Y 2 U 1 3 Sandwiches Objectives Give

Y 2. U 1. 3 Sandwiches

Objectives Ø Give examples of different types of sandwiches, including simple hot, openfaced, hors d’oeuvre, grilled, deep-fried, and simple cold Ø Explain the roles of the three components of a sandwich: bread, spread, and filling Ø List necessary tools and equipment to make sandwiches at a sandwich station

Objectives Ø Prepare common sandwich spreads and fillings Ø Demonstrate preparation of several types of sandwiches

Terms Ø Canapé (CAN-uh-pay) Ø Club Sandwich Ø Hors d’oeuvre (or DERV) Ø Multidecker sandwich Ø Open-faced sandwich Ø Pullman loaf Ø Tea sandwich

Intro Ø Most popular lunch food in U. S. Ø Endless variety and creativity Ø Generally two categories: hot or cold Ø Sandwich components – Bread – Spread – Filling

Bread Ø Includes Pullman loaf (long, square on all sides), rolls, biscuits, bagels, croissants; fruit, nut, whole-grain breads; flatbreads such as naan, lavosh, tortillas, focaccia; pocket bread such as pita – Use fresh – Store 75 -85 degrees F. , wrapped – Do not refrigerate, freeze – Day old for toast

Spread Ø Add moisture, flavor, richness; can act as moisture barrier; can help bind Ø Principal spreads are – Butter (can be flavored [compound butter: lemon, chives, mustard, honey]) – Mayonnaise (can be flavored) – Vegetable purées such as peanut butter, jelly, tapenade, hummus, mashed seasoned eggplant or avocado • Purées often won’t provide a moisture barrier

Filling Ø The filling is the body and centerpiece of the sandwich because it will most often determine the bread, the spread, the co-fillings, and condiments Meat & Poultry Eggs Fish & Shellfish Cheese Vegetables Bound Salads

Filling Ø Greens should be carefully rinsed and dried Ø Meat, poultry, seafood properly cooked Ø Cheese fresh, not overpowering Ø Slices should be even, often thin

Condiments Ø Add texture or flavor such as ketchup, mustard, horseradish, pickles, olives

Hot Sandwiches Ø Hot filling between two slices of bread or roll: roast beef, hamburger, hot dog, etc. Ø Hot open-face: one slice of bread with hot filling, often topped with gravy, sauce or cheese. Most famous? … – Smaller versions can be used for Hors d’oeuvres

Hot Sandwiches Ø Grilled: grilled cheese (griddled) Ø Deep-fried/fried: Monte Cristo Ø Pressed: Panini

Cold Sandwiches Ø Simple closed cold sandwich: two slices of bread, a spread and a filling, generally meat/cheese or a bound salad (egg, tuna) Ø Hero, sub, po’boy, etc. Ø Multidecker – made with more than two slices of bread – Club – turkey/bacon/lettuce/tomato, mayo, three slices of toast

Cold Sandwiches Ø Cold open-faced – Canapé is a small open-faced used as an hors d’oeuvre Ø Tea sandwich: small and fancy, trimmed crust, cut or rolled into shapes such as diamonds, circles, pinwheels and used as an hors d’oeuvre or finger food

Club 1. 2. 3. 4. 5. Toast 3 slices bread Spread mayo on 1 side of each slice Add bottom filling Add second piece of toast mayo down Spread mayo on top of second piece of toast 6. Add top filling 7. Add 3 rd piece of toast mayo down 8. Secure with picks 9. Cut into quarters

Sandwich Mise en Place Ø Imperative to have everything prepped and at hand – Meats and cheeses sliced and portioned, vegetables cut, bound salads ready, utensils at hand Ø Prepare sandwiches as close to service as possible to prevent drying out or sogginess

Sandwich Mise en Place Ø Read recipe, make plan/list Ø Have everything at hand, within reach Ø Keep everything moving in one direction; bread on left, finished sandwich on right Ø Prepare multiples, if possible Ø If made in advance store covered in a refrigerator

Sandwich Mise en Place Ø Equipment – Work table: size – Storage facilities: refrigeration, steam table, dry storage – Storage materials: plastic wrap, deli paper, labels – Hand tools: spreader, spatula, serrated knife, chef’s knife, cutting board, power slicer

Sandwich Mise en Place Ø Equipment – Portion-control equipment: scoops, portion scale – Cooking equipment: griddle, grill, broiler, deep fryer, microwave

Serving Ø Sandwiches, except hot dogs and hamburgers, are usually cut in half, thirds or quarters displayed, cut edge out, wedged up. Ø Closed sandwiches can be served openfaced to expose filling Ø Garnish with chips, fries or bound salad