Chapter 22 - Sandwiches. In this chapter, we start by looking at the fundamentals of sandwich-making, the basic ingredients and basic sandwich types. We then look at the setup of the sandwich station and methods for efficient production. | Chapter 22 Sandwiches Chapter Objectives 1. Select, store, and serve fresh, good-quality breads for sandwiches. 2. Use sandwich spreads correctly. 3. Identify the most popular types of sandwich fillings. 4. Set up an efficient sandwich station. 5. Prepare the major types of sandwiches to order. 6. Prepare sandwiches in quantity. Overview A staple and favorite of lunchtime food Served quickly and very adaptable Normally associated with the pantry department The hamburger is still #1 Breads Types Pullman or sandwich loaves of white bread Rolls, including hard and soft rolls, hamburger and hot dogs rolls Italian, French, or Cuban bread, including sourdough and ciabatta Whole wheat Cracked wheat Rye and pumpernickel Pita bread Raisin bread Cinnamon bread Fruit and nut breads Focaccia Bread Storage Fresh bread is essential for top-quality sandwiches. The following measures should be taken to ensure freshness: Daily delivery of bread Keep bread tightly wrapped in . | Chapter 22 Sandwiches Chapter Objectives 1. Select, store, and serve fresh, good-quality breads for sandwiches. 2. Use sandwich spreads correctly. 3. Identify the most popular types of sandwich fillings. 4. Set up an efficient sandwich station. 5. Prepare the major types of sandwiches to order. 6. Prepare sandwiches in quantity. Overview A staple and favorite of lunchtime food Served quickly and very adaptable Normally associated with the pantry department The hamburger is still #1 Breads Types Pullman or sandwich loaves of white bread Rolls, including hard and soft rolls, hamburger and hot dogs rolls Italian, French, or Cuban bread, including sourdough and ciabatta Whole wheat Cracked wheat Rye and pumpernickel Pita bread Raisin bread Cinnamon bread Fruit and nut breads Focaccia Bread Storage Fresh bread is essential for top-quality sandwiches. The following measures should be taken to ensure freshness: Daily delivery of bread Keep bread tightly wrapped in moistureproof wrapping French and hard-crusted breads should not be wrapped Store at room temperature Day-old bread may be toasted without loss of quality Spreads Purpose of Spreads To protect the bread from soaking up moisture from the filling To add flavor To add moisture or mouth feel Butter Butter should be soft enough to spread easily without tearing the bread Whipping gives butter greater volume Some operators use margarine in place of butter Mayonnaise Is often used in place of butter because it contributes more flavor Should always be refrigerated Other Spreads Pesto Liver pâté Hummus Babaganouj Guacamole Romesco Spreads (cont’d) Fillings Beef Sliced roast beef Hamburger patties Small steaks Corned beef Pastrami Tongue, smoked or fresh Pork Products Roast Pork Barbecued Pork Ham, all types Bacon Canadian Bacon The heart of the sandwich, almost anything is fair game for a sandwich Fillings (cont’d) Poultry Turkey Breast Chicken breast Sausage Products Salami Frankfurters
