Garde Manger SANDWICHES AND THE SANDWICH STATION OBJECTIVES

Garde Manger SANDWICHES AND THE SANDWICH STATION

OBJECTIVES: n You will be able to: ¨ Recall and give examples of different types of sandwiches ¨ Explain the role of different sandwich ingredients ¨ Compare sandwich assembly methods and sandwich stations ¨ Demonstrate preparation of several types of sandwiches ¨ Demonstrate sanitation procedures for preparing sandwiches

Why sandwiches? Are important part of America’s eating habits n Eat sandwiches at home, school and work n Convenient – don’t need flatware to eat n Portable – fit into busy lifestyles n Prepared from fast food to fine dining! n

CULINARY HISTORY Variations of sandwich have been around since Biblical times n Legend has that Englishman, John Montagu, the 4 th Earl of Sandwich invented the sandwich in 1765. n Used bread slices to hold his meat so he could eat while playing cards n

PB&J - Yum n n n Mid 1800’s a St. Louis Doctor came up with idea for peanut butter Concerned about patients who could not chew meat. Ground up peanuts as protein alternative 1928, sliced bread invented. WW II soldiers given rations of PB and Jelly – put together to create an American Classic!

Basic elements of sandwiches n 4 parts to any sandwich – the building blocks ¨ Bread ¨ Spread ¨ Filling ¨ Garnish

Bread Choose a fresh bread n Bread must hold filling without falling apart n Standard loaves, wheat, rye, white, etc. serve as base for most n Pullman loaf Standard loaf baked in rectangular pan , easy to slice, standard slice is square on all sides n

Other types of popular breads n n n Kaiser Roll – round, crusty roll Focaccia – Flat Italian bread flavored with herbs and oil Pita – Flat, Middle Eastern pocket bread Tortilla – flat, round unleavened bread of Mexico Croissants – flakey, buttery pastry Hot Dog/Hamburg Rolls – created for the product

SPREADS Spreads are thick, paste-like ingredients applied to the bread n Usually high in fat – use sparingly n Butter, margarine, cream cheese and mayonnaise are examples n Add moisture, flavor and keep wet fillings from soaking the bread n

FILLINGS n n n Makes up bulk of sandwich. Sandwich often named after the filling – Corned Beef, Peanut Butter & Jelly Most common fillings: ¨ Meat, poultry, seafood ¨ Cheese ¨ Vegetables ¨ Nut Butters ¨ Bound Salads such as Tuna

GARNISHES Decorative, edible accompaniments n Make sandwich attractive and flavorful n Choose flavor that complements the sandwich n Vegetables good choice – cooked, raw or pickled n

TYPES OF SANDWICHES/COLD AND HOT n COLD SANDWICHES ¨ Closed – Filling between 2 slices bread ¨ Open Faced – Filling on one slice bread ¨ Rolled and Wrapped ¨ Heros (subs) ¨ Canapes – Tiny open faced sandwich ¨ Finger Sandwiches – tea sandwiches, trimmed crusts

TYPES OF SANDWICHES/HOT n HOT SANDWICHES – All or part of sandwich is hot ¨ Sandwich with hot filling ¨ Grilled or griddled – grilled cheese, burgers ¨ Pressed - panini ¨ Hot open faced ¨ Deep or shallow fried – Monte Cristo

SANDWICH ASSEMBLY (mise en place) n Three basic assembly strategies ¨ Made to order – ala carte ¨ Self-service sandwich bars ¨ Sandwich assembly lines ¨ ALL MUST BE DESIGNED FOR SPEED AND EFFICIENCY

A La’ Carte – Prepared when ordered ¨ All ingredients in easy reach ¨ Linear work flow – left to right or right to left ¨ All spreads have a spatula ¨ Cutting board that is large enough to assemble several sandwiches ¨ Serrated knife ¨ Proportioned ingredients (saves time and money)

Assembly line set up Bread n Spread n Main ingredients n Supporting ingredients n Plates and toothpick, wrapping stations, etc. n (THINK SUBWAY) n

Maintaining Safety and Sanitation Disposable gloves required when handling ready to eat n Refrigerated wells keep ingredients cold n Food below 41 degrees n Take temps near tops of wells because that area will warm up first n

Sandwich Bar n Make your own sandwich ¨ Ingredients kept on ice – below 41 degrees ¨ Need sneeze guard to plexiglas shield to maintain sanitation ¨ Keep well stocked and clean

Assembly Line – when preparing large quantities n n n Each person performs a repetitive job Speeds up production Cooks line up on one or two sides of table Tasks is performed and passed on to another team member Example: Person 1 – spreads mayo, person 2 places ham, 3 places cheese, 4 spreads mustard, 5 wraps and packages

Assembly Line Refrigerate until needed n Wrap sandwiches in plastic before to avoid drying out ingredients n Tea sandwiches particularly prone to drying out. n

Serving Sandwiches are served cut (exceptions are hot dogs and burgers n Cutting makes it easier to eat, more attractive presentation n