1. SANDWICHES AND THE SANDWICH STATION
Garde Manger
SANDWICHES AND THE SANDWICH STATION

2. OBJECTIVES: You will be able to:
Recall and give examples of different types of sandwiches
Explain the role of different sandwich ingredients
Compare sandwich assembly methods and sandwich stations
Demonstrate preparation of several types of sandwiches
Demonstrate sanitation procedures for preparing sandwiches

3. Why sandwiches? Are important part of America’s eating habits
Eat sandwiches at home, school and work
Convenient – don’t need flatware to eat
Portable – fit into busy lifestyles
Prepared from fast food to fine dining!

4. CULINARY HISTORY
Variations of sandwich have been around since Biblical times
Legend has that Englishman, John Montagu, the 4th Earl of Sandwich invented the sandwich in 1765.
Used bread slices to hold his meat so he could eat while playing cards

5. PB&J - Yum
Mid 1800’s a St. Louis Doctor came up with idea for peanut butter
Concerned about patients who could not chew meat.
Ground up peanuts as protein alternative
1928, sliced bread invented.
WW II soldiers given rations of PB and Jelly – put together to create an American Classic!

6. Basic elements of sandwiches
4 parts to any sandwich – the building blocks
Bread
Spread
Filling
Garnish

7. Bread Choose a fresh bread
Bread must hold filling without falling apart
Standard loaves, wheat, rye, white, etc. serve as base for most
Pullman loaf Standard loaf baked in rectangular pan , easy to slice, standard slice is square on all sides

8. Other types of popular breads
Kaiser Roll – round, crusty roll
Focaccia – Flat Italian bread flavored with herbs and oil
Pita – Flat, Middle Eastern pocket bread
Tortilla – flat, round unleavened bread of Mexico
Croissants – flakey, buttery pastry
Hot Dog/Hamburg Rolls – created for the product

9. SPREADS Spreads are thick, paste-like ingredients applied to the bread
Usually high in fat – use sparingly
Butter, margarine, cream cheese and mayonnaise are examples
Add moisture, flavor and keep wet fillings from soaking the bread

10. FILLINGS Makes up bulk of sandwich.
Sandwich often named after the filling – Corned Beef, Peanut Butter & Jelly
Most common fillings:
Meat, poultry, seafood
Cheese
Vegetables
Nut Butters
Bound Salads such as Tuna

11. GARNISHES Decorative, edible accompaniments
Make sandwich attractive and flavorful
Choose flavor that complements the sandwich
Vegetables good choice – cooked, raw or pickled

12. TYPES OF SANDWICHES/COLD AND HOT
COLD SANDWICHES
Closed – Filling between 2 slices bread
Open Faced – Filling on one slice bread
Rolled and Wrapped -
Heros (subs)
Canapes – Tiny open faced sandwich
Finger Sandwiches – tea sandwiches, trimmed crusts

13. TYPES OF SANDWICHES/HOT
HOT SANDWICHES – All or part of sandwich is hot
Sandwich with hot filling
Grilled or griddled – grilled cheese, burgers
Pressed - panini
Hot open faced
Deep or shallow fried – Monte Cristo

14. SANDWICH ASSEMBLY (mise en place)
Three basic assembly strategies
Made to order – ala carte
Self-service sandwich bars
Sandwich assembly lines
ALL MUST BE DESIGNED FOR SPEED AND EFFICIENCY

15. A La’ Carte – Prepared when ordered
All ingredients in easy reach
Linear work flow – left to right or right to left
All spreads have a spatula
Cutting board that is large enough to assemble several sandwiches
Serrated knife
Proportioned ingredients (saves time and money)

16. Assembly line set up Bread Spread Main ingredients
Supporting ingredients
Plates and toothpick, wrapping stations, etc.
(THINK SUBWAY)

17. Maintaining Safety and Sanitation
Disposable gloves required when handling ready to eat
Refrigerated wells keep ingredients cold
Food below 41 degrees
Take temps near tops of wells because that area will warm up first

18. Sandwich Bar Make your own sandwich
Ingredients kept on ice – below 41 degrees
Need sneeze guard to plexiglas shield to maintain sanitation
Keep well stocked and clean

19. Assembly Line – when preparing large quantities
Each person performs a repetitive job
Speeds up production
Cooks line up on one or two sides of table
Tasks is performed and passed on to another team member
Example: Person 1 – spreads mayo, person 2 places ham, 3 places cheese, 4 spreads mustard, 5 wraps and packages

20. Assembly Line Refrigerate until needed
Wrap sandwiches in plastic before to avoid drying out ingredients
Tea sandwiches particularly prone to drying out.

21. Serving Sandwiches
Sandwiches are served cut (exceptions are hot dogs and burgers
Cutting makes it easier to eat, more attractive presentation