1. Hot Sandwiches

2. Part of or the whole sandwich is hot. 2 Categories- Whole Cooked Sandwich, Hot Fillings.

3. Hot Fillings Many contain only one or two hot fillings, the rest of the ingredients are cold. Sandwiches assembled as needed. Some ingredients heated up last minute, some stay hot.

4. Sauteed or Griddled Ingredients Burgers, eggs, chicken, pork Hamburgers more susceptible to ecoli. Must cook to temp of 155.

5. Deep Fried Ingredients Adds crunch, but it could be soggy if not handled correctly. Prepare last minute, higher fat content, spicy acidic condiments.

6. Grilled Ingredients Healthy- Dry heat, no fat added. Burgers, chicken, fish, vegetables, pork……

7. Poached Ingredients Rarely used in sandwiches- most common is sausage, hot dogs. Boiling causes them to not dry out or shrink.

8. Whole Cooked Sandwiches Whole sandwich is cooked and served hot. Cooked after being assembled.

9. Sauteed or Griddled Whole Cooked Sandwiches Assemble, Butter the outside, Cook on griddle or saute pan. For large quantity, assemble beforehand.

10. Panini Grill

11. Deep Fried Whole Cooked Sandwiches Assembled, dipped in batter or egg and flour and then fried. Monte Cristo

12. Baked Whole Cooked Sandwiches Assembled, Wrapped in foil, Baked in oven Flavors remain concentrated within the wrapping. Use Firm Bread. Some baked sandwiches are baked on a sheet tray open faced. Example: Tuna Melt.

13. BBQ Pre-civil war- Pigs were abundant and low maintenance. Typical southerner ate 5 pounds of pork to one pound of beef. Use all parts of the pig. Slaves were given the least desirable pieces of meat.  - They used this meat to make BBQ from.