Chapter 36

  Must has a perfect combination of bread, main ingredients, and condiments  Must have an appealing appearance  Divided into 2 categories  Sandwiches with hot fillings  Whole cooked sandwiches Hot Sandwiches

  Many contain only one or two hot fillings  The rest is cool or cold  Popular- hamburgers, Italian beef, and corned beef  Common ingredients include  Chicken breast  Lunch meats  Ham  Fish  Sliced beef  Sausages  Caramelized onions  Grilled peppers  Sautéed mushrooms Sandwiches with Hot Fillings

  To serve successfully, the hot components must be hot and other components cold  If prepared improperly, sandwich becomes unpleasant lukewarm  To prevent- assemble only when needed Sandwiches with Hot Fillings

  Hamburgers, chicken breasts, eggs, and pork chops are frequently served  Important to cook the item to a safe degree of doneness  Checking with thermometer is essential  Hamburger in particular has been the source of many deadly E.coli outbreaks  Must be cooked to 155 F to ensure E.coli is killed Sautéed or Grilled Ingredients

  Popular items  Become soggy if not served shortly after cooking  Have a higher fat content  Benefit from spicy, acidic, and fresh condiments  Common ingredients  Mild, flaky fish  Catfish  Oysters  Chicken breast  Falafel Deep-Fried Ingredients

  Healthy eating trends and bold flavors  Must be cooked to an internal temperature that is safe to eat  Good to use for cooking vegetables and warming sandwich buns and breads Grilled Ingredients

  Rarely used to cook or heat hot sandwich ingredients  Most common are sausages- specifically hot dogs  Allows the heat the meat without causing the meat to shrink, dry out, or split  Sometimes flavors are added to the liquid Poached Ingredients

  The entire sandwich is cooked and served hot  Have an appealing crunchy texture Whole Cooked Sandwiches

  1 st - assemble the sandwich between bread then exterior surfaces of the bread are lightly coated with butter or oil  2 nd cook the assembled sandwich on griddle or sauté pan  Halfway through flip  Should be crisp on the outside and hot on the inside  Large volume of these can be assembled in advanced and held in the cooler until needed Sautéed or Griddled Whole Cooked Sandwiches

  Variation of sautéed or griddled sandwich cook on  Consists of two hot, smooth surfaces that close on the top and bottom cooking both sides at once Clamshell Griddle

  Similar to clamshell griddle except the surface has ridges that leave signature marks on the sandwich Panini Grill

  Limited number used  Sandwiches are assembled then dipped in a batter or coated with egg and breadcrumbs  Served immediately so they don’t become soggy Deep-Fried Whole Cooked Sandwiches

  Wrapped in aluminum foil or placed on a sheet pan before being baked in the oven  Sandwiches that are wrapped produce a flavorful sandwich because all the flavors remain concentrated within the wrapping  Once cooked, wrapped sandwiches maintain their heat for long periods of time  Simply baked sandwiches are often open-faced  Heats the sandwich and browns the surface Baked Whole Cooked Sandwiches

  One of the most popular foods in America  A flatbread that is cooked in a hot oven with an assortment of toppings  Begin with a yeast dough  Thin crust  Deep dish Pizza

  Dough is rolled into a thin circle  Topped with tomato sauce, toppings, and mozzarella cheese  Pizza is slid onto a pizza peel  Long-handled, large spatula  Onto the floor of a hot pizza oven  Develops a crisp dough because of direct contact with the oven floor Thin Crust

  If on a sheet try- first sprinkle pan with cornmeal to prevent from sticking  When cooked on a sheet try the dough tends to stem and lose some crispness Sheet Tray Cooking

  Holes have been punched in it  Reduces the steam and produces a crispy crust Perforated Pan

  Roll dough into circle  Thicker and several inches larger than size of deep dish pan  Pans have sides that are 2 inches high  First place dough in the bottom of pan, then slightly press the dough up the sides of the pan  Add tomato sauce, toppings, and mozzarella Deep Dish

  Mozzarella- choice because it becomes stretchy  Cheddar, Fontina, provolone and Parmesan are sometimes used  Common toppings include: sausage, pepperoni, green pepper, ham, bacon, onions, mushrooms, spinach, olives, pineapple, etc. Cheese & Toppings

  Calzone  kal ZOHN  A sheet of pizza-style dough that is filled with various ingredients, folded in half, and baked  From Italy Pizza-type Products

  Stromboli  strohm BOH lee  A large rolled or stuffed bread that is baked and then sliced to order  Filled with ingredients such as mozzarella, lunch meats, and spinach  From Philadelphia Pizza-type Products

  Panzerotti  pahn zah RO tee smaller versions of calzone often deep fried, sometimes baked  Often served as an appetizer  Also from Italy Pizza-type Products

  Find a recipe with a picture for each of the products talked about in this chapter.  Sandwiches with hot sautéed or griddled ingredients  Sandwiches with hot deep-fried ingredients  Sandwiches with hot grilled ingredients  Sandwiches with poached ingredients  Sautéed or griddled whole cooked sandwiches  Deep fried whole cooked sandwiches  Baked whole cooked sandwiches  Calzone  Stromboli  Panzerotti Activity #1

  Use the Internet to research at least 3 different cultural uses of hot sandwiches. Describe them: How are they made? What ingredients are commonly used? What time of day are they commonly served? Include a picture of each Activity #2