PREPARE A

VARIETY OF
SANDWICHES
what are the basic
components of
sandwich?
 BASIC COMPONENTS OF SANDWICH

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.
 BASIC COMPONENTS OF SANDWICH
MOISTENING AGENTS
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.
 BASIC COMPONENTS OF SANDWICH
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. It
is 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 a soft type bread 2. French and Italian bread rolls
that come in all sizes, shapes and including sourdough and ciabatta,
textures. The softest include split horizontally. It works well for
hamburger buns and hot dog rolls. 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, size ranges to 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.
 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.
Here are 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,
liverwurst, 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 • Pimiento Cheese
fillings combinations • Peanut Butter and Jelly
• Chicken Salad • Egg and Bacon
• Egg and Cheese • Ham and Egg
• Chicken and Bacon • Corn Beef and Cheese
• BLT – Bacon Lettuce and • Cream Cheese and Bacon
Tomato (also contain eggs) • Chicken Caesar
• Cheese and Onion • Chicken and Stuffing
• Prawn mayonnaise • Apple Slaw- mix mayonnaise, lemon
• Chicken and Ham juice, cheese, apple , onions.  Cream
• Cheese and Ham Cheese with finely chopped celery and
• Salmon and Cucumber grated carrots
• Tuna and Cucumber
 Spreads
Purposes of 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

Tips:
1. Preparation of 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 includes refrigeration equipment for cold
ingredients and a steam table for hot ingredients.
2. Hand tools included spreading, spatulas, cutting board and knives, including a
serrated knife and a sharp chef’s knife for cutting the finished sandwich. Also a slicer
is necessary.
3. Portion control equipment includes scoops for fillings and a portion scale for other
ingredients.
4. Cooking equipment includes griddle, grills, broilers and deep fryers, microwave
ovens are good for cooking.
 MAKING SIMPLE COLD
SANDWICHES (Ham Sandwich)
Steps:
1. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings

2. Assemble necessary equipment, including wrapping materials.

3. Arrange bread slices in rows on the table top.

4. Portion filling with a scoop or spoon onto alternate rows of bread.

 MAKING SIMPLE COLD
SANDWICHES (Ham Sandwich)
5. Spread fillings evenly and neatly on alternate slices, leaving the
other slices plain. Fillings should not hang over the edges of the bread.
If the filling is spreadable spread it evenly to the edges. Follow
spreading techniques with three quick strokes.

6. Spread all bread slices to the edge with desired spread.

7. Arrange lettuce or other vegetable accompaniments on top of filling.

8. On top of this place ham or any desired filling.

9. Top the filled slices with the plain bread slices.

10. Stack two or three sandwiches and cut with a sharp serrated knife
as desired.

11. Place sandwich on sandwich bags or wrap in plastic wraps to

maintain freshness.

12. Refrigerate until service.

 Tips:
To maintain the good quality of a sandwich perform
any of the following:
1. Wrap separately in plastic, waxed paper or sandwich bags.
2. Place in storage pans, cover tightly with plastic wrap and
cover with clean damp towels. The towels must not touch the
sandwiches, their purpose is to provide a moisture barrier to
help prevent drying.
3. Refrigerate immediately and hold until served.
Make hot sandwiches:
HAMBURGER
1. Prepare and assemble all ingredients; sandwich breads like
HAMBURGER
hamburger buns, sliced cheeses, vegetables and meats.

2. Assemble necessary tools, equipment oven, and toaster.

3. Toast the bread lightly and place it on a clean sheet with the
cut side up.

4. Put two slices of cheese on the bread like cheddar, Swiss,

mozzarella or any cheese combination desired.

5. Cover the cheese with your choice of meat like roast beef,
turkey, sliced ham.
6. Top the meat with another slice of cheese

7. Add your choice of vegetable like red onion, tomatoes, red

peppers.

