SANDWICHES Identify & describe the various kinds of sandwiches.
HISTORY Originated in 1702 in England by John Montagu, the Earl of Sandwich He put a slice of meat between two slices of bread and served it to his guests. One of the most popular foods sold in the food service industry Quick Filling Easy to eat
NUTRITION Nutrition can vary based on the ingredients used Carbohydrates are present in the base Filling is made up of mostly protein Whole grain bases will provide more fiber Vitamins and minerals can be added through vegetables and fruit Dairy can be found in sauces and cheeses
SERVING SIZE 1 slice = 1 serving however most restaurants will use 2 servings of a base (bread).
PARTS OF A SANDWICH Base Some type of “bread” Spread An ingredient that can be applied in a thin layer in order to: Prevent filling from soaking in (butter, margarine) Add flavor (mustard, dressings, mayonnaise, etc.) Filling Moist A dressing added and mixed into the body of the sandwich Can also be a spread that is applied to a piece of bread Dry individual items stacked together May have a flavor enhancer added Base/protein prepared by head cook
PARTS OF A MEAL Appetizer 1 serving of bread maximum Complements the main dish Main dish 2 servings of bread Full serving of protein and often a full meal with vegetables, milk, etc. Accompaniment/Side 1-2 servings of bread that may or may not have protein Dessert Sweet breads that are served open face or together
PREP RULES Use gloves to handle food Simplify steps Filling to edge of base Easy to eat Fresh foods Flavorful
BREADS FOR SANDWICHES Pita Bread Kaiser Rolls Crescent Rolls Parker House Roll Cloverleaf Roll Boston Brown Bread Whole Wheat Bread Cracked Wheat Bread French Bread Rye Bagel English Muffin Buns
COLD SANDWICHES 1.Club 2.Pinwheel 3.Subs 4.BLT 5.Elvis
HOT SANDWICHES 1.French dip 2.Monte Cristo 3.Denver 4.Rueben 5.Rachel 6.California burger 7.Gyro 8.Calzone 9.Philly beef 10.Stromboli