SANDWICHES

 

 

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich is the stalwart staple of the American lunch

 

The term SANDWICH came into being about 200 years ago. There lived a notorious gambler in the court of George III, his name was John Montague, the Fourth Earl of Sandwich (1718-1792). The Earls gambling affliction was such, that he would enter into 24 hours marathons at the gaming tables. Any eating that had to be done had to be quick and not to detract from the task at hand. The Earl’s butler, who knew his master’s intensity, would place pieces of bread with cheese or meat for his sustenance. The rest is …..Well, not just history…..but the history of the Sandwich. Today, it is difficult to imagine a full-scale food service operation without the sandwich being a part of it.

 

The First ‘Sandwich’

 

The 1st Century B.C. Jewish Rabbi Hillel the Elder is reported to have started the Passover tradition of putting lamb, mixed nuts and herbs between two pieces of unleavened bread. In the Middle Ages, people used thick slices of stale bread called ‘trenchers’ to double as plates on which they placed cooked meats and vegetables, a kind of ‘open sandwich’, although they probably did not eat the stale bread. The Dutch also have a long tradition of serving bread & butter with meat or fish or other delicious fillings & toppings.

 

Parts of Sandwich

 

The four parts of a sandwich can be listed as:

·         Bread

·         Spread

·         Filling

·         Garnish

 

 

 

·         Bread

 

Various types of bread can be used to make sandwiches. The type of bread has a dramatic effect on the finished fare. The quality of the bread also has a great impact on the quality and taste of the final product.

Sandwich bread (also referred to as sandwich loaf) is the bread that is prepared specifically to be used for the preparation of sandwiches.

 

Types of Sandwich Bread

Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others. Sandwich bread may be formulated to slice easily, cleanly or uniformly, and may have a fine crumb (the soft, inner part of bread) and a light texture.

Let’s look at some types of bread used in sandwiches:

 

Rye Bread

When the Dutch and English settled in what would become the United States, they introduced rye to the region. Bakers combine rye with wheat flour to make rye bread. There are a number of rye bread types available in the grocery store, such as Jewish rye, Russian rye and marbled rye.

 

Sourdough

A sandwich with a burger patty filling, named The Frisco Burger, got its name from its sourdough, which is associated with San Francisco. Reports say Egyptians discovered the process of making sourdough bread. Sourdough comes from the starter, which comes from a previous batch of bread. Starter dough originated over a century earlier. Sourdough is not like white bread, which is fluffy and soft, rather sourdough is a firm, chewy and crusty bread.

 

Focaccia Bread

Focaccia is an ancient flatbread. Previously the bread was unleavened, but today bakers add a leavening ingredient to the dough, such as yeast. Bakers enrich the bread dough with cheeses and herbs, to give focaccia bread a distinct flavor and texture. The focaccia becomes a dominate taste factor in a sandwich in comparison to other bread, such as plain white or wheat bread.

 

Pita

The round and flat pita is a type of unleavened bread popular in the Mediterranean and Middle Eastern cuisines. Once split in half, the soft and mildly flavored bread reveals a pocket that can hold a variety of meat fillings, vegetables, and sauces.

 

White Bread or Whole Wheat Bread

White bread or whole wheat bread typically refers to breads entirely made from wheat flour. This is widely available and commonly used bread for sandwiches.

 

Brown Bread

Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. It is also a commonly

Selection of Bread

 The breads used for making sandwiches must be chosen carefully.

·         Always select fresh bread that has a close smooth crumb and good flavor and moistness.

·         The bread should be capable of being picked up without bending or losing the filling.

·         Bread should be around 12 hours old when making sandwiches otherwise it will be too soft.

·         3/8 “to 5/8” is the thickness range most commonly used for sandwiches.

 

Storage & Handling of Bread

 ·         Purchase only the amount of bread that can be used in one day.

·         If excess bread is purchased, old and new supplies should be separated each day. Old bread should be set aside for toasting and grilling.

·         Store soft crusted bread in its original wrapper to protect against odor absorption, moisture loss or excessive dampness.

·         Hard-crusted breads may be stored without wraps in the area which has free air circulation. These breads have a shorter storage life.

·         Refrigerating bread makes it stale. If it is to be kept for more than one day it should be frozen.

