Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.


Sandwiches Power Point

  • Be the first to comment


  1. 1. Delhindra/ Sandwiches
  2. 2. Sandwiches  A sandwich is often the first meal a person learns to prepare  Sandwiches may be served hot or cold  Assembly can happen in advance, or à la minute Depends on the desired outcome Delhindra/
  3. 3. Sandwich Presentation  Presentation is very important for sandwich service  Assembly of sandwiches should be conducted in an efficient and thoughtful manner  Consider quality and presentation Delhindra/
  4. 4. Sandwich Mise en Place  Prepare all ingredients  Cook, mix, slice, or rinse ingredients as necessary  Arrange and store ingredients  Proportion as appropriate  Keep within easy reach but properly refrigerated  Select and arrange equipment  Spatulas, scoops, knives, cutting boards, heat griddles, fryers, and broilers Delhindra/
  5. 5.  Freshness of products  Thickness of sliced products (especially cured meats)  Size of diced products  Quality and hardness of bread  Order of assembly Keep moist components toward inside  Balance of flavors Related to thickness  Ease of eating Size, height, filling, etc. Sandwich Preparation
  6. 6.  Sandwiches can be cut in a variety of ways to make the presentation attractive  Halves  Thirds  Quarters  Garnish is important to the look of the sandwich  Consider “functional” garnishes Delhindra/
  7. 7. Sandwich Sanitation  Sandwiches, whether hot or cold, present a dangerous environment for the spread of foodborne illness  High protein, precooked food, mayonnaise, and butter, along with a variety of hand contact, create food safety challenges  Produce sandwiches under the most stringent conditions Delhindra/
  8. 8. • Versatile  Open or closed  Hot or cold  Small (served as hors-d’oeuvre), large (served as entrée) • Sandwiches component  Bread, Spread, Filling, Garnish Characteristic of Sandwiches
  9. 9. Types of Sandwiches  Cold Sandwiches  Closed  Open  Standard deli-style (made from sliced meats or mayonnaise-dressed salad) and club sandwitches (triple –decker sandwiches)  Hot Sandwiches  Closed  Open  Hot filling – Hamburger  Grilled – Ruben - melt  Hot filling maybe mounded on bread and sandwich topped with a hot sauce Delhindra/
  10. 10. Sandwich Components  Bread  Firm, thick, not overwhelming or dry  Pullman loaves, peasant-style breads, and rolls  Flatbreads, wrappers, and tortillas  Spread  Moisture barrier  Flavored butter or mayonnaise base, spreadable cheeses, tahini, jams, and condiments  Holds sandwich together Delhindra/
  11. 11.  Filling  Vegetable or protein  Garnish  Textural contrast, flavor enhancers Delhindra/
  12. 12. Foundation on which sandwich is built •Options  Pullman loaves (white, wheat, rye)  Tight crumb - helps prevent crumbling  Peasant-style (pumpernickel, sourdough, boule)  Rolls (hard, soft, Kaiser rolls)  Flatbreads (focaccia, pita, ciabatta, tortilla)  Wrapper (rice paper, egg-roll wrappers) •Selection criteria and MEP guidelines  Firm and thick enough to hold filling, not so thick sandwich is dry  Keep sliced bread covered to prevent drying  Toast immediately before sandwich assembly Sandwich Breads
  13. 13. Pullman loaves Soft rollKaiser roll PumpernickelBoule Hard roll
  14. 14. foccacia Pita bread ciabiatta White bread
  15. 15. • Provide barrier – prevent bread from getting soggy • Add moisture and help hold sandwich together • Some fillings include spread in filling mixture (i.e. ham salad) - no need to then add a spread • Lend flavor and richness Sandwich Spreads
  16. 16. • Options • Plain or flavored mayonnaise or creamy salad dressings • Plain or compound butters • Mustard or ketchup • Spreadable cheese (ricotta, cream cheese) • Vegetable or herb spreads (hummus, tapenade, pesto, guacamole) • Tahini and nut butters • Jelly, jam, compotes, chutneys, and other fruit preserves • Oils and vinaigrettes
  17. 17. Delhindra/ Sandwich Spreads
  18. 18. • Focus of a sandwich • May be cold or hot, substantial or minimal • Meats should be properly cooked, vegetables properly cleaned and dried • The filling should determine how all the other elements of the sandwich are selected and prepared Sandwich Fillings
  19. 19. • Filling options • Sliced, roasted, or simmered meats (beef, corned beef, pastrami, turkey, ham, pâtés, sausages) • Sliced cheeses • Grilled, roasted, or fresh vegetables • Grilled, pan-fried, or broiled burgers, sausages, fish, or poultry • Salads of meats, poultry, eggs, fish, or vegetables
  20. 20. Sandwich Fillings
  21. 21. • Options  Lettuce leaves  Slices of tomato or onion  Sprouts  Marinated or brined peppers  Olives • Choose with thought to way they complement or contrast main • filling • Side garnish options  Green salad or side salad (potato salad, pasta salad, and  coleslaw, for example)  Lettuce and sprouts  Sliced fresh vegetables  Pickle spears or olives  Dips, spreads, or relishes  Sliced fruits Sandwich Garnishes
  22. 22. Sandwich Garnishes
  23. 23. Delhindra/