Preparing

Sandwiches
Q3W4 (Cookery)
Prepared by:
Ms. Sayrelle Chaye DG. Baltao, LPT
TLE Teacher
Answer the following questions.
1.What is the heart of the sandwich? _______________
2.What part of the sandwich serves as the protective
layer between fillings and bread? _______________
3.What part of the sandwich holds all the ingredients?
_______________
Learning Objectives
1.identify the sandwich’s different components:
breads, fillings, and spreads;
2.perform mise en place, and prepare and present
a sandwich that shows the different components
of a sandwich using various ingredients; and
3.realize the importance of knowing the different
types of ingredients that can be used in
sandwich making.
 DID YOU KNOW?
Consistency of ingredients is often
used to describe the distinction
between eating and savoring food.
The consistency of the ingredients
counts even in the most humble of
meals, the sandwich. Most
Filipinos like to make sandwich as
their ‘baon’.
 DID YOU KNOW?
A sandwich is made up of three
basic components: bread, filling
and spread or accompaniment.
These components work together
to create a sandwich that is
greater than the amount of its
parts.
Three Basic Components of a
Sandwich
1.Structure or Base (bread)
2.Moistening Agent (spread)
3.Filling
 Three Basic Components of a Sandwich

1.Structure or Base
- the part on which the
ingredients are set. It is
made up of whole or
sliced bread or dough.
 Three Basic Components of a Sandwich
2. Moistening Agent
- the purpose of the moistening agent is to bind the
sandwich and enhance both its taste and texture. It
serves as a barrier or protective layer between the
filling and the structure, preventing the filling from
softening or dampening the bread.
 Three Basic Components of a Sandwich
3. Filling
– to make the sandwich, one or more
ingredients are stacked, layered or folded inside
or on the structure. Filling varieties should be
chosen with consideration.
 Three Basic Components of a Sandwich
3. Filling
– The filling can be served hot or cold and may
consist of cooked or cured beef, fruit,
vegetables, salad or a mixture of these
ingredients.
TYPES OF BREAD
 Types of Bread
A. Yeast Bread
the most popular kind of sandwich bread is loaf

1. White bread
bread.

– these are long rectangular loaves

that provide square slices. It is one of
the most versatile sandwich breads. It
comes in various flavors and goes
well with everything and toasts nicely.
 Types of Bread
A. Yeast Bread
the most popular kind of sandwich bread is loaf
bread.
2. Whole wheat bread
– is a classic bread for sandwiches. It
is nutritionally superior to white bread,
tastes better and has more interesting
textures, slightly more compact and
brownish in color.
 Types of Bread
A. Yeast Bread
the most popular kind of sandwich bread is loaf

3. Rye bread
bread.

– is a stronger-tasting bread than

white and whole wheat. Its flavor
is heavy and hearty that goes with
so many types of meat and
condiments.
 Types of Bread
B. Buns and rolls
– small, individual loaves of bread that are normally circular or
oblong.
1. Sandwich rolls
– come in all sizes, shapes
and textures. The softest
include hamburger buns and
hotdog rolls.
 Types of Bread
B. Buns and rolls
– small, individual loaves of bread that are normally circular or
oblong.
2. French and Italian bread
– including sourdough and ciabatta, split
horizontally. It works well for grilled sandwiches.
 Types of Bread
C. Flat breads
– are made from flattened, 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.
 Types of Bread
C. Flat breads
– are made from flattened, often unleavened, breads.

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.
 Types of Bread
C. Flat breads
3. Lavash
– small and rectangular, and
when softened in water, can
be rolled around a stuffing to
make a pinwheel-shaped
sandwich.
 Types of Bread
C. Flat breads
4. Tortillas
– unleavened, round cornmeal
breads baked on a hot stone. It
ranges in size from 6 inches to 14
inches or larger, preferably used for
quesadillas and burritos.
 Types of Bread
D. Wraps – are very thin, flat breads that are used for
sandwich wraps, burritos and tacos.