·         Bread is best stored at room temperature at 68-80 °F, away from heat.

 

 

·         Spread

 

A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients.

 

Function

 

The main function of the spread is to hold the filling and the bread together. It also forms a protective layer on the bread and prevents it from getting soggy from the moisture in the filling. Moreover, it adds to the taste of the sandwich and in the case of children, contributes to the nutritive value.

Some of the spreads are:

·         Plain and compound butter like anchovy, herb, parsley butter

·         Mayonnaise and its derivatives

·         Low fat spreads like margarine

·         Cheese spreads and cheese paste

·         A combination of the above.

 

Storage & Handling

 

Many sandwich spreads can be at risk of spoiling quickly, which should be completely avoided.

Spreads such as peanut butter and jam can last for up to a year after they’ve been opened, but oxygen can go a long way in spoiling them earlier than expected so keeping bottle tightly closed will protect it from early spoiling.

Spreads should be stored under refrigeration to inhibit microbial growth. Mayonnaise if commercially procured should be refrigerated on opening the bottle. Cross-contamination should be avoided while using the spread as it makes spreads more prone to spoil early.

 

·         Filling

 It could be a variety of limitless items. The filling gives the sandwich its name.

Fillings could include meat, poultry, fish, eggs, cheese, vegetables. Salami, cooked roast chicken, ox tongue, sliced cucumber and tomato are all popular fillings.

The filling could be a single item or a combination of several. Ham and cheese, Cucumber and chutney, Bacon and tomato. It is important that the combinations are complementary to each other.

 

List of fillings

 

Cold Meats

 

ü  Ham

ü  Ham & Pickle

ü  Ham Salad

ü  Ham & Lettuce

ü  Ham, Lettuce & Beetroot

ü  Ham & Tomato

ü  Ham & Avocado

ü  Ham & Houmous

ü  Ham & Cheddar Cheese

ü  Ham & Cream Cheese

ü  Ham & Coleslaw

ü  Ploughmans

ü  Sausage

ü  Sausage Sloppy Joes

ü  German Sausage Slices

ü  Sliced Pepperoni

ü  Pepperoni & Cheese

ü  Fig & Prosciutto

ü  Bacon

ü  Bacon, Lettuce & Tomato

ü  Brie & Bacon

ü  Cheddar & Bacon

ü  Goats Cheese & Bacon

ü  Pulled Lamb

ü  Pulled Pork

ü  Roast Beef

ü  Roast Beef Salad

ü  Steak Salad

ü  Philly Cheese Steak

ü  Corned Beef

ü  Corned Beef & Pickle

ü   

 

Poultry

 

ü  Chicken

ü  Chicken & cranberry sauce

ü  Chicken & Sweet Chilli Jam

ü  Chicken Salad

ü  Chicken & bacon salad

ü  Chicken & bacon

ü  Chicken & Sweetcorn

ü  Chicken & Avocado

ü  Fruity Chicken Salad with Tarragon Yoghurt Dressing

ü  Chicken Tikka

ü  Chicken Tikka with Sliced Onion Bhaji

ü  Chicken Tikka Salad

ü  Chicken Tikka with Yoghurt & Mango Chutney

ü  Chicken Greek Salad

ü  BBQ Pulled Chicken

ü  Coronation Chicken
Malibu Chicken

ü  Turkey

ü  Turkey Salad

ü  Turkey Egg Salad

ü  Turkey & Cranberry Sauce

ü  Turkey with Black Bean Spread

ü  Turkey & Pickled Red Cabbage

ü  Turkey Argula

ü  Duck Salad with Plum Sauce

 

Egg

 

ü  Egg Mayo

ü  Egg Mayo + Bacon

ü  BLT Egg Salad

ü  Egg Salad

ü  Avocado Egg

ü  Egg & Cress

 

Fish/Seafood

 

ü  Tuna Mayo

ü  Tuna & Cucumber

ü  Tuna & Sweetcorn

ü  Tuna & Spring onion

ü  Tuna Salad (recipe from You Brew My Tea)

ü  Smoked Salmon & Cream Cheese

ü  Prawn Mayo

ü  Prawn Mayo Salad

 

Cheese

 

