1. 1 Chapter 22 Sandwiches

2. 2 Chapter Objectives 1. Select, store, and serve fresh, good- quality breads for sandwiches. 2. Use sandwich spreads correctly. 3. Identify the most popular types of sandwich fillings. 4. Set up an efficient sandwich station. 5. Prepare the major types of sandwiches to order. 6. Prepare sandwiches in quantity.

3. 3 Overview  A staple and favorite of lunchtime food  Served quickly and very adaptable  Normally associated with the pantry department  The hamburger is still #1

4. 4 Breads  Types Pullman or sandwich loaves of white bread Rolls, including hard and soft rolls, hamburger and hot dogs rolls Italian, French, or Cuban bread, including sourdough and ciabatta Whole wheat Cracked wheat Rye and pumpernickel Pita bread Raisin bread Cinnamon bread Fruit and nut breads Focaccia

5. 5 Bread Storage  Fresh bread is essential for top- quality sandwiches. The following measures should be taken to ensure freshness: Daily delivery of bread Keep bread tightly wrapped in moistureproof wrapping French and hard-crusted breads should not be wrapped Store at room temperature Day-old bread may be toasted without loss of quality

6. 6 Spreads  Purpose of Spreads To protect the bread from soaking up moisture from the filling To add flavor To add moisture or mouth feel  Butter Butter should be soft enough to spread easily without tearing the bread Whipping gives butter greater volume Some operators use margarine in place of butter

7. 7  Mayonnaise Is often used in place of butter because it contributes more flavor Should always be refrigerated  Other Spreads Pesto Liver pâté Hummus Babaganouj Guacamole Romesco Spreads (cont’d)

8. 8 Fillings  Beef Sliced roast beef Hamburger patties Small steaks Corned beef Pastrami Tongue, smoked or fresh  Pork Products Roast Pork Barbecued Pork Ham, all types Bacon Canadian Bacon The heart of the sandwich, almost anything is fair game for a sandwich

9. 9 Fillings (cont’d)  Poultry Turkey Breast Chicken breast  Sausage Products Salami Frankfurters Liverwurst Bologna Luncheon meats Grilled sausages

10. 10 Fillings (cont’d)  Cheese Cheddar types Cream Cheese Swiss types Processed cheese Provolone Cheese spreads  Fish and Shellfish Tuna Sardines Anchovies Smoked Salmon and lox Fried fish portions Grilled or pan-fried fish fillets

11. 11 Fillings (cont’d)  Bound Salads Ham salad Tuna salad Chicken Salad Egg salad  Vegetable items Lettuce, tomato, and onion are indispensable, and nearly any vegetable item may be used  Miscellaneous Peanut butter Jelly Eggs Nuts Fruits, fresh or dried

12. 12 Types of Sandwiches  Cold sandwiches Simple cold sandwiches Multidecker sandwiches Open-faced sandwiches Tea sandwiches Wraps

13. 13 Hot Sandwiches  Simple hot sandwiches  Open-faced sandwiches  Grilled sandwiches  Deep-fried sandwiches  Hot burritos, Quesadillas, Filled enchiladas, pizza

14. 14 Setting up the Station for Prepared-to- Order Sandwiches  Ingredients Prepare ingredients Arrange and store ingredients for maximum efficiency Sanitation Portion control  Equipment Storage equipment Hand tools Portion control equipment Cooking equipment

15. 15 Setting up and Preparing Sandwiches in Quantity Assembly line production is the most efficient way. It simplifies movements and keeps ingredients cold by being able to do the production in less time.

16. 16 Service  With few exceptions, such as hamburgers and hot dogs, sandwiches are cut before service.  This makes the sandwich easier to eat and a more attractive presentation

17. 17 Pizza Napoletana  Naples, Italy prides itself with being the birthplace of pizza.  Today, creativity calls the shots with pizza. Be creative.

18. 18 Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.