TYPES OF SANDWICH

How many Types of Sandwiches

do you know?
 OPEN-FACED SANDWICH
• Open sandwiches use one kind of bread and have
the filling on top. The bread slices can be cut into
squares, tri­angles, or rounds. Sometimes butter is
spread lightly on top and pieces of cheese or
meat fillings are placed on top. They may be gar­
nished with slices of carrots, raisins, pickles, and
the like to make them more attractive.
Open sandwiches are similar to canapés, a type of
French hors d’œuvre.
2. Plain
• A plain sandwich is made up of two slices of bread
that is sometimes toasted.
The crusts may or may not be removed, depending upon
your preference.
Butter, mayonnaise, or a prepared sandwich spread may
be used as lining to prevent the bread from absorbing
moisture from the filling.
Besides preventing the bread from becoming soggy, the
spread also adds flavor and nutrients. Moreover, it
ensures that the bread and the filling will stick together.
Some examples you may be familiar with would include
a roast beef sandwich or a grilled cheese.
• 3. Pinwheel
• Pinwheels are made of a flatbread bread that
is cut lengthwise, about 3/8 inch thick.
• Fresh bread is preferable because it's easy to
roll and will not crack.
• Trim crusts (if there are any) and flatten long
slices with a rolling pin. Spread bread with
softened butter or margarine and your choice
of any smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter,
jams, and jellies.
• Smooth fillings are ideal for pinwheel sandwiches,
because they do not have bulk and can be spread
thinly. Place sweet pickles or several stuffed olives at
the end of slice. Roll the bread up like a jelly roll.
Wrap each rolled sandwich individually and chill for
several hours or until they are firm. When ready to
serve, unwrap the rolled sandwiches and cut into
1/2 inch slices. Use a sharp knife or a bread knife so
the cuts clear and neat. Arrange and serve them on
a platter. Garnish if needed.
4. Closed Tea
Closed tea sandwiches may be made ahead of time and
frozen. They should be removed from the freezer at
least three hours before they are to be served.
• Remove the crusts of a day-old bread. With cookie
cutters of various shapes and sizes, cut as many
pieces as possible from each sandwich. Try to have a
variety of squares, rectangles, and oblong shapes.
Save the scraps and crusts for crumbs. For each
sandwich, spread butter on one piece of bread and
filling on the other. Top the filled side with the
buttered side. Place on wax paper or in a clean, damp
towel and place in an airtight container to freeze
• 5. Ribbon
• A ribbon sandwich is basically a multi-tiered sandwich.
• Think something along the lines of bread, spread,
meat, cheese, another layer of bread, meat cheese,
third piece of bread. The image directly above is a
great example of a layered sandwich. A ribbon one
goes a step further by removing the crust and cutting
the layered sandwich into 1inx1in square sections.
• Colored bread is suitable for this type of sandwich. Al­
ternate 3 slices each of pink and green bread with one
or more fill­ings spread between slices. Press together
the stack of slices, and then trim crusts. Wrap and chill
for several hours. When ready to serve, cut into 1/2-
inch slices
6. Mosaic or Checkerboard
• A checkerboard or mosaic version uses two
sandwiches. First you remove the crust, then
you cut them into similarly-sized squares, like
the ham and cheese squares above, and then
you arrange the pieces to look like a
checkerboard! If you can, this type of sandwich
looks best when the types of bread you use are
different colors
• The initial step is similar to that of the rib­bon
sandwiches.
• Press together stack of slices, and then trim crusts.
• Wrap individually and chill for several hours.
• Cut out several squares, each about 1/2 inch wide.
• Spread cut sides of rib­bons with fillings.
• Stack 3 ribbon sandwiches so that green and pink
sections alternate. Wrap and chill for several hours.