1. Tortillas
– unleavened, round cornmeal
breads baked on a hot stone. It
ranges in size from 6 inches to 14
inches or larger, preferably used for
quesadillas and burritos.
 Types of Bread
D. Wraps – are very thin, flat breads that are used for
sandwich wraps, burritos and tacos.

2. Sandwich wraps
– either whole wheat or
spinach-flavored.
 Types of Bread
E. Quick breads
– these breads – including biscuits, banana bread and
carrot bread – are raised by the chemical action of
baking powder or baking soda and are usually more
tender and crumbly than yeast bread. It is suitable for
tea sandwiches and sweeter-tasting sandwiches.
 Fillings
The heart of the sandwich is the filling. It is placed
between or on top of slices of bread. It gives the
sandwich taste and body. Fillings come in two
varieties.
 Fillings

DRY FILLING MOIST FILLING

ingredients such as ingredients combined
sliced or fried beef, fish with salad dressing or
and cheese. mayonnaise.
 Fillings
A. Meat and Poultry
Meat used as fillings should be cooked, wrapped and
refrigerated. To avoid drying out and losing taste, slice
just before making the sandwich. Meats that are thinly
sliced are more tender and juicy than those that are
thickly sliced.
 Fillings
A. Meat and poultry
Beef Pork Sausage Poultry
products products products
sliced roast roast pork, salami, turkey
beef, frankfurters, breast,
hamburger barbeque bologna,
patties, pork, ham, liverwurst, chicken
steaks, bacon luncheon meats, breasts
corned beef grilled sausages
 Fillings
B. Cheese
When cheese is unwrapped and sliced, it dries out quickly; if slicing is done ahead of time, keep
the slices covered until ready to use.

Sandwich cheeses
– cheddar types, Swiss types,
provolone, cream cheese,
process cheese, cheese
spreads.
 Fillings
C. Fish and shellfish
The majority of seafood fillings are perishable and should
be kept refrigerated at all times.
Seafood Fillings
– tuna, sardines, smoked
salmon, shrimp, anchovies,
fried fish, grilled or pan-fried
fish fillets
 Fillings
D. Mayonnaise-based salad
Tuna salad, egg salad, chicken or turkey salad,
and ham salad are the most common salad fillings
for sandwiches.
 Fillings
D. Mayonnaise-
based salad
Tuna salad, egg salad,
chicken or turkey salad, and
ham salad are the most
common salad fillings for
sandwiches.
 Fillings
E. Vegetable items
- in addition to lettuce,
tomato, and onion, any
vegetable that can be used
in salads can also be used in
sandwiches.
 Fillings
F. Miscellaneous
- this refers to fruits (fresh or dried),
jelly, peanut butter, hard-cooked egg,
and nuts.
 Fillings
Most popular filling combinations
• Chicken Salad • Pimiento Cheese
• Egg and Cheese • Peanut Butter and Jelly
• Chicken and Bacon • Egg and Bacon
• BLT – Bacon Lettuce and • Ham and Egg
Tomato (also contains eggs) • Corned Beef and Cheese
• Cheese and Onion • Cream Cheese and Bacon
• Prawn mayonnaise • Chicken Caesar
• Chicken and Ham • Chicken and Stuffing
• Cheese and Ham • Apple Slaw-mix (mayonnaise,
• Salmon and Cucumber lemon juice, cheese, apple, onions)
• Tuna and Cucumber • Cream Cheese with finely chopped
celery and grated carrots
 Spread
A spread keeps the bread from absorbing the
filling's moisture. Spread brings flavor and moisture
to the sandwich. There are two general types of
spreads.
 Spread
1. Butter
– it keeps the bread from moisture. Use soft butter to
spread on bread. Butter may be softened by whipping
it in a mixer or simply allowing it to sit at room
temperature. As a substitute, you can use margarine
or flavored butter.
 Spread
2. Mayonnaise
– while mayonnaise is often preferred over
butter as a spread because it adds more
flavor, sandwiches made with it should be
served right away or refrigerated
immediately and kept refrigerated until
served.
 That is all for this quarter.
Remember to always make
good choices. See you again
next time!