PREPARE

SANDWICHES

NATANAUAN, Jessalie D.
BSED 4A / TLE
 - refers to a food item made with
two or more slices of bread with fillings
between them. A widely popular and
convenient lunchtime food, quickly
made and served and adaptable to
many variations that it satisfies nearly
every taste and nutrition requirement.
 Tools, Utensils and Equipment
in Preparing Sandwiches
A. Tools and Utensils

1. Sandwich
spatula
-A small flat,
round bladed utensil
that is serrated on one
side and smooth on the
other, appearing
somewhat like a round
spatula. It is used to
apply food spreads,
over bread slices.
A. Tools and Utensils

2. Scissors
Use to cut
customized edges on
bread for tea
sandwiches, hors
d’oeuvres, or children’s
sandwiches. Use the
shears to cut a pocket
in toast and waffles.
Cut sandwiches in
different shapes like
rectangles, triangles
and circles.
3. Cookie cutters
Small, medium and large.
Small ones are perfect for cutting
out the tinier breads for tea
sandwiches and medium and
large for making larger
sandwiches.
4. Grater and shredder
Grating cheese, meat and other
ingredients allows flavors to mix, thus;
palatability of sandwich is increased.
5. Spatula
A long flexible blade
with a rounded end, used
to level off ingredients in
measuring cups and
spoons and for Spreading
fillings on sandwiches.
6. Butter knife
- A small knife with a
blunt edged blade that is
used to apply spreads,
such as butter, peanut
butter, and cream cheese,
on bread or dinner rolls.
7. CHEF’S KNIVES
-Come in various
lengths of 6, 8, 10, and 12
inches. The smaller sized
knives are typically referred
to as mini chef's knives while
the longer lengths are
known as traditional chef's
knives.
8. DELI KNIFE
-Designed for thick
sandwiches, this knife is
made to cut easily and
quickly through a variety of
sandwich ingredients. The
deli knife has offset blade
allowing ease of slicing and
handling.
9. Lettuce knife
-Plastic serrated edge
knife that is designed to slice
lettuce without causing the
edges to turn brown. It is
efficient in slicing lettuce.
10. Paring knife
-A small knife with a straight, sharp
blade that is generally three to five inches
long. Its thin, narrow blade is tapers to a
point at the tip. It is easy to handle and
works well for peeling and coring foods or
mincing and cutting small items.
11. Sandwich knife
-A sharp-bladed
kitchen utensil used to slice
through a medium amount
of food ingredients
"sandwiched" between two
slices of bread.
12. Serrated knife
-A knife with a sharp edge that
has saw-like teeth. The blade of a
serrated knife is 5 to 10 inches long
and is used to slice through food that
is hard on the outside and soft on the
inside, such as slicing through the
hard crusts of bread.
13. Cutting board
-Comes in wood
and plastic, use to protect
the table when slicing
bread.

14. Mixing bowls

-Bowls that are large
enough to hold
ingredients while they are
being mixed.
15. Rubber scraper
-A pliable rubber
scraper used to scrape
down sides of bowl and get
mixture of fillings from pans.
16. Measuring cups
-Graduated Measuring
Glass - a transparent glass
with fractions [1, 3/4, 2/3,1/2,
1/3, ¼ ]. Is used for
measuring liquids.

 Individual Cups
- with fractional parts [1,
3/4, 1/2, 1/4, ] is used for
solids or dry ingredients.
17. Utility tray

-Used to hold food in

place.

18. Strainer

- Used to separate
liquid from solid.

19. Mixing spoon

-Used to combine
ingredients.
20. Can opener
- Used to open cans.

21. Measuring spoons

-A set of individual
measuring spoons used to
measure small quantities of
ingredients.
EQUIPMENT FOR SANDWICH
MAKING
1. Grills / griddles

-These are flat heated

surfaces where food is
directly cooked.
2. Ovens.
-These are
equipment which are
enclosed in which food is
heated by hot air or
infrared radiation.

3. Microwave ovens.
-Special tubes
generate microwave
radiation, which creates
heat inside the food.
4. SALAMANDERS.
-Small broiler, use
primarily for browning or
glazing the tops of
sandwiches.

5. Bread toaster.
-The toaster is typically a
small electric kitchen
appliance designed to toast
multiple types of bread
products.
6. Slicer.
-Used to slice foods
more evenly and
uniformly.

