PREPARING AND PRESENTING VARIETY OF SANDWICHES

Sandwiches refers to a food item made with two or more slices of bread with fillings between them. A
widely popular and convenient lunchtime food, quickly made and served and adaptable to many
variations that satisfies nearly every taste and nutrition requirement. Preparing sandwiches is one of the
fundamental skills required in modern food service. In this lesson you will learn the fundamentals of
preparing sandwiches.

A. Tools, Utensils, and Equipment in Preparing Sandwiches

Bread Toaster The toaster is typically a small electric kitchen appliance designed to toast multiple types
of bread products

Sandwich Spatula A small flat, round bladed utensil that is serrated on one side and smooth on the
other, appearing somewhat like a round spatula. It is used to apply food spreads, over bread slices.

Molders/Sandwich Cutters Small, medium and large. Small ones are perfect for cutting out the tinier
breads for tea sandwiches and medium and large for making larger sandwiches.

Scissors Use to cut customized edges on bread for tea sandwiches, hors d’oeuvres, or children’s
sandwiches. Use the shears to cut a pocket in toast and waffles. Cut sandwiches in different shapes like
rectangles, triangles and circles.

Graters/Shredders Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of
sandwich is increase

Butter Knife A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut
butter, and cream cheese, on bread or dinner rolls.

Deli Knife Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of
sandwich ingredients. The deli knife has offset blade allowing ease of slicing and handling

Lettuce Knife Plastic serrated edge knife that is designed to slice lettuce without causing the edges to
turn brown. It is efficient in slicing lettuce

Chef’s knife Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized knives are typically
referred to as mini chef's knives while the longer lengths are known as traditional chef's knives

Sandwich Knife A sharp-bladed kitchen utensil used to slice through a medium amount of food
ingredients "sandwiched" between two slices of bread.

Cutting board Comes in wood and plastic, use to protect the table when slicing bread.

Mixing Bowls Bowls that are large enough to hold ingredients while they are being mixed.
Rubber Scrapper A pliable rubber scraper used to scrape down sides of bowl and get mixture of fillings
from pans.

Tray Used to hold food in place.

Strainer Used to separate liquid from solid.

Mixing Spoon Used to combine ingredients.

Can opener Used to open cans. Measuring Spoons A set of individual measuring spoons used to measure
small quantities of ingredients

Measuring cups

1. Nested measuring cups for measuring dry ingredients

2. Transparent measuring cups for measuring liquid ingredients

Grills/Griddle pans These are flat heated surfaces where food is directly cooked.

Ovens These are equipment which are enclosed in which food is heated by hot air or infrared radiation

B. Varieties of Sandwiches

Sandwiches come in different shapes, colors and served in variety of ways.

1. Hot Sandwich consists of hot fillings, usually meats but sometimes fish, grilled vegetables or other hot
items, between two slices of bread.

Kinds of Hot Sandwiches

a. Regular hot sandwich

Made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other hot
filling and topping with a sauce, gravy, cheese, or other topping. This type of sandwich is eaten with a
knife and a fork

b. Grilled sandwiches

Sides are spread with butter and brown in special griller.

c. Fried sandwich A piece of bread soaked in egg and milk and fried in a non-stick pan
d. Open-faced sandwich A slice of bread, topped with desired kind of hot fillings.

e. Bread rolls with fillings

2. Cold Sandwiches Two slices of bread (which can be toasted also), which have a spread applied
and are filled with a cold filling.

Kinds of Cold Sandwiches

a. Regular cold sandwich Two slices of bread with fillings such as butter, cheese pimiento, jam, and
jellies. Fillings such as deli meat or egg can be added too.

b. Multi-decker or club sandwich A multi-layered sandwich with fillings in between.

c. Pinwheel, domino or checkerboard sandwich Fancy-cut sandwiches usually served as appetizers.

d. Tea sandwich Are small fancy sandwiches made from light, delicate ingredients and bread that has
been trimmed of crusts. May be made ahead of time and frozen. They are often cut into fancy shapes,
squares, rectangles and oblongs

e. Open face cold sandwich It consists of one slice of bread with one or more food items on top. Butter
or other spreads is applied lightly on top and pieces of cheese or meat fillings are arranged and
garnished attractively. Biscuits, cookies or toasts can be used aside from breads.

f. Wrap sandwiches Are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large
flour tortilla of similar flatbread. They may be served whole or cut in half if large