2. Sandwiches
A sandwich is often the first meal a person learns
to prepare
Sandwiches may be served hot or cold
Assembly can happen in advance, or à la minute
Depends on the desired outcome
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3. Sandwich
Presentation
Presentation is very important for sandwich
service
Assembly of sandwiches should be conducted
in an efficient and thoughtful manner
Consider quality and presentation
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4. Sandwich Mise en
Place
Prepare all ingredients
Cook, mix, slice, or rinse ingredients as
necessary
Arrange and store ingredients
Proportion as appropriate
Keep within easy reach but properly refrigerated
Select and arrange equipment
Spatulas, scoops, knives, cutting boards, heat
griddles, fryers, and broilers
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5. Freshness of products
Thickness of sliced products (especially cured
meats)
Size of diced products
Quality and hardness of bread
Order of assembly
Keep moist components toward inside
Balance of flavors
Related to thickness
Ease of eating
Size, height, filling, etc.
Sandwich Preparation
6. Sandwiches can be cut in a variety of
ways to make the presentation attractive
Halves
Thirds
Quarters
Garnish is important to the look of the
sandwich
Consider “functional” garnishes
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7. Sandwich Sanitation
Sandwiches, whether hot or cold, present a
dangerous environment for the spread of
foodborne illness
High protein, precooked food, mayonnaise, and
butter, along with a variety of hand contact,
create food safety challenges
Produce sandwiches under the most stringent
conditions
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8. • Versatile
Open or closed
Hot or cold
Small (served as hors-d’oeuvre), large (served
as entrée)
• Sandwiches component
Bread, Spread, Filling, Garnish
Characteristic of Sandwiches
9. Types of
Sandwiches
Cold Sandwiches
Closed
Open
Standard deli-style (made from sliced meats or
mayonnaise-dressed salad) and club sandwitches (triple
–decker sandwiches)
Hot Sandwiches
Closed
Open
Hot filling – Hamburger
Grilled – Ruben - melt
Hot filling maybe mounded on bread and sandwich
topped with a hot sauce
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10. Sandwich Components
Bread
Firm, thick, not overwhelming or dry
Pullman loaves, peasant-style breads, and rolls
Flatbreads, wrappers, and tortillas
Spread
Moisture barrier
Flavored butter or mayonnaise base, spreadable
cheeses, tahini, jams, and condiments
Holds sandwich together
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11. Filling
Vegetable or protein
Garnish
Textural contrast, flavor enhancers
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12.
13. Foundation on which sandwich is built
•Options
Pullman loaves (white, wheat, rye)
Tight crumb - helps prevent crumbling
Peasant-style (pumpernickel, sourdough, boule)
Rolls (hard, soft, Kaiser rolls)
Flatbreads (focaccia, pita, ciabatta, tortilla)
Wrapper (rice paper, egg-roll wrappers)
•Selection criteria and MEP guidelines
Firm and thick enough to hold filling, not so thick
sandwich is dry
Keep sliced bread covered to prevent drying
Toast immediately before sandwich assembly
Sandwich Breads
16. • Provide barrier – prevent bread from getting soggy
• Add moisture and help hold sandwich together
• Some fillings include spread in filling mixture (i.e.
ham salad) - no need to then add a spread
• Lend flavor and richness
Sandwich Spreads
17. • Options
• Plain or flavored mayonnaise or creamy salad
dressings
• Plain or compound butters
• Mustard or ketchup
• Spreadable cheese (ricotta, cream cheese)
• Vegetable or herb spreads (hummus, tapenade,
pesto, guacamole)
• Tahini and nut butters
• Jelly, jam, compotes, chutneys, and other fruit
preserves
• Oils and vinaigrettes
19. • Focus of a sandwich
• May be cold or hot, substantial or minimal
• Meats should be properly cooked, vegetables
properly cleaned and dried
• The filling should determine how all the other
elements of the sandwich are selected and
prepared
Sandwich Fillings
20. • Filling options
• Sliced, roasted, or simmered meats (beef,
corned beef, pastrami, turkey, ham, pâtés,
sausages)
• Sliced cheeses
• Grilled, roasted, or fresh vegetables
• Grilled, pan-fried, or broiled burgers,
sausages, fish, or poultry
• Salads of meats, poultry, eggs, fish, or
vegetables
22. • Options
Lettuce leaves
Slices of tomato or onion
Sprouts
Marinated or brined peppers
Olives
• Choose with thought to way they complement or
contrast main
• filling
• Side garnish options
Green salad or side salad (potato salad, pasta
salad, and
coleslaw, for example)
Lettuce and sprouts
Sliced fresh vegetables
Pickle spears or olives
Dips, spreads, or relishes
Sliced fruits
Sandwich Garnishes
Pullman/the name of city in usa
Pullman loaves /type of bread
Memberikan penghalang - mencegah roti agar tidak soggy (basah)Menambah kelembaban agar sandwich tetap nempel
Beberapa filling termasuk spread dalam campuran filling(yaitu ham salad) - tidak memerlukan penambahan spreadMeminjamkan rasa dan kekayaan