7. Chillers.

-Machines used to
chill sandwiches and
other foods.
8. Freezer.
- Used to hold foods
for longer times and to store
foods purchased in frozen
form.

9. Refrigerator.
-A thermally insulated
compartment used to store
food at a temperature
below the ambient
temperature of the room
Ingredients Used For Sandwiches

1. Breads
– good quality
breads provide
variety, texture, taste,
bulk, nutrients and eye
appeal to sandwiches.
Fresh bread is easier to
slice or cut if it has
been chilled.
2. Meats
– maybe beef, pork and sausage
products like ham, roast beef and salami
3. Poultry
– are chicken or turkey breasts
characterized by a delicate golden brown
surfaces.
4.Fish and Shellfish
– some popular seafood ingredients are
tuna, sardines, grilled and fried fish fillets, crab
meat and shrimp which are highly perishable
and should be kept chilled to maintain quality.
5. Cheese
– most popular sandwich cheese are
cheddar, process, cream cheese and cheese
spreads most are easily slice, firm texture and
act as binder, moistener of other ingredients, it
should be refrigerated and remain covered
until ready to serve to avoid drying out.
6.Spreads
– like mayonnaise, mustard and butter,
moisten the bread and compliment the
flavors of other ingredients. They should be
served immediately and kept refrigerated to
preserve its color and flavor.
7.Condiments
– like olive oil, relishes , chutneys give a
lift to a sandwich, some of them are high in
acid so don’t combine them with strong
flavored condiments.
8.Vegetables
– should be crisped and proportion
to the size of sandwich. Lettuce,
tomatoes and onions are indispensable in
sandwich making, it adds texture, flavor
and color to the sandwich.
9.Miscellaneous
– fruit fresh or dried, jelly, jam,
peanut butter, eggs and nuts adds
flavor, color, nutrients and texture to
sandwich production.
 Different Types of Sandwiches

 Cold sandwiches
1. Open-faced Sandwiches
- Open sandwiches make use of one
kind of bread with the filling on top. The
slices of white bread can be cut into
squares, triangles or rounds.
2. Regular Cold Sandwiches
-A plain sandwich is made up
of two slices of bread, preferably a
day-old bread, toasted if desired,
and on which butter can be readily
spread.
3. Pinwheel Sandwiches
- Pinwheels are made of
bread cut lengthwise, about 3/8
inch thick. Fresh cream bread is
preferable because they are easy
to roll and will not crack.
4. Tea Sandwiches
- Tea sandwiches are small fancy
sandwiches made from light, delicate
ingredients and bread that has been
trimmed of crusts. And may be made
ahead of time and frozen.
5. Multi-decker
Sandwiches
- Are made with
more than two slices of
bread (or rolls split into
more than two pieces)
and with several
ingredients in the filling.
The club sandwich is a
popular multi-decker
sandwich, made of three
slices of toast and filled
with sliced chicken,
mayonnaise, lettuce,
tomato and bacon and
cut into four triangles.
6. Wrap/Rolled
Sandwiches
-Wraps are
sandwiches in which the
fillings are wrapped, like a
Mexican burrito, in a large
flour tortilla of similar
flatbread. They may be
served whole or cut in half
if large.
 HOT SANDWICHES

1. Regular Hot Sandwiches

Simple hot
sandwiches consist of hot
fillings, usually meats but
sometimes fish, grilled
vegetables, or other hot
items, between two slices
of bread. They may also
contain items that are not
hot, such as a slice of
tomato or raw onion on a
hamburger.
2. Hot Open-Faced
Sandwich
Open-faced
sandwiches are made by
placing buttered or
unbuttered bread on
bread on a serving plate,
covering it with hot meat
or other filling and
topping with a sauce,
gravy, cheese, or other
topping. This type of
sandwich is eaten with a
knife and fork.
3. Grilled Sandwiches

Grilled sandwiches,
also called toasted
sandwiches, are simple
sandwiches that are
buttered on the outside
and browned on the
griddle, in a hot oven, or in
a Panini grill (see sidebar).
Sandwiches containing
cheese are popular for
grilling.
4. Deep Fried Sandwiches

Deep-fried sandwiches
are made by dipping
sandwiches in beaten egg
and sometimes in bread
crumbs, and then deep-fry.

