Cold SandwichesChapter 22

Pages 359-370

TerminologySandwichWrapCanapéFinger sandwichTea sandwichDanish sandwichPullman loafBaguetteA la carte

pungent

ObjectivesList different types of sandwiches.Recognize the attributes of successful

sandwiches.Explain the role of different sandwich

ingredients.Compare sandwich assembly methods.

SandwichesImportant part of America’s eating habitsMany restaurants are centered around the

idea of serving sandwichesEaten at school, home, and workConvenient because you don’t need flatware

and they’re portableMany are often eaten in cars on the way to

somewhere

Types of SandwichesConsists of a number of ingredients placed

on, in, or between breadBeyond the definition- combinations are

endless

Closed SandwichesIngredients placed between two pieces of

breadMay have more than 2 pieces of bread as well

as numerous layers of fillingsReferred to as multideckerMost famous is the club sandwich

Open-Faced SandwichesMade using only one piece of breadFillings are place attractively on top of the

bread

Rolled SandwichesMade using flatbread

Tortillas or flattened white breadMost common is the wrap

Consists of various ingredients rolled in a tortilla

Classical rolled sandwiches are less commonMade using soft white bread that has been

flattened with a rolling pinIngredients are then rolled tightly in the

flattened bread

CanapésA small bite-sized hors d’oeuvre that

resembles an open-faced sandwichWell garnished and attractivePeople can eat them with their fingers

without making a messNormally served before a meal or as part of a

reception

Finger SandwichesCategory of sandwiches that are attractive

and slightly larger than canapésInclude tea sandwiches and Danish

sandwiches

Tea SandwichesSmall, neatly made sandwiches that is served

during afternoon teaSmall meal designed to provide a midday snack

Small, closed faced sandwiches made with crustless bread and trimmed to neat shapes

Typically made using delicately flavored ingredients

Classics include watercress, egg, and cucumber

Danish SandwichesA neat, open-faced sandwich that includes

strongly flavored foodsCommon ingredients include:

Pickled herringSmoked salmonBlue cheeseSalami

Sandwich AttributesEasy to eat

Neatly made so ingredients don’t fall outAppearance

Bright colorsTexture

Wide variety of texturesCrunchy, chewy, soft, and smooth

MoistureMoist and high-fat ingredients counter act dry bread

Flavor Strongly flavored condiments, ripe vegetables,

smoked meats, and cheese increase flavor

Sandwich IngredientsBreadSpreadFillingGarnishEach is important to overall success of the

sandwich

BreadChoice of bread contributes to character of

sandwichCertain types of sandwiches even require

specific breadsSturdy loaves support wet ingredients and

add a chewy textureTender breads are ideal for delicate

sandwichesSome sandwiches require bread to be

manipulated in some wayCrusts removed, bread warmed, grilled, or

toasted

BreadsPullman Loaf

Finely textured bread that cuts into perfectly square slices

Square shape makes easy to stack- take up less space

Italian/French BreadLong, thin bread with crunchy crust and airy,

white interiorsBaguette- name for long, thin French bread

Whole-Grain BreadChewy or crunchy texture

BreadsFocaccia

Flat Italian bread cut into square piecesOften flavored with olive oil, garlic, tomato,

and assorted herbsPita Bread

Round flatbreadServed cut in half- half opens easily to form a

pocketTortillas

Flatbreads often used to make wraps or rolled sandwiches

BreadsCroissants

Light flaky crescent-shaped rollsOriginally breakfast rolls

RollsLarge category of small yeast doughsWide variety of shapes, sizes, and textures

NaanLeavened flatbread from IndiaMade from wheat flour and yogurtBaked in clay oven which gives it a unique flavor

BreadsChapati

Unleavened flatbread made from finely milled whole-wheat flour that is cooked on a curved griddle

