PREPARING

SANDWICHES
• A sandwich is a food item composed of meat,
vegetable, cheese and/or other food placed
on top or between slices of bread or enclosed
in a starch-based wrapper.
These are the several types of sandwiches.
These can be classified as either hot or
cold. Sandwiches can also be categorized
according to how the elements are
organized such as:
• Simple
• Open-faced
• Multidecker
• Finger tea
• wrapped
There are also sandwiches that ere known
for their preparation method such as grilled
or toasted and the deep-fried sandwich.
Sandwiches also have four main components,
the bread, filling, spread and garnish.
COMMON SANDWICH SPREAD
 BUTTER

• Maybe used plain, flavored (herbs, mustard, garlic and

other)and whipped
• Usually used in making toasts to allow browning of the bread
surface
• Contains high amount of fat which protects the bread from
excessive moisture.
 MAYONNAISE
• Often preferred to butter for its flavor
• Maybe use plain or flavored (chives, horse-raddish,
honey- mustard)
 OTHERS

• Spreadable Cheese
• Nuts butters
• Jelly, jams
• Flavored oils
HANDLING AND STORING
• Mayonnaise should have a moderately thick and
spreadable consistency.
• Butter and mayonnaise should show a smooth texture
except for flavored varieties (might contain bits of
herbs, meat and other ingredients).
• Mayonnaise should have an off white color to creamy
white color.
• The butter should melt easily when set at room
temperature or higher.
• Salted and flavored butter within the same container/
package should have even flavor. Salted butters
should show no sign of undissolved salt.
• Mayonnaise and butter within the same container/
package should have even and uniform color.
• Butter and mayonnaise should not have a burnt smell
or any unpleasant odor.
• Mayonnaise should have a slightly sourish aroma and
flavor.
• Mayonnaise should not be watery and should not
show foreign flavors and odor.
• Refrigerate unopened packages of butter. You
can put opened packages of butter in cover
containers and keep them at a room temperature.
• Opened jars of mayonnaise need to be kept
refrigerated soon after use.
• Keep opened bottles of jams, compotes and jelly
refrigerated.
• Use squeeze bottles, spoon or spatula when
applying spread to avoid wastage.
COMMON FILLING
COMMON SANDWICH TOOLS
AND EQUIPMENT
 HAND TOOLS
•  knives (bread knife, chef’s knife)
• Tongs
• Spreader
• Spatulas
• Cutting boards
• Portion scale
• Measuring spoon
• Piping bags
• Molds
• Plates and platters
 HEATING EQUIPMENT
•  oven toaster
• Salamander grill
• Griller
• Sandwich toaster
• Sandwich press
• Toaster griller
 BASIC SANDWICH PREPARATION
TECHNIQUES
• SPREADING
• LAYERING
• PIPING
• CUTTING
• TOASTING
 PREPARING SANDWICH
• Prepare all the ingredients before assembling your
sandwich
• Place the tools and equipment within your reach
• When preparing large quantities of sandwich, lay the
slices of bread in a clean surface. The other ingredients
can be arranged in such as way that the your left and
right hand can be reach different ingredients at the
same time.