• Slice about 1/2-inch thick into checkerboard
sandwiches immediately after removing from
refrigerator
• These are some­times called checkerboard
sandwiches because the alternating colors
look like a checkerboard
HOW TO KEEP
SANDWICHES
FRESH
• Fortunately, there are several easy and
convenient ways to make sure your sandwich
stays fresh and tasty until you’re ready to eat
Use crusty bread or rolls to avoid sogginess. Crusty breads like
baguettes are particularly dry as a result of the baking process,
and thus do a better job of preventing sogginess in your
sandwich.
1. If you decide to use sliced sandwich bread
instead, toasting the bread before making the
sandwich will also help to keep moisture out and
keep the sandwich fresh
2. If you’re using standard sliced sandwich
bread, buy a square loaf from a baker or
supermarket that bakes their own bread in order
to get the freshest bread possible.[
3. Certain types of bread also work best with
particular fillings. If your sandwich will have
heavy solid ingredients like meat and cheese,
use a more robust crusty bread. If your sandwich
will have a soft and more viscous filling like egg
mayo, use a fluffier white bread that the
ingredients will cling to
 4. Use dry fillings. While almost any ingredients can be used in
making sandwiches, wet fillings are much more likely to leave a
sandwich soggy. Lightly butter the inside of the bread before
adding your ingredients to create a moisture barrier between
the fillings and the bread. Wash and thoroughly dry lettuce
before adding it to the sandwich, and place tomatoes at the
center of the sandwich between the meat and cheese. You might
also consider packing wet ingredients like tomatoes separately in
their own container, and adding them to the sandwich
immediately before eating
5. Put condiments at the center of the sandwich and
separated from the bread. If you’re using condiments,
place the condiments in the middle of the sandwich
between the main ingredients to prevent them from
dampening the bread. You can also place an individual
slice of meat or cheese on a slice of bread and spread
your condiment on that. For best results, never put the
condiment directly on the bread
6. Make your sandwich at the last possible minute to cut down
on storage time. The longer you have to wait to eat your
sandwich, the less fresh it will be. Consider packing your bread
and fillings separately and assembling the sandwich immediately
before you eat it. This is especially convenient when making
chicken, tuna, or egg salad sandwiches. If you make your
sandwich a day in advance, store it in the refrigerator overnight
wrapped in foil or plastic wrap and placed in an airtight container
 7. Wrap the sandwich in parchment paper. Although packing
your sandwich in a Ziploc bag will prevent your sandwich from
being exposed to the air, it will also lock in condensation. To
store your sandwich without leaving it soggy, wrap it in
parchment paper or waxed paper.[11] You can also tightly wrap
the sandwich in plastic wrap to keep loose ingredients together.
[12]
If you’re packing a hot sandwich, use tin foil instead of
parchment paper to keep it warm or to heat it up in the oven
later
8. Pack the sandwich in tupperware to keep it
secure. Many sandwiches will be structurally
delicate, depending on the type of bread used. If
your sandwich is small enough, consider storing it
in tupperware to keep it fresh and secure
9. Avoid putting anything heavy on top of the
sandwich. When packing the sandwich among
other items, make sure you don’t place any heavy
items on top of the sandwich, especially if it isn’t
stored in tupperware. Heavier items will crush the
sandwich and displace the ingredients, potentially
making the sandwich soggy and unpalatable
10. Keep the sandwich cold if any ingredients require
refrigeration. If your sandwich contains any perishable ingredients,
they must be kept cold as much as possible. Keep your sandwich at
40 degrees Fahrenheit or cooler if you have to take it out of the
refrigerator while traveling. If there is a refrigerator at your
destination, place your sandwich in the refrigerator as soon as you
arrive.If you’re transporting your sandwich in a lunch bag, place
frozen gel packs under and on top of the sandwich to keep it cold.
• If you’ll be driving with your sandwich in the car for more than
half an hour, store the sandwich in an insulated cooler
1. CHECKERBOARD 1. ..
/MOSAIC 2. ..
2. PIN WHEEL 3. CHEESE
3. RIBBON 4. TOMATO
4. OPEN FACE 5. MEAT
5. CLOSED TEA 6. LETTUCE
SANDWICH 7. 4-40-140
6. …
7. ..
8. ..