1. Preparing Sandwiches

2. Lesson Objectives Improve the quality of sandwiches.
Improved the variety of sandwiches.
Improve the appeal of sandwiches.

3. Preparing Sandwiches: Important Terms
Culinary*
Culinary Technique*
Just-In-Time Preparation*
Mise en Place (meez-un-plahss)*
Nutrients*
*Discussed in a prior lesson

4. Types of Bread Loaf bread or Pullman Quick breads Wraps Flat Breads
Buns and rolls
Pita bread
-Refer to Types of Breads in the Participant’s Workbook.

5. Menu Planning Tips
Select whole-grain breads for increased fiber and other nutrients.
Use low-fat cheeses. Good choices include part skim mozzarella and low-fat cheddar.
Use a seasoned bean puree such as white bean and rosemary for the spread.

6. Menu Planning Tips (cont.)
Plan a variety of breads such as whole wheat breads, multigrain breads, and brown bread.
Offer a school-baked bread
Replace most of the white flour with whole wheat flour.
More leavening ingredients and liquids may be required.

7. Menu Planning Tips (cont.)
Purchase ground poultry to mix 50/50 with lean ground beef.
Purchase cold cuts, deli meats, and hot dogs with no more than 3 grams of fat per ounce.
Purchase water-packed tuna fish.
Look to local farmers for fresh produce.
for more information

8. Types of Sandwiches Cold sandwiches Wraps Pocket sandwiches
Grilled or toasted sandwiches

9. Sandwich Ingredients Breads: Provide means for holding a sandwich.
Provide sandwich shape.
Adds flavor, texture, and nutrients.
Different breads add variety in flavor, texture, size and shape.
Do not refrigerate bread; it becomes stale faster.

10. Sandwich Ingredients (cont.)
Spreads:
Adds moisture, flavor, and richness.
Include: Butter, mayonnaise, salad dressing, ketchup, mustard, low-fat cream cheese, pesto, almond butter, cashew butter, vegetable purees, bean purees.

11. Sandwich Ingredients (cont.)
Fillings:
Provide the body of the sandwich and most of the flavor.
Include: Low-fat cheese, turkey, eggs, beans, and peanut butter.
Vegetable fillings include: Bell peppers, cabbage, grated carrot, cucumber, lettuce, onion, pickles, mushrooms, radish, salad mix, and tomatoes

12. Cold Sandwich Preparation
Breads, spreads, and filling ingredients should be prepared.
Meats should be cooked, chilled, sliced or chopped.
Vegetables should be washed, dried, and sliced.
Breads should be sliced.

13. Cold Sandwich Preparation (cont.)
Arrange preparation area so that all ingredients are within reach.
Arrange bread on work area - Four rows of 12 slices is typically manageable.
Spread all bread slices to the edge with desired spread.

14. Cold Sandwich Preparation (cont.)
Portion filling with a dipper or spoon onto alternate rows of bread. Spread to edges.
Arrange lettuce or other accompaniments on top of filling.
Place bread on top of sandwich.
Cut sandwiches as desired.

15. Activity
Demonstration: cutting bread with the correct knife.

16. Video: Preparing Cold Sandwiches

17. Preparing Wraps
Wraps, spreads, and filling ingredients should be prepared in advance.
Meats should be cooked, chilled, and sliced or chopped.
Vegetables should be washed, dried, and sliced.
Spreads should be prepared and chilled.

18. Preparing Wraps (cont.)
Arrange preparation area so that all sandwich ingredients are within easy reach of work area.
Place tortilla on cleaned and sanitized work surface.
Apply spread and filling.
Filling/toppings are placed in lower half of tortilla. Cut hard-to-bite ingredients small.

19. Preparing Wraps (cont.)
Roll the wrap tightly and securely.
Fold in the sides and bottom, roll up tightly, and seal the edges with a dab of cream cheese or spread.
Place wraps in sandwich bags or wrap in plastic wrap to maintain freshness.
Refrigerate until service.

20. Preparing Wraps (cont.)
Wrap ideas:
Whole wheat tortilla or pita
Large, sturdy lettuce leaves
Rice paper wrappers, crepes or lavash bread

21. Activity Demonstration: Setting up a work station for making wraps.
Demonstration: How to make a chicken salad sandwich wrap using burrito style method.
Refer to USDA Vegetable Wraps recipe in the Participant’s Workbook.

22. Video: Preparing Wraps

23. Pocket Sandwiches Preparing Pocket Sandwiches (pita or taco):
All ingredients should be prepared.
Arrange preparation area with all ingredients within easy reach.
If the sandwich contains hot meat, poultry, or fish, briefly warm the tortilla or pita to make it more pliable.

24. Pocket Sandwiches (Cont.)
Place protein item in bottom of pocket.
Add other fillings such as vegetables or fruits.
Spoon on sauce (salsa).
Serve immediately or refrigerate.

25. Video: Preparing Pocket Sandwiches

26. Grilled or Toasted Sandwiches
Gather all ingredients.
Place sandwich bread on sheet pan.
Brush outside with melted margarine. Turn bread over.
Add filling to all slices in pan. Spread evenly.
Top with slices of bread. Brush top with melted margarine.
Brown sandwich on griddle, in hot oven, or under broiler.
Serve immediately.

27. Video: Preparing Toasted Sandwiches

28. Activity
Discuss Quality Score Card for Sandwiches in Participant’s Workbook.

29. National Food Service Management Institute www.nfsmi.org 800-321-3054
Thank You!
National Food Service Management Institute