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