Sandwich- bread with spread and fillings

- Considered as complete meal

Tools, utensils, equipment

1. Bread knife
2. Nonstick pan
3. Toaster
4. Oven
5. Spatula
6. Kitchen knife
7. Serving spoon
8. Strainer
9. Food tong
10. Food container
11. Serving tray
12. Cutting board
13. griddle

Types of bread

1. Loaf- most consumers are familiar

2. Wheat- combined with usual bread
3. Rye- combined with usual bread
4. Bun- round bread
5. Specialty bread
a. Pita- baked flat bread
b. Tortilla- deep fried
c. Chapatti- originated from India
d. Phyllo- very thin
e. Crepe- European origins

Suitable spreads for sandwiches

1. Butter- dairy product

2. Margarine- vegetable oil and water
3. Mayonnaise- egg yolk
4. Vegetable puree- vegetable
5. Fruit preserves- cooked with sugar

Suitable fillings for sandwiches

1. Meat- beef, pork

2. Poultry- chicken, turkey
3. Fish- tuna, salmon
4. Seafood- crab, lobsters, shrimp
5. Colds cuts- ham, sausages
6. Vegetables- lettuce, onions, tomatoes, red and yellow bell, peppers
7. Cheese- quick melt cheese
8. Egg- scrabbled, poached, boiled, fried sunny side up
Classification of sandwiches

1. Hot sandwich
a. Regular- one filling between two slice of bread
b. Grilled- butter applied
c. Fried- dipped into egg and milk
2. Cold Sandwich- precooked fillings
3. Closed- roll or bun cut right in the middle
4. Open- faced – bread slices to stand apart on a plate
5. Triple decker- piling one on top
6. Finger- bite size pieces
7. Wraps- foldable flat bread as base

Manner of preparing sandwiches

1. Prepare the three sandwich components (bread, spread, fillings) and arrange them all on a
table, do the same for the needed utensils, tools and equipment. The bread slices must be
arranged neatly in rows on a sheet pan or tray.
2. Dip all the vegetables in to water of adequate depth in a basin and wash thoroughly
3. Line each bread slice with just enough spread
4. Line up greens as base after applying the spread
5. Add fillings of your choice
6. Using both hands, cover two middle rows with the other slices of bread or the half of roll.
7. Plate and serve the sandwiches immediate if it is hot sandwich. Cold sandwiches needs to be
packed and refrigerated for takeout just before serving.