This document provides instructions for making and presenting pinwheel sandwiches. It discusses: 1. Spreading sandwich spreads evenly to the edges of the bread to prevent sogginess. 2. Choosing bread based on the moisture level of fillings, with drier bread for moist fillings. 3. Plating individual sandwiches attractively or arranging multiple sandwiches on a platter, with pinwheels displayed filling-side up. The document gives tips for properly making and presenting pinwheel sandwiches.

6. What are the
ingredients on
making
pinwheel
sandwiches?

7. What is the
correct
sequence on
making
pinwheel
sandwiches?

9. TEXTURE

10. GARNISH

11. Let’s Play
Charades

13. 1. Spread Out
Sandwich spreads add flavor but
also perform the essential task of
lending moisture and sometimes
creaminess to sandwiches.
Mustard and mayo are the familiar
standbys, but don’t stop there. It’s
well worth experimenting with the
following: vinaigrettes, pestos,
BBQ sauces, chutneys, and

14. Choose bread appropriate to
the sandwich you’re making.
Pair moist fillings with soft,
fluffy breads and you’ve got a
recipe for a sponge, not a
sandwich. As a general rule,
the moister the filling the drier
and denser the bread should

17. White and
whole wheat
bread varieties
have a mild
flavor, which
make them best
for mild fillings
such as meat,
vegetables and
various butters.

23. Breads such as rye
and sourdough
have distinct
flavors that can
often be acquired
tastes. Because
the flavor is often
strong, they make
the best
sandwiches when
paired with flavorful
fillings, such as
pastrami and
strong cheese.

25. We love lettuce and tomato in
sandwiches. They lend moisture,
crunch and freshness and provide a
wonderful foil for heavy, rich
ingredients. They are, however,
almost entirely water, and thus over
extended periods are prone to
wilting and, worse, making bread

26. Spread mayo, butter or cream cheese
all the way to the edges of each slice
of bread to create a seal against wet
sandwich fillings. Also, try packing high
moisture ingredients, like tomatoes,
pickles, and cucumbers, separately.
Just add them to the sandwich when
you’re ready to eat. Toasting the bread
can help, too.

27. There are two effective ways to take
some of the edge off sliced onions:
Either soak thinly sliced onions in
ice water for 20 minutes or so. Then
drain and blot dry. (This method
adds crispness.) Or toss sliced
onions with a generous sprinkling of
kosher salt. Wait a few minutes. Rub
salt into the onions, rinse, drain.

29. 1 Sandwiches
should be
attractively served
on plates for
individual serving
or on platters for
multiple serving.

31. 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.
2

32. Garnish

33. 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.
3

35. Arrange the
sandwiches by the
filling, with the
contents exposed to
make sandwich
selection more
obvious.
4

37. 5 Sandwich
quarters should
be arranged with
cut edge of the
sandwich pointing
up at the viewer.

39. 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.
6

40. Place vegetarian
sandwiches on a
separate tray from
sandwich made
with meat
products.
7

42. Handle food picks
carefully. Remove
food picks before
giving sandwiches
to children or
impaired adult.
8

44. 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.
9