Post on 18-Dec-2014
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”“ The gentle art of gastronomy is a friendly one.
It hurdles the language barrier, makes friends among
civilized people, and warms the heart.– Samuel Chamberlain, American author (1895-1975)
SANDWICHES
C H A P T E R TWENTY-SIX
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
You will be able to:
– Select high-quality sandwich ingredients
– Identify different types and styles of sandwiches
– Prepare sandwiches to order
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Ingredients for Sandwiches
Bread
– Holds or contains the spread and fillings
Spread
– Used to add flavor, moisture and richness
– Principal spreads
Butter
Mayonnaise
Vegetable purées
Fillings
– The body of the sandwich
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Sandwich Fillings
Beef
Poultry
Pork
Fish and shellfish
Vegetables
Eggs
Cheese
Bound salads
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Types of Sandwiches
Hot sandwiches
– Hot closed sandwiches
Grilled, panini
Deep-fried– Hot open-faced sandwiches
Pizza Cold sandwiches
– Cold closed sandwiches
Basic
Multidecker– Cold open-faced sandwiches
Canapés
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Hot Sandwiches
Arugula, Capicola Ham and Provolone Panino
Grouper Sandwich with Lemon Rémoulade
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Hot Open-Faced Sandwich
Kentucky Hot Brown Sandwich
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cold Sandwich
Egg Salad and Smoked Salmon Sandwich
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Tea Sandwiches
Small, fancy constructions
Made with light, soft, trimmed bread
Delicate fillings or spreads
Usually cut or rolled into shapes
Served as finger food at parties
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Sandwich Mise en Place
Sandwiches are usually prepared to order
When setting up a sandwich station, the goal is to
have all ingredients and equipment within reach
The station is set up to suit the requirements of the
restaurant
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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.