Prepare a Variety of Sandwiches
At the end of the lesson, you are expected to:
A. Identify sandwich component;
B. Identify bread suiting for sandwich making:
C. Prepare suitable filling and spread;
D. Select and prepare glazes/sweet sauces; and
E. Prepare sandwiches using sanitary practices.
BASIC COMPONENTS OF A SANDWICH
BASIC COMPONENTS OF A SANDWICH
1. THE STRUCTURE OR BASE 2.MOISTENING AGENTS
- is meant to bind the sandwich
- it is the part upon which the
providing an improvement of
ingredients are placed, consists both fl avor and texture. It acts
of some form of bread or dough as the protective layer between
the fi lling and the structure,
produce that is whole or sliced.
preventing the fi lling from
softening or wetting the bread.
BASIC COMPONENTS OF A SANDWICH
3. THE FILLING
- consists of one or more ingredients that are stacked, layered
or folded within or on the structure to form the sandwich. The
varieties of fillings should be carefully selected. The filling can
be hot or cold and comes in any form of cooked, cured meat,
fruit, vegetables, salad or a combination of any of them.
TYPES OF BREAD
A. YEAST BREAD
Loaf bread is the most
commonly used bread for
sandwiches.
1. WHITE BREAD
• These are long
rectangular loaves that
provide square slices. It is
one of the most versatile
sandwich bread. It comes
in various fl avors and
goes well with ever ything
and toast wisely.
2. WHOLE WHEAT BREAD
• a classic bread for
sandwiches; it is
nutritionally superior to
white bread, taste
better and has more
interesting textures,
slightly more compact
and brownish and color .
3. RYE BREAD
• is stronger tasting bread
than white and whole
wheat. A heavy and a
hearty fl avor bread that
goes with so many types
of meat and condiments.
B. BUNS AND ROLLS
a soft roll or loaf made from a
very light yeast dough
1. SANDWICH ROLLS
• come in all sizes,
shapes and textures.
The softest include
hamburger buns and
hot dog rolls.
2. FRENCH AND ITALIAN BREAD
• Rolls including
sourdough and
ciabatta, split
horizontally. They work
well for grilled
sandwiches.
C. FLAT BREADS
are made from flatten often
unleavened bread
1. PITA
• comes in both white and
whole wheat. As the fl at
bread bakes, it puff s up,
forming a pocket perfect
for stuffi ng.
2. FOCACCIA
• fl at 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
fi lled.
3. LAVASH
• small rectangular,
when softened in
water, can be rolled
around a stuffi ng to
make a pinwheel
shaped sandwich.
4. TORTILLAS
• are corn or fl our which has
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 .
5. WRAPS
• are very thin, fl at
breads that are
used for sandwich
wraps, and tacos.
6. SANDWICH WRAPS
• are either
whole wheat or
spinach flavor.
D. 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. They are used for sweeter
sandwiches and are best for tea sandwiches .
EXAMPLES:
FILLINGS AND SPREADS FOR
SANDWICHES
SANDWICH FILLINGS
The filling is the heart of the sandwich. It
is placed between or on top of bread and it
provides flavor and body to the sandwich.
TYPES OF FILLINGS
1. DRY FILLINGS 2. MOIST FILLINGS
• refer to ingredients such • refer to ingredients
as sliced or cooked mixed with salad
meat, poultry and dressing or mayonnaise.
cheese.
HERE ARE THE FILLINGS
YOU MAY USE
SEPERATELY OR IN
COMBINATION:
MEAT AND POULTRY
Meats used as fi llings should be cooked, covered and
refrigerated. Slice just before the sandwich is to be
prepared to avoid drying out and lose fl avor. Thinly
sliced meats are more tender and juicy than thickly
sliced.
MEAT AND POULTRY
1. Beef products – sliced roast beef, hamburger patties, steaks,
corned beef.
2. Pork products – roast pork, barbeque pork, ham, bacon.
3. Poultry – turkey breast, chicken breast.
4. Sausage products – salami, frankfurters, bologna, liverwurst,
luncheon meats, grilled sausages.
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.
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 fi sh, grilled or pan fried fi sh
fi llets.
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, and nuts.
MOST POPULAR SANDWICH FILLINGS COMBINATIONS
• Chicken Salad • Cheese and Ham • Cream Cheese and Bacon
• Egg and Cheese • Chicken Caesar
• Salmon and Cucumber
• Chicken and • Chicken and Stuffing
Bacon • Tuna and Cucumber • Apple Slaw-mix
• BLT – Bacon • Pimiento Cheese mayonnaise, lemon juice,
Lettuce and
Tomato (also • Peanut Butter and Jelly cheese, apple, onions.
contain eggs) • Egg and Bacon • Cream Cheese with finely
• Cheese and • Ham and Egg chopped celery and grated
Onion carrots.
• Corn Beef and Cheese
• Prawn
mayonnaise
SPREADS
• PURPOSES OF SPREADS
1. To protect the bread from soaking up moisture from the fi lling.
2. They add fl avor.
3. 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 fl avored butter.
MAYONNAISE
• Mayonnaise is often preferred to butter as a spread
because it contributes more fl avor but sandwiches
made with mayonnaise should be served immediately or
refrigerated at once and kept refrigerated until served.
PREPARING SANDWICHES
TIPS:
• The preparation of
1. PREPARATION OF INGREDIENTS – prepare
sandwiches requires great
everything ahead of time, so nothing is left
deal of hand works and
to do but assembles the ingredient. It
with utmost sanitary
includes, mixing fi llings, preparation of
practices. Whether you are spreads, slicing bread, meats, vegetable
making sandwiches in and cheese, separating lettuce, preparing
quantity or by order, your garnishes and other ingredients.
goal is to make the
2. ARRANGE INGREDIENTS FOR MAXIMUM
production as effi cient,
EFFICIENCY – to reduce your movement to
quick, safe, and healthy as a maximum, ever ything yo u need should be
possible. 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
fi nished sandwich. Also a slicer is necessary.
3. Portion control equipment includes scoops for fi llings and a portion
scale for other ingredients.
4. Cooking equipment includes griddle, grills, broilers, and deep fryers,
microwave ovens are good for cooking.
DIFFERENT EXAMPLES OF SANDWICH PREPARATIONS
HOT/COLD
HAM SANDWICH HAMBURGER CLUBHOUSE SANDWICH
cold hot hot
DIFFERENT EXAMPLES OF SANDWICH PREPARATIONS
HOT/COLD
GRILLED CHEESE SANDWICH PINWHEEL SANDWICH
hot cold
DIFFERENT EXAMPLES OF SANDWICH PREPARATIONS
HOT/COLD
CHICKEN BLT WRAP SUBMARINE SANDWICH
hot/cold hot/cold
PLEASE BE READY FOR
THE ASSESSMENT
ABOUT THE
DISCUSSED TOPIC.
KINDLY PREPARE 1 WHOLE
SHEET OF PAPER
THANK YOU FOR LISTENING!!!
PRESENTED BY: MEMBERS:
• Rosales, Shane E.
GROUP 2 • Caguete, Ashly Nichole D.
• Mendoza, April Ruth
• Valdez, Janine
• Pagdonsolan, Shane C.
• Buensalida, Anthoneth
• Sison, Kyte
• Basca, Mae Juness
• Fernandez, Justin
