1. 26
Sandwiches

3. Cooking grilled cheese sandwiches.

4. PROCEDURE FOR PREPARING WRAP SANDWICHES 1
PROCEDURE FOR PREPARING WRAP SANDWICHES 1. Top the tortilla with a spread or dressing.

5. PROCEDURE FOR PREPARING WRAP SANDWICHES 2
PROCEDURE FOR PREPARING WRAP SANDWICHES 2. Mound vegetables and meat, fish or poultry items across the tortilla.

6. PROCEDURE FOR PREPARING WRAP SANDWICHES 3
PROCEDURE FOR PREPARING WRAP SANDWICHES 3. Roll the tortilla tightly around the filling.

7. PROCEDURE FOR PREPARING SANDWICHES ON A PANINI GRILL 1
PROCEDURE FOR PREPARING SANDWICHES ON A PANINI GRILL 1. Place filled sandwich on a preheated panini grill, then close the lid.

8. PROCEDURE FOR PREPARING SANDWICHES ON A PANINI GRILL 2
PROCEDURE FOR PREPARING SANDWICHES ON A PANINI GRILL 2. Remove sandwiches when heated through and visibly browned.

9. Figure 26.1 Arranging hot open-faced sandwiches.

10. PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 1
PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 1. The first slice of toasted bread is spread with butter or mayonnaise, then topped with meat and vegetables.

11. PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 2
PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 2. The second slice of bread is added, then spread with mayonnaise.

12. PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 3
PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 3. A second layer of vegetables and meat is added.

13. PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 4
PROCEDURE FOR PREPARING COLD MULTIDECKER SANDWICHES 4. The finished sandwich is cut into quarters for service.

14. Open-faced sandwiches featuring smoked salmon (top), roast beef and shrimp (bottom) are attractively garnished with items that complement the principal ingredient.

15. Figure 26.2 A typical sandwich bar.

16. GROUPER SANDWICH WITH LEMON RÉMOULADE

17. HAMBURGER

18. BLACKENED STEAK SANDWICH

19. ARUGULA, CAPICOLA HAM AND PROVOLONE PANINO

20. CUBANO (CUBAN GRILLED HAM AND PORK SANDWICH)

21. SOUTHWESTERN GRILLED CHICKEN WRAP

22. REUBEN SANDWICH

23. MONTE CRISTO SANDWICH

24. KENTUCKY HOT BROWN SANDWICH

25. MUFFULETTA SANDWICH

26. ROASTED RED BEET AND GOAT CHEESE PITA SANDWICH

27. EGG SALAD AND SMOKED SALMON SANDWICH

28. PAN BAGNAT (PROVENÇAL TUNA SANDWICH) Pan bagnat means “bathed bread” in French. The juices from the tuna and vegetables soak into the crusty bread, which is already “swimming” with garlicky oil. This popular sandwich from southern France keeps well and should be made at least 30 minutes in advance of service.

29. CLUB SANDWICH

30. CHICKEN PESTO AND FETA SANDWICH

31. WHOLE-WHEAT CALZONE WITH SPINACH AND FETA