5. Filled rolls, focaccia or

pitta bread

Flavored breads
served with dips like
quesadillas and burritos.
 BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base – it is the part upon which the

Ingredients are placed, consists of some form of
bread or dough produce that is whole or sliced.
2. Moistening Agent – is meant to bind the sandwich
providing an improvement of both flavor and
texture. It acts as the protective layer between the
filling and the structure, preventing the filling from
softening or wetting the bread.
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 flavors and
goes well with everything and
toast nicely.
2. Whole wheat bread
– is a classic bread for
sandwiches, it is nutritionally
superior to white bread, taste
better and have more interesting
textures, slightly more compact
and brownish in color.

3. Rye Bread – is stronger tasting

bread than white and whole
wheat. A heavy and a hearty
flavor bread that goes with so
many types of meat and
condiments.
B. Buns and Rolls

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. It works
well for grilled sandwiches.
C. Flat Breads – are made from flatten often
unleavened breads
1. Pita
– comes in both
white and whole wheat. As
the flat bread bakes, it
puffs up, forming a pocket
that is perfect for stuffing.

2. Focaccia
– flat 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 filled.
3. Lavash
– small and
rectangular, when
softened in water, can be
rolled around a stuffing to
make a pinwheel shaped
sandwich.

4. Tortillas
– unleavened
round corn meal breads
baked on a hot stone, it
ranges in size for 6 inch-14
inch or larger preferably
used for quesadillas and
burritos.
D. Wraps – are very thin, flat breads that are
used for sandwich wraps, burritos and tacos.
1. Tortillas – corn or flour are unleavened round
cornmeal breads baked on a hot stone. It
ranges in size from 6 inch – 14 inch or larger
preferably used for quesadillas and burritos.

2. Sandwich wraps
- either whole wheat
or spinach flavor.
E. 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. It is used for sweeter tasting sandwiches
and are best for tea sandwiches.
FILLINGS AND SPREADS
FOR SANDWICHES
Manalo, Corina P.
Sandwich Fillings
 The filling is the heart of the
sandwich.
 It is place between or on top of
bread.
 It provides flavor and body to the
sandwich.
Types Of Fillings:
1. Dry Fillings- refers to
Ingredients such as sliced or
cooked meat, poultry and cheese.

2. Moist Fillings – refers to

Ingredients mixed with salad
dressing or mayonnaise.
Possible fillings you may use
separately or in combination.
Meat and Poultry
Meats used as fillings should be
cooked, covered and refrigerated. Slice
just before the sandwich is to be
prepared to avoid drying out and lose
flavor. Thinly sliced meats are more
tender and juicy than thickly sliced.
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
breasts.
4. Sausage Products- salami,
frankfurters, bologna, liver wurst,
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 fish, grilled or pan fried fish
fillets.
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
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also
contain eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice,
cheese, apple , onions.
 Cream Cheese with finely chopped celery
and grated carrots
Spreads
1. To protect the bread from
soaking up moisture from the
filling.
2. They add flavor.
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
flavored butter.
Mayonnaise
Mayonnaise is often preferred
to butter as a spread because it
contributes more flavor but
sandwiches made with mayonnaise
should be served immediately or
refrigerated at once and kept
refrigerated until served.
Preparing Sandwiches
The preparation of sandwiches
requires great deal of hand works.
Whether you are making
sandwiches in quantity or by order,
your goal is to make the
production as efficient and quick as
possible.
1. Prepare Ingredients
– prepare everything ahead of
time, so nothing is left to do but
assembles the ingredient. It
includes, mixing fillings, preparation
of spreads, slicing bread, meats,
vegetable and cheese, separating
lettuce, preparing garnishes and
other ingredients.
2. Arrange Ingredients for
maximum efficiency-
- to reduce your movement
to a maximum, everything you
need should be within easy
reach.
Needed Tools/Equipment:
1. Storage equipment for
ingredients
2. Hand tools
3. Portion control equipment
4. Cooking equipment
Learning Outcome 3