ü  Cheese & Mango Chutney

ü  Cheese & Onion

ü  Cheese & Cranberry Sauce

ü  Green Goddess

ü  Cream Cheese

ü  Cream Cheese & Marmite

ü  Pizza Cream Cheese

ü  Cream Cheese & Cucumber

ü  Cream Cheese & Grated Carrot

ü  Cream Cheese & Raspberries

ü  Cream Cheese & Grapes

ü  Cream Cheese & Jam

ü  Cream Cheese & Pineapple

ü  Cottage Cheese Salad

ü  Cottage Cheese & Pineapple

ü  Garlic (roule) cheese

ü  Smoked Cheese & Mango Chutney

ü  Grilled Cheese Pizza Sandwich

ü  Cheddar Cheese

ü  Cheddar Cheese & Pickle

ü  Cheddar & Sliced Tomato

ü  Cheddar & Grapes

ü  Cheddar & Marmite

ü  Cheddar & Apple

ü  Cheddar, Apply & Spring Onion

ü  Cheddar & Marmalade

 

Other Vegetarian Filling

 

ü  California Veggie Sandwich

ü  Tofu Bacon BLT

ü  Veggie Sausage, Red Pepper & Hummus

ü  Avocado & Salad

ü  Avocado & Banana

ü  Grated Carrot & Raisins

ü  Bombay Sandwich

ü  Vegan Chickpea Mayo

ü  Chickpea Salad

ü  Avocado Chickpea Salad

ü  Falafel Salad

ü  Honey

ü  Jam

ü  Chocolate Spread

ü  Chocolate Spread & Strawberries

ü  Chocolate Spread & Banana

ü  Chocolate Spread & Jam

ü  Chocolate Hummus

ü  Banana & Chocolate Spread

 

 

Purpose of filling

 ·         The predominant flavor

·         Moisture

·         The main body and the nutrients

·         Substance and bulk

·         Complexity in the combination of flavors

 

Guidelines for filling

·         1/3 to 1/2 of the total weight of the sandwich should be the filling.

·         The filling should be pleasantly flavored.

·         The filling must be tender in nature.

·         The filling should always be of deboned meats and not bone-in

·         Fillings must be easy to eat

·         Fillings should not hang over the sides of the sandwich

 

 ·         Garnish

 

To enhance the appearance and the presentation of the sandwich, it is necessary to create eye appeal. The garnish is not absolutely essential and can be avoided in an informal setting. The garnish should be delicate and dainty and not cumbersome and ugly.

 

How to Garnish

 

For a natural or healthy look to sandwiches, we can use Use green garnishes. Lettuce, parsley, spinach, and arugula are the common option of adding greens to sandwiches. Garnish a platter with asparagus, celery or sliced cucumber to give guests the option of an extra crunch to go along with their sandwich. Pickles and olives have strong flavors but fit well with any deli-meat sandwich platter.

 

We can garnish a sandwich platter with red foods to enhance taste and appearance. Using cherry or grape tomatoes, radishes or beets to add color to any sandwich platter is a great option.

Adding yellow foods to a sandwich platter give it a bright look. Yellow cheeses will go well and match perfectly with meat sandwiches. We can use lemon rind or egg yolk to give some color to a green garnish.

 

  

 

TYPES OF SANDWICHES

 

1). Sandwich Cake: Those look like iced layer Cakes and for these , round bread loaves are used .They are sliced in two or three round slices , a different savoury spread and iced on top with soft icing containing butter cheese etc. It is cut into wedges like Cakes.

 

2). Loaf: The loaf bread is taken and sliced length ,wise ,filled and iced in the same way as sandwich cake .It is sliced across the bread and served.

 

3).Pinwheel: he top crust is taken out of the sandwich loaf .It is taken sliced lengthwise, and butter and soft filling spread evenly ,which is of a Colour to contrast with the spread. Each slice is rolled and wrapped firmly in a foil and chilled till it is set. It is cut into thin slices and served.

 

4).Ribbon: They are prepared by using the coloured breads .Two slices of brown bread and one of white or rice versa .The sandwiches are made with three slices ,and two different coloured fillings are used, they are cut into thin stripes and are served.