8. Sprinkle a bit of spice, fresh basil or parsley and dried spices like
chili or turmeric powder.

9. Finish the sandwich with another piece of bread and put it in a

preheated 350 F oven for about 5 minutes.
 Clubhouse Sandwich
INGREDIENTS:
3 slices White bread
Mayonnaise
2 leaves Lettuce
2 slices Tomatoes
2 slices Cucumber

1 slice Ham 1 slice

cheese
scrambled egg
 Procedure:
1. Place the 3 slices of bread on a clean work surface, spread the tops with
mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
3. Place the second slice of toast on top, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Add scrambled egg.
7. Top with the third slice of toast, spread side down.
8. Placed frill picks on two sides of the sandwich
9. Cut the sandwich from corner to corner onto triangles. Each triangle will have
a pick through the center to hold together.
10.Place on a plate with the points up.
 Grilled Cheese Sandwich Making

Materials/Ingredients Needed:
1. slice cheddar cheese / quick melt cheese
2. slices white bread
Butter
 Procedure:
1. Place the slice of cheese between the slices of bread.
2. Butter the outsides of the sandwich and place on the griddle.
3. Cook until golden brown on one side. Turnover and cook until the
second side is golden brown and the cheese starts to melt.
4. Remove the sandwich from the griddle.
5. Cut in half diagonally and serve immediately
 Pinwheel Sandwich

Materials/Ingredients:

5 Slices of white bread, cut

lengthwise
5 pcs of Ham / any spread
 Procedure:
1. Assemble bread and toppings/ spread
2. Remove the crusts from the bread.
3. Flatten pieces of bread with rolling pin. Roll once or twice.
4. Spread or place toppings on each slice of bread.
5. With two hands, roll up each slice to create the pinwheel.
6. Insert a toothpick if it won’t stay rolled together on its own
7. Wrap tightly in either plastic wrap or grease proof paper and
refrigerate.
8. Slice them ½ Inch thick and fasten with toothpicks before serving
on platters with pieces of fruit or salad vegetables artfully
displayed.
 Chicken BLT Wrap

Ingredients:
1 tortilla
1 oz. mayonnaise
1 oz. Lettuce leaves
3 pcs thinly slices tomatoes
1 oz. cooked bacon, crumbled
2 oz. chicken breast, in thin slices
 Procedure:
1. Spread the tortilla with the mayonnaise, leaving ½ inch
border around.
2. Arrange the lettuce leaves in the center of the tortilla,
leaving a border of about 2 inch uncovered.
3. Arrange the tomato, bacon, and chicken on top of the
lettuce.
4. Roll the tortilla tightly. The mayonnaise on the edge of
the tortilla helps seal it closed.
5. Serve whole or cut in half diagonally.
 SUBMARINE SANDWICH
Materials/Ingredients:
1 Submarine roll
2 tbsp. mayonnaise
1 oz. salami cut in thin slices
1 oz. ham, cut in thin slices
1 oz. bologna cut in thin slices
1 oz. provolone cheese cut in thin slices
2 tomato slices
2 onion slices, very thin
3 green bell pepper rings
 Procedure:
1. Split the roll horizontally, but leave it hinged on one side.
2. Spread the roll with mayonnaise.
3. Arrange the meats and cheese in the sandwich in layers. If
the slice meats are too wide to fit, fold them in half.
4. Arrange the tomato, onion and pepper slices on top of the
meats and cheese.
5. Close the sandwich. Leave it whole or cut it in half for
service.
6. Serve the sandwich with mustard and olives or pickles on
the side.
“Life is like a sandwich, you have
to fill it with the best ingredients”

- Anonymous
Evaluation
Part 1. Identification

Direction. Identify what is ask in each question. Write your answer in a ¼ sheet
of paper
1. It is the most commonly used bread for sandwiches.
2. It is a breads raised by chemical action of baking powder.
3. It is called as the heart of the sandwich.
4. Flat Italian bread, a cousin of pizza an inch or more thick and
very rich in olive oil.
5. It protect the bread from soaking up moisture from the filling.
Part 2. Enumeration

1-3 write the 3 basic components of

sandwich

4-5 give at least 2 categories of bread

Answer key.

1. White bread
2. Quick bread
3. Fillings
4. Focaccia
5. Spread
6. Base
7. Fillings
8. Moistening agents
9. Yeast bread, buns and rolls, flat bread, wraps, quick
bread