PREPARING APPETIZERS,

SANDWICHES,
SALADS AND DESSERTS
SANDWICHE
S
 WHAT IS
SANDWICHE
S?
SANDWICHE
S
1.Bread – The function of bread
in a sandwich is to provide
casing for the food inside .
Good quality breads provide
variety texture, flavor, and
appeal to sandwiches aside
from providing bulk nutrients.
2. Spread – is used in sandwiches to protect the bread
from soaking up moisture from filling. It also adds flavor
to the sandwich. Butter and mayonnaise are the most
common spreads used for sandwiches.
3. Filling – is the heart of the sandwich.
The following are some possible fillings which may be used
separately or in combination:

a. For meat and poultry – corned beef, hamburger

patties, bacon, ham, chicken breast, sausages

b. For cheese – cheddar type, cream cheese, cheese

spreads, processed cheese
c. For fish and shellfish – tuna, sardines, salmon, shrimp, fried
fish

d. For mayonnaise-based-salads – popular salad for sandwich

fillings is tuna salad, egg-salad, chicken salad, and ham salad

e. For vegetable – lettuce, tomato, onions, cucumber

f. Other possible fillings – peanut butter, jelly, jam, hard-

cooked eggs, fruits, nuts
TYPES OF SANDWICHES
1. HOT SANDWICHES

a. Simple Sandwich – include hot fillings like meat placed

between two slices of bread or rolls. Hamburgers and
hotdog burgers are the most popular ones.
b. Open-faced sandwich – is prepared with butter or
mayonnaise spread over the bread then topped with hot
meat as filling.
3. Grilled Sandwiches – also called toasted
sandwiches . They are buttered inside and browned
inside an oven.

4. Deep-fried Sandwiches – made by dipping

sandwiches in beaten egg and sometimes in bread
crumbs and are deep fried.
2. COLD SANDWICHES

a. Simple cold sandwiches – range from a single slice of

cheese with ham, onions, tomatoes or more.
b. Multi-decker sandwiches– made with more than two
slices of bread and with several ingredients in the fillings.
c. Tea sandwiches – small fancy sandwiches generally made
from light, delicate ingredients, and bread that has been
trimmed of crust.
TIPS IN PREPARING
SANDWICHES
1. Make sandwiches on the day they are to be served.

2. If they must be made ahead, freeze them or keep them

inside.

3. If using lettuce, wash, drain, refrigerate, and keep

covered with damp cloth to ensure crispiness.
4. Spreading butter or margarine can improve the
eating qualities of sandwiches and prevent moist from
fillings to soak through the bread.

5. Soften the butter or margarine to make application

easier and keep from tearing the bread.