PREPARE SANDWICHES

PREPARE VARIETY OF

SANDWICHES

At the end of the lesson, you are expected to:

a.

identify sandwich component;

b.

b. identify bread suited for sandwich making;

c.

c. prepare suitable filling and spread; d. select and prepare glazes/sweet
sauces; and

d.

e. prepare sandwiches while observing sanitary practices.

PPT PRESENTATION PREPARED BY: RAMOS, AIRALYN D.

BASIC COMPONENTS OF

A SANDWICH

•
Structure or base

•
Moistening Agent

•
Filling

STRUCTURE OR BASE

• It

is

the

part

upon

which the ingredients
are placed.

• It

consists

of

some

form of bread or dough
produce that is whole
or sliced.

MOISTENING AGENT

• It is meant to bind the

sandwich that provides
an

improvement

of

both flavor and texture.

• It

also

acts

as

the

protective

layer

between the filling and
the structure.

FILLING

• It consists of one or

more ingredients that
are stacked, layered or
folded within or on the
structure to form the
sandwich.

TYPES OF BREAD

YEAST BREAD

• Loaf bread that is the most commonly used
bread for sandwiches.

• White bread

• Whole wheat bread

• Rye bread

WHITE BREAD

These are long

rectangular loaves that
provide square slices. It

is one of the most
versatile sandwich
bread, it comes in

various flavors and goes
well with everything and

toast nicely.

WHOLE WHEAT BREAD

Is a classic bread for

sandwiches, it is

nutritionally superior to
white bread, taste better

and have more

interesting textures. It is
slightly more compact
and brownish in color.

RYE BREAD

Is a stronger tasting
bread than white and
whole wheat. A heavy

and a hearty flavor

bread that goes with so
many types of meat and

condiments.

BUNS AND ROLLS

• Sandwich rolls

• French and Italian bread

SANDWICH ROLLS

A soft type bread that

come in all sizes,

shapes and textures.
The softest include
hamburger buns and

hot dog rolls

FRENCH AND ITALIAN BREAD

Rolls including

sourdough and ciabatta,

split horizontally. It
works well for grilled

sandwiches.

FLAT BREADS

•These are made from flatten often
unleavened breads.

• Pita

• Focaccia

• Lavash

• Tortillas

PITA

It comes in both white
and whole wheat. As
the flat bread bakes, it

puffs up, forming a

pocket that is perfect for

stuffing.

FOCACCIA

Flat Italian bread, a

cousin of pizza an inch
or more thick and very
rich in olive oil. It is sold

by whole and cut into

squares, split and filled.

LAVASH

Small and rectangular,
when softened in water,
can be rolled around a

stuffing to make a
pinwheel shaped

sandwich.

TORTILLAS

Unleavened round corn
meal breads baked on a
hot stone, size ranges

to 6 inch-14 inch or

larger preferably used

for quesadillas and

burritos.

WRAPS

•These are very thin, flat breads that
are used for sandwich wraps, burritos
and tacos.

• Tortillas

• Sandwich Wraps

QUICK BREADS

•These breads are raised by chemical
action of baking powder or baking soda
like biscuits, banana bread, carrot bread
and generally more tender and crumbly
than yeast bread. It is used for sweeter
tasting sandwiches and are best for tea
sandwiches.

FILLINGS AND

BREADS

SANDWICH FILLINGS

•The filling is the heart of the sandwich.
It is place between or on top of bread.

•It provides flavor and body to the
sandwich.

TYPES OF FILLINGS

DRY FILLINGS

It refers to

ingredients such as

sliced or cooked
meat, poultry and

cheese.

MOIST FILLINGS

It refers to

ingredients mixed
with salad dressing

or mayonnaise.

MEAT AND POULTRY MEATS

• Used as fillings should be cooked, covered and

refrigerated. Slice just before the sandwich is to
be prepared to avoid drying out and lose flavor.
Thinly sliced meats are more tender and juicy
than thickly sliced.

• Beef products

• Pork products

• Poultry

• Sausage products

BEEF PRODUCTS

PORK PRODUCTS

POULTY

SAUSAGE PRODUCTS

SAUSAGE PRODUCTS

CHEESE

• Cheese dries out rapidly when unwrapped
and sliced, when slicing is done ahead, the
slices should remain covered until ready to
use:

• Sandwich

cheeses

-cheddar

types,

Swiss

types,

provolone, cream cheese, process cheese, cheese
spreads.

CHEESE

CHEDDAR

SWISS

CHEESE

CREAM CHEESE

PROCESSED CHEESE

FISH AND SHELLFISH

• Most seafood fillings are highly perishable
and should be left chilled at all times.

• Seafood

Fillings-

tuna,

sardines,

smoked

salmon, shrimp, anchovies, fried fish, grilled or
pan fried fish fillets.

FISH AND SHELLFISH

TUNA FILLING

SMOKED SALMON

FISH AND SHELLFISH

SHRIMP

ANCHOVIES

MAYONNAISE BASED SALAD

• The most popular salads for sandwich
fillings are tuna salad, egg salad, chicken
or turkey salad and ham salad.

VEGETABLE ITEMS

• Lettuce,

tomato

and

onion

are

indispensable in sandwich production, also,
any vegetable used in salads may also be
used in sandwiches.

MISCELLANEOUS

• Fruits, fresh or dried, jelly, peanut butter,
hard cooked egg, a.nd nuts

SPREADS

Purposes of Spreads

• To protect the bread from soaking up
moisture from the filling.

• They add flavor.

• They also add moisture.

BUTTER

Butter protects the bread
from moisture, used soft
butter to spread on bread.
You may soften butter by
whipping in a mixer or by
simply letting it stand at
room

temperature.

You

may use margarine as a
substitute or a flavored
butter.

MAYONNAISE

Mayonnaise

is

often

preferred to butter as a
spread

because

it

contributes

more

flavor

but

sandwiches

made

with mayonnaise should
be served immediately or
refrigerated at once and
kept

refrigerated

until

served.

PREPARING
SANDWICHES

PREPARING SANDWICHES

The preparation of sandwiches requires

great deal of hand works. Whether you are
making sandwiches in quantity or by order,

your goal is to make the production as

efficient and quick as possible.

TIPS:

1. Preparation of Ingredients – prepare
everything ahead of time, so nothing is left
to

do

but

assembles

the

ingredient.

It

includes,

mixing

fillings,

preparation

of

spreads, slicing bread, meats, vegetable
and cheese, separating lettuce, preparing
garnishes and other ingredients.

TIPS:

2.

Arrange

Ingredients

for

maximum

efficiency - to reduce your movement to a
maximum, everything you need should be
within easy reach.

Needed Tools/Equipment:

1. Storage equipment for ingredients includes
refrigeration equipment for cold ingredients and a
steam table for hot ingredients.
2.

Hand

tools

included

spreading,

spatulas,

cutting board and knives, including a serrated knife
and a sharp chef’s knife for cutting the finished
sandwich. Also a slicer is necessary.

Needed Tools/Equipment:

3. Portion control equipment includes scoops for
fillings and a portion scale for other ingredients.
4. Cooking equipment includes griddle, grills,
broilers and deep fryers, microwave ovens are
good for cooking.