cuul 1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 27
Sandwiches
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to:
27.1 Identify and describe key sandwich components
27.2 Choose and maintain high-quality sandwich
ingredients
27.3 Identify different types and styles of sandwiches
27.4 Prepare a variety of hot and cold sandwiches to order

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Ingredients for Sandwiches
• Bread
– Holds or contains the spread and fillings
• Spread
– Used to add flavor, moisture and richness
• Fillings
– The body of the sandwich

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Sandwich Spreads
• Butter and soft cheese
– Good moisture barriers
• Mayonnaise
• Vegetable and bean purées
– Healthful
– Do not provide a moisture barrier

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Sandwich Fillings
• Meats and poultry
• Fish and shellfish
• Vegetables
• Eggs
• Cheeses
• Bound salads

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Types of Sandwiches (1 of 2)
• Hot sandwiches are served in the following ways:
– Hot closed sandwiches
▪ They may be grilled or cooked on a panini grill
▪ They may be deep-fried
– Hot open-faced sandwiches
▪ They may be served on slices of bread place on a
plate
▪ Hot open-faced sandwiches may be covered with
hot meat or other filling and sauce

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Types of Sandwiches (2 of 2)
• Cold sandwiches are served in the following ways:
– Cold closed sandwiches
▪ They may be basic, two pieces of bread with filling
and spreads
▪ They may be multidecker, three or more slices of
bread, one or more spreads and fillings
– Club sandwich
– Cold open-faced sandwiches
▪ Canapés
▪ Tartines

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Hot Sandwiches
• Hot sandwiches can be open-faced or closed: Kentucky
Hot Brown Sandwich(left) and Arugula, Capicola Ham
and Provolone Panino (right)

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Cold Sandwiches
• Muffuletta Sandwich (right) and Three tartines (right)
Saucisson Tartine (bottom), Radish and Butter Tartine
(upper left) and Grilled Asparagus Tartine (upper right)

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Tea Sandwiches
• Tea sandwiches are small, fancy constructions
• They are made with light, soft, trimmed bread
• Delicate fillings or spreads are used to fill them
• They are usually cut or rolled into shapes
• Served as finger food at parties

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Sandwich Mise en Place
• Sandwiches are usually prepared to order
• When setting up a sandwich station, have all ingredients
and equipment within reach
• The station is set up to suit the requirements of the
restaurant

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Basic Guidelines for Setting Up a
Sandwich Station
• Prepare ingredients
– All ingredients should be cooked, mixed and sliced
• Arrange and store ingredients
– Arrange all ingredients within easy reach
– Cold items should be properly refrigerated
• Select and arrange equipment
– May be as small as a hand tool or as large as a slicer,
grill, griddle, fryer or broiler

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Sandwich Prep Station
• A well-stocked refrigerated sandwich bar has ingredients
prepared and arranged within easy reach.

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Safety Alert
• Hot and cold sandwiches are easily susceptible to
contamination and the spread of food-borne illness
– Wash hands frequently
– Wear and use disposable gloves properly
– Clean work surfaces and tools with sanitizer often
– Keep hot foods hot and cold foods cold

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Presenting and Garnishing
Sandwiches
• Usually cut in half, thirds or quarters
– Cutting makes the sandwich easier for the customer to
handle
– Cutting also allows for attractive presentation
• Sandwiches can be arranged to add height to the plate
• Condiments may be presented on the side
• Appropriate garnishes should be included
– Lettuce, tomato, pickle, etc.
• Accompaniments
– French fries, potato salad, etc.

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