Present A Variety Of
Sandwiches
Portion and Control
Sandwiches and its Ingredients
Portion Control is necessary to
proportionate the weight, scoop and slice of
food items, like ham and roasted beef. Other
ingredients can be portion control, by slicing
the meat thinly and correctly. You will need a
good meat slicer and a scale to weigh your
meat.
For sandwich fillings you can use scoops,
make sure it does not exceed the scoop edges,
the scoop is made so you can proportionate
amount of food fills the scoop, no more or no
less.
 Sliced items are portioned by
count and by weight. If portioning
is by count, take care to slice to
the proper thickness. If done by
weight, each portion can be placed
on squares of waxed paper or
stacked in a container.
Creative Sandwich Preparation
 Sandwiches should be attractively served
on plates for individual serving or on platters
for multiple serving. The plate or platters can
be decorated with suitable ingredients to
enhance the overall presentation.
Attractive presentation makes a garnish
tray more appealing so you should learn the
techniques for creating a balanced, colorful
and appetizing buffet arrangement. Garnishes
that complement sandwiches such as a variety
of olives, peppers and pickles add color and
texture to the tray. Arranging a bed of greens
offers a festive and inviting cold tray
presentation for any kind of event.
- Spread leaf lettuce on a tray, decorate the tray edges
with the top curly part of the leaves the base of the leaves
point toward the center of the tray. This creates a
decorative bed for the sandwiches and garnishes.

- Spear the center of each sandwiches with a long

toothpick if the sandwiches are layered, such as club
sandwiches or slices of submarine sandwiches. The pick
keeps the sandwich together on the tray and makes them
neater for guests to select, so the sandwich won’t fall
apart when someone picks it up.

- Arrange the sandwiches by the filling, with the contents

exposed to make sandwich selection more obvious.

- Sandwich quarters should be arranged with cut edge of

the sandwich pointing up at the viewer.
- Arrange finger sandwiches in a spiral, or setting up
the sandwiches in rows in the tray, with a row of
garnishes between each row of sandwiches.

- Place vegetarian sandwiches on a separate tray

from sandwich made with meat products.

- Handle food picks carefully. Remove food picks

before giving sandwiches to children or impaired
adult.

- Plate pinwheel sandwiches in a circular design on a

platter with the pin wheel filling facing upward to
show off the colors of the ingredients.
Sample sandwich presentations:
Learning outcome 4

Store Sandwiches
Proper storage for sandwiches
Storing sandwiches is one of the most
important activities after preparation wherein they
are to be kept properly to avoid spoilage. The most
important principles for sandwich safety are keeping
temperatures cool and avoiding cross
contamination. Remember the basic formula 4-40-
140 which means perishable foods should spend no
more than 4hours at a temperature between 40
and 140°F. By the end of 4 hours bacteria may have
multiplied to unsafe levels, so food that has sat out
at room temperature for two hours and then been
returned to the refrigerator has only another two
hours of room temperature shelf life left unless it
has been cooked again.
- Some sandwich ingredients and fillings should be
cooked, covered in a separate airtight containers,
refrigerated until ready to use.

- Keep bread tightly wrapped and in moisture proof

wrapping. This stops it from drying and guards
against picking up odors. It should be away from
ovens and hot equipment.

- If bread must be kept more than one day, it may be

frozen thaw, without unwrapping.

- Wrap sandwiches with wax paper, paper napkins

plastic wraps or aluminum foil to keep them in good
condition.
- To keep a number of unwrapped sandwiches
just place a damp towel in a shallow pan and
cover with wax paper. Arrange layers of
sandwiches with wax paper between each layer.
Put wax paper over the sandwiches and cover it
with a damp towel. Keep the sandwiches in the
refrigerator until serving time.

- Refrigerate sandwiches for as long as possible. If

there will be a time between making and
serving cover each tray with wax paper or cling
wrap to prevent the sandwiches from drying
out.
- All sandwiches should be stored at
recommended chill temperatures
0.5°C, soon after packing

- Packing must be clearly labeled with

the product description, use by date
and storage requirement.
Storing Techniques
1. Wrapping – to draw, fold in order to cover
2. Packaging Material – used package sandwich
3. Cold Storage – the process of preserving
perishable food on a large scale by means of
refrigeration
4. Chilling – to refrigerate or to reduce the
temperature of food
5. Freezing – application of low temperature that
changes the state of water in the food from liquid
to solid ice.
6. Refrigeration – to keep cold or cool.
THANK YOU AND
GODBLESS !!!!