Used for scooping up foods or dunking in soupsLavash

Thin, crisp leavened bread made from wheat flour

Rolled so thin you can almost see through it

SpreadsThick, paste-like ingredients that are applied

to the breadsOften rich in fat- which prevents from

soaking into the breadAlso gives moisture and flavorHolds sandwich together

Include butter, cream cheese, mayonnaise, and vegetables

Bound salad such as egg or chicken salad don’t need spread since they already contain them

Sandwich FillingsMake up the bulk of any sandwichNormally named after then fillingsMany are high-protein ingredientsProper sanitation practices must be followed

closely

Sandwich FillingsMeat, Poultry, and Seafood

Most common ingredientsWide variety of options

CheesesContributes flavor and textureHigh moisture content add moisture to whole

sandwich Cream cheese or fresh mozzarella

More sharp cheeses provide a flavor boost Sharp cheddar or Monterey jack

Sandwich FillingsVegetables

Some become the focal point of the sandwichVegetables-based sandwiches are endless combinationsCan be used raw, grilled, sautéed, roasted, or

marinatedNut Butter

Popular in USMost common is peanut butterCashew or almond butter also make interesting

sandwichesOften paired with sweet ingredients such as jelly or

fruit

Sandwich FillingsBound Salads

Include protein-based salads Ham, tuna, or chicken

Consists of a finely chopped main ingredients mixed with a thick dressing and various flavorings Mayo Celery Carrot Onion

GarnishesMake the finished sandwich more attractive

and flavorfulIngredients that are often added in small

amounts and are not the biggest attention-getter

Many ingredients that can be usedImportant to choose one that complements

the flavors of the whole sandwich

GarnishesFresh vegetables

Add color, flavor, crunch, pungency, and/or moistureExamples include tomato, lettuce, onion, and sprouts

Pickled vegetablesAdd acidity, crunch, and sometimes sweetnessExamples include pickles, pickled onions, or

sauerkrautCooked vegetables

Increase flavor and may add sweetnessExamples include roasted Portobello mushrooms,

grilled eggplant, sautéed zucchini, and caramelized onions

Canapé GarnishesSome open-faced sandwiches require detailed

garnishes to make them visually appealingGarnishes will not hide a poorly made

sandwichesSome include

Fresh herbs- parsley, basil, or chiveSliced olivesDiced/julienned red/yellow pepperDiced/julienned tomatoCream cheese/butter piped through a pastry

bag

Sandwich Assembly3 basic assembly strategies restaurants use

when making sandwichesSandwiches made to order or à la carteSelf-serve sandwich barsSandwich assembly lines

In each the physical sandwich assembling area and workflow must be well designedEnsures an efficient and speedy operation

À la CarteRefers to a system where food is prepared

only when an order is received from the service staff

Speed is important to ensure that the time it takes for the food to be served to the customer is minimizedIf customer waits too long, they may leave

Stations are designed with speed in mind

À la Carte StationsAll sandwich ingredients should be within easy reachShould have a consistent linear workflow

All components should be arranged in a line from left to right

Make sure all spreads have accompany spatulasA cutting board should be within easy reach of

ingredientsCutting board should be large enough so several

sandwiches could be assembled at the same timeSerrated knife should be used to cut sandwichesDisposable gloves are importantPre-portioned ingredients save valuable time during

assembling

Sandwich BarPopular lunch optionsType of buffet because customer is serving

themselvesNeed attractive presentationPerishable ingredients must be kept cold by

placing them on ice or a well-style refrigeration unit

Arrangement must be in a logical mannerBeginning with plates and ending with various

supporting ingredientsSneeze guards are by law positioned to shield

food

Assembly LineFastest way to make large numbers of

sandwichesEach person performs only a limited number

of repetitive jobs instead of each sandwich by one chef

As the sandwich is passed, each cook adds one or more ingredients- by the end it is compete

Assembly Line- Ham & Cheese Example1st- mayo is spread on one piece of bread2nd- pre-portioned ham is placed on mayo3rd- pre-portioned cheese is placed on ham4th- mustard is spread on the top piece of

bread and place on the ham5th- sandwich is wrapped or packaged