 

5).Double Decker : Three slices are used the filling placed on top , the next slices is buttered and placed on top , lettuce ,tomato and cucumber placed on top of this slice .The final slice is Placed on position , pressed at rimmed and held together with a Plastic cocktail stick with stuffed olive or cherry.

 

6).Club Sandwich: The sandwich is usually served hot and consists of two buttered slices of toast. One slice is the base on which sliced cooked chicken ,Egg lettuce ,tomato grilled bacon, and mayonnaise or ham is placed .The other slice of toast is placed on top pressed ,trimmed and decorated ,served between the folds of a paper napkin.

 

7).Book maker : This is a buttered , roll or French Bread with French mustard and a grilled streak in between .

 

8). Broad way : Two layers of toast with smoked , Salmon ,Shredded lettuce, sliced hard boiled eggs, served with mayonnaise.

 

9).Conventional closed sandwich : Two slices of bread with any fillings, cut into two without cutting crust.

 

10).Tea sandwich : Thin slices of bread are used with any fillings cut into triangles and crust removed.

 

11). Buffet sandwich : Smaller than conventional triangles , fingers or squares and fancy shapes.

 

12).French Sandwich: Consists of thin slices cut from French loaf and fillings added between two slices.

 

13).Grilled Sandwich : Two slices of bread with fillings grilled and then served .They are hot Sandwiches.

General Hints of Sandwich making :

 

1. Soften the butter before spreading it.
2. Smooth fillings such as cream cheese spread easiest at room temperature. If certain fillings need to be made in advance and refrigerated, leave them for some time at room temperature before spreading.
3. Use a palette knife for easy spreading.
4. Ideally, bread should be between 12-24 hours old.
5. Butter both sliced of the bread which forms the sandwich.
6. Buy sliced bread wherever possible – it’s neater and quicker.
7. If you are slicing the bread yourself, pile up the slices in the order they have been cut.
8. Use sufficient filling for each sandwich –the label should not be the only means of identification.
9. Meat should be free of all gristle and excessive fat.
10. Beware of dry meat. Moisten with lemon juice (fish), mayonnaise (vegetables) or aspic jelly (meats). When making roast beef sandwiches, its best to leave the meat underdone.
11. Once cut, wrap sandwiches in a wax paper, foil, or cling wrap to keep them fresh. Keep together, lots of identical fillings and label each batch. Keep wrapped but do not store in the refrigerator. A damp napkin wrapped around each batch is a good safeguard against dryness, but not necessary when using foil.

 

METHODS OF PREPARATION-

 

· The preparation of quality sandwich is more than placing a piece of filling between two slices of bread.
· Misc- en- place is the key to the success in this endeavor.
· Normally the sandwich has to be served as soon as prepared.
· Speed is the main reason for the popularity of the sandwich.
· Portion controlling the bulk production is most important. Thus pre portioning of the ingredients is very important.
· A great deal of handwork is involved in sandwich making. Therefore work flow must be smooth and easy.
· Arrange the bread slices in a row on a long table
· Put the chosen spread on all the slices
· Place the fillings on the alternate slices evenly and neatly.
· Put the garnishes if required
· Top the filled side of the bread with the alternate side.
· Stack two or more sandwiches and remove the crust or to cut them
into the desired shapes.
· Wrap the sandwiches with a wrap to prevent the bread from drying out
· Refrigerate them till service

 

PRESENTATION AND LAY-OUT

 

The basics of good presentation are the key to good sandwich making.

 

· The sandwiches should be evenly cut
· The plates or platters used for sandwiches should be of a suitable size
· Normally the cold sandwiches can be served on a bed of shredded cabbage or lettuce
· The platters can be lined with a few slices of cucumber and tomatoes
· The dips or sauces can accompany the sandwiches
· The best combination with sandwiches is to give wafer potatoes as an accompaniment.

 

Storing Sandwiches

 

Most sandwiches are perishable goods. Sandwiches which are made up with moist fillings are highly perishable but if they are well covered they may be refrigerated for a few hours without substantial staling.

 

When storing ingredients for sandwiches and finished sandwiches make sure you regard them as highly perishable. It is essential to stringently apply hygienic food handling principles to the storage and preparation of sandwiches. The following must be taken into account.