Unit 29 Sandwiches Versatile profitable popular and served

Unit 29: Sandwiches Versatile, profitable, popular, and served all day, there is a sandwich for everyone American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458.

Four Basic Components • Bread, most types • Spread to keep bread from becoming soggy • Fillings, endless possibilities • Garnish American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Types of Sandwiches • Open-faced American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education,

Types of Sandwiches (continued) • Club sandwich American Culinary Federation: Culinary Fundamentals. © 2006,

Types of Sandwiches (continued) • Griddled American Culinary Federation: Culinary Fundamentals. © 2006, Pearson

Types of Sandwiches (continued) • Finger American Culinary Federation: Culinary Fundamentals. © 2006, Pearson

Types of Sandwiches (continued) • Closed-faced American Culinary Federation: Culinary Fundamentals. © 2006, Pearson

The Elements • Bread determines how and what can be put into the sandwich • Shapes, types of batter and flavors, textures, all effect the type of closed sandwich • Ethnic breads usually have traditional fillings • Fine-grained, like pullmans, are good for clubs, tea, and basic, twoslice items; they will slice without crumbling American Culinary Federation: Culinary Fundamentals. • Coarse-grained are good for large sandwiches • Rolls, round or long, are split for fillings • Flatbreads may be split and filled or used as a base for an open-faced sandwich • Wraps are great for shredded, creamy fillings © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Spreads • Fat-based spread keeps the bread from getting soggy, for awhile • Add palatability • For salad-type fillings such as tuna or chicken, bread will need no spread • Types of spreads are dairy-based (cream cheese), flavored butters, mayonnaise, ketchup, mustard, vegetable and herb spreads, jelly, jam and compotes, guacamole, mayonnaise • The spread should be complimentary to the filling American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

The Fillings • The Focus of the Sandwich • May be cold, hot, chopped, ground, sliced • Can be Meat, fish, poultry • Grilled, roasted, marinated, baked • Cheese, cheese spreads • Eggs, egg salad, or a combination American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Garnish • Well-trimmed and cleaned • Sliced correctly to be contrasting but not overpowering • Crisp, fresh, and complimentary • Most lettuce, sprouts, tomatoes, peppers, olives, and cucumbers are marinated American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Finger and Tea Sandwiches • Mise en place is key • To do sandwiches, everything must be lined up for production • Chef should not have to run for one item • That includes foods, equipment, and holding containers or plates if it is à la carte • Cut close to service and if prepared in the morning, cover tightly so the bread does not dry out • Straight-edge cuts are the best yield, but other shapes will make a banquet tray very attractive American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Production Guidelines • • Organize your work station Tools, food, equipment Food well-chilled Equipment immaculate Holding equipment clean and dry Wrapping paper or chilled plates Organize the work flow to be comfortable to you American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Production Guidelines (continued) • Prepare all your slices, spreads, garnishes ahead • Do not slice bread too far ahead • Some fillings may be portioned on a sheet pan ahead and kept chilled • Major BLT production can be preassembled ahead, just spread the bread and pick up the layers of bacon, lettuce, and tomato, cover, slice, and plate American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.