Chapter 22 Sandwiches Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2 The Sandwich Legend The fourth Earl of Sandwich, John Montague, refused to leave the gaming tables because he did not want to break his winning streak. He asked for some bread filled with meat be brought to him and the sandwich rage began. 2

3 The Earl’s Story 3

Breads Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches. These are long, rectangular loaves that provide square slices of specified thickness, from ⅜ to ⅝ in. (10 to 16 mm) thick. Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well. White bread is suitable for the largest variety of fillings because of its neutral flavor. 2 Types

5 The Importance of Bread 1. A convenient way to hold the sandwich 2. Provides: ‣ flavour ‣ texture ‣ nutrition ‣ colour ‣ presentation 3. Variety: ‣ rolls, biscuits, bagels, fruit bread, nut bread ‣ whole grain, savoury bread, foccacia ‣ flatbreads, naan, lavosh, tortillas, pitas 5

6 The Importance of Bread Compliment the filling Freshness Firm enough to with stand moisture Not to difficult to eat 6

Breads 3 Breads made of various flours: Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf. Bottom row: raisin swirl, pumpernickel, and Jewish rye.

Breads 4 Breads in various shapes: Top row: Pullman loaf, baguette, home-style, bâtard, sub roll, and hearth. Middle row: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll. Bottom row: naan, flour tortillas, whole wheat wrap, and pita.

The following measures can be taken to ensure freshness: 1. Daily delivery, or delivery as frequent as possible 2. Keep bread tightly wrapped in moisture-proof wrapping until it is used. 3. French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften. 4. Store at room temperature, away from ovens or hot equipment. Do not refrigerate. 5. If bread must be kept more than one day, it may be frozen. 6. Day-old bread may be used for toasting without loss of quality. 5 Storage

Spreads 1. To protect the bread from soaking up moisture from the filling. 2. To add flavour. 3. To add moisture or mouth feel. 6 Purposes of Spreads

Spreads Butter should be soft enough to spread easily without tearing the bread. »Compound butters can add additional flavour Mayonnaise is often preferred to butter as a spread because it contributes more flavour. »However, it does not protect the bread from moisture as well as butter does. »Additional flavours can be added as well Almost any food of a spreadable consistency can be used to add flavour interest to sandwiches. »fruit purees, hummus, tapenades, aioli, pestos 7

Fillings Sliced meats dry out and lose flavor. Avoid slicing farther ahead than necessary. Keep sliced meats covered or wrapped. Thin meat slices are more tender, and sandwiches made with them are easier to eat. Thin slices make a thicker sandwich than one or two thick slices of the same total weight. 1 Meats and Poultry

Fillings 2 Meats and Poultry Beef Sliced roast beef, hot or cold Hamburger patties Small steaks Corned beef Pastrami Tongue, fresh or smoked Pork products Roast pork Barbecued pork Ham, all kinds Bacon Canadian bacon

Fillings 3 Meats and Poultry Poultry Turkey breast Chicken breast Sausage products Salami Frankfurters Bologna Liverwurst Luncheon meats Grilled sausages

The most popular sandwich cheeses are: Cheddar types Process cheese Cream cheese Mascarpone Swiss types Provolone Cheese Spreads Fillings 4 Cheese

Fillings 5 Fish and Shellfish Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times. Some popular seafood fillings are: Tuna Shrimp Fried fish portions Sardines Anchovies Grilled or pan-fried fish fillets Smoked salmon and lox

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Fillings 6 Bound Salads The most popular salads for sandwich fillings are : Tuna salad Egg salad Chicken or turkey salad Ham salad

Fillings 7 Vegetable Items Lettuce, tomato, and onion are indispensable in sandwich production. Nearly any vegetables used in salads may also be included in sandwiches. Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches.

Types of Sandwiches 8 Cold Sandwiches Simple cold sandwiches Multi-Decker sandwiches Open-faced sandwiches Tea sandwiches Wraps

Types of Sandwiches 9 Hot Sandwiches Simple hot sandwiches Open-faced sandwiches Grilled sandwiches Deep-fried sandwiches Hot burritos Quesadillas Enchiladas Pizza

Making Sandwiches 10 Ingredients This phase of the setup has two parts: 1.Prepare ingredients. 2.Arrange or store ingredients for maximum efficiency. Sanitation Portion control

Making Sandwiches 11 Equipment The equipment needed for a sandwich station depends, of course, on the menu and the size of the operation: 1.Storage Equipment 2.Hand Tools 3.Portion Control Equipment 4.Cooking Equipment

Making Sandwiches 12 Service With a few exceptions, such as hamburgers and hot dogs, sandwiches are cut before serving. Cutting serves two purposes: 1.It makes the sandwich easier to handle and eat. 2.It makes possible a more attractive presentation.

Recipe Pronunciations 13 Croque Monsieur (p. 771) Falafel and Roasted Vegetables in Pita (p. 773) Tahini Yogurt Dressing (p. 773) Pizza Margherita (p. 778)