscellaneous
 Peanut butter
 Jelly
 Hard - cooked egg
 Fruits, fresh or dried
 Nuts, such as slivered almonds.
 Potato fries
 Chips
 Small salad
Types of Sandwiches
Hot Sandwiches
1. Simple hot sandwiches consists of hot fillings, usually meats, between 2 slices of bread or two halves of
a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a
hamburger. Most popular hot sandwiches are hamburgers and hot dogs.

2. Open-faced Sandwiches hot sandwiches are made by placing buttered or unbuttered bread on a
serving plate, covering with hot meat or other filling, and topping with a sauce or gravy, cheese or other
toppings. Some variations are browned under the broiler or griller before serving.

3. Grilled Sandwiches also called as toasted sandwich, are simple sandwiches that are buttered on the
outside and browned on the griddle or in a hot oven. Sandwiches containing cheese are popular for
grilling.

4. Deep-fried Sandwiches are made by dipping sandwiches in beaten eggs and sometimes in bread
crumbs and the deep fry. This type of sandwich is often cooked in a griddle or in a hot oven instead,
since deep frying makes it greasy.

Cold Sandwiches
1. Simple Cold sandwiches are those made with 2 slices of bread or 2 halves of roll, a spread and a filling.
They are called simple because they are only made with 2 slices of bread. Simple cold sandwiches
range from a single slice of cheese or meat between two slices of bread to a complex construction like
submarine sandwich (also called hero sandwich). Most popular sandwiches fall into this category.

2. Multidecker Sandwiches are made with more than two slices of bread and served with several
ingredients in the fillings.

The club sandwich is a popular multidecker sandwich, made of three slices of bread toasts and
filled with sliced chicken or turkey breast, mayonnaise, lettuce, tomato and bacon. It is cut into 4
triangles.
3. Open-faced Sandwiches are made with single slice of bread, like large canapés. The filling or topping
should be attractively arranged and garnished.

4. Tea Sandwiches are small, fancy sandwiches generally made from light, delicate ingredients and bread
that has been trimmed or crusts. They are often cut into fancy shapes.