Unit 4 Sandwiches

Sandwiches

In simple terms, sandwiches may be described as two pieces of bread with some filling between them. However, in modern times where time is limited, sandwiches have become extremely popular and can range from delicate tea sandwich to traditional Scandinavian smørrebrod. They may be served cold or hot, plain or grilled or even toasted.

As the story goes sandwich was invented by an English Earl whose name was John Montague, the fourth Earl of Sandwich and is named after him. He was a  compulsive gambler and found no time to have an elaborate meal and would ask for a piece of meat to be put between two slices of bread and served to him.

Sandwiches may be served as snacks, for breakfast, tea parties, barbeques, entree, cocktail parties, buffets, etc. In addition, may be had as a whole meal by them.

Parts of a sandwich:-

1. Bread.
2. Spread
3. Filling
4. Garnish
5. Accompaniment

Bread

Bread may be sliced; they may be plain, grilled, fried or toasted. They may be cut into different shapes; however, this must be done after filling.

Types of bread used:-

• Loaf bread
• Brioche
• French bread
• Brown bread
• Burger buns
• Danish rye bread, etc.

 In case of sweet sandwiches:-

• Genoese
• Fruit Bread
• Meringue
• Croissants,and
• Puff/short crust pastry

Spreads

Spreads are substances applied on bread:-

• To moisten the surface of bread.
• To add to taste and flavor.
• For binding
• To add to nutrition.
• To prevent sogginess.
• To suffice,when there is no filling.

Types of Spread

Most spreads are savoury butters, mixed with salt, pepper, Worcestershire sauce, tobacco sauce, etc. These butters should not be frozen but at room temperature and slightly creamed for easy spreading. Some of these butters are:

• Lemon butter 
• Onion butter
• Olive butter
• Paprika butter
• Mayonnaise
• English mustard
• French butter
• Lobster butter

FILLINGS

Fillings are foodstuff, which is kept either on top or in between the slices of bread. It should be crisp, colourful, fresh, dry, juicy, clean and hygienic. There are types and types of fillings the variety are endless and amazing, but they could be grouped as meat, fish, poultry, egg, chesses, raw & cooked vegetables, cereals, fruits, etc.

TYPES OF FILLINGS

Some examples for cold sandwiches

·         Chopped hard-boiled eggs mixed with crumbled blue chesse with a little milk.

·         Cold meat loaf slices mixed with sour cream & horseradish.

·         Tuna salad with ripe avocado slices.

·         Cream chesse with chopped ripe olives. Some examples for hot sandwiches

·         Pan-fried shredded steak topped with crisp onion slices.

·         Shredded grilled fish topped with seafood cocktail sauce and lettuce.\

·         Stir-fried shredded chicken topped with green onions, bean sprouts and a dash of soya sauce.

GARNISHES

Garnishes are important for an attractive appearance and are necessary for proper eye appeal. Some garnishes used effectively, are parsley-sprigs, pimentos, tomatoes, olives, angelica cut in various shapes, etc. Fruits such as lemon, pears, pineapples, etc. add to the appearance. Garnishes may also be placed on the plate along with the sandwich, which also serves as an accompaniment for e.g. slices of tomatoes, lettuce leaves, pickled onions, gherkins, capers, etc.

  

ACCOMPANIMENTS

 The accompaniments for sandwiches may be hot or cold. The common accompaniments are Wafers, French fried potatoes, salads like Cole slaw, red cabbage salad, Russian salad, Woldorf salad etc. Propriety sauces like Tabasco sauce, Tomato ketchup, H.P. sauce etc. may be served along with sandwiches.

Points to be noted in sandwich preparation

Use stale one-day-old bread, which has a firm and a close fine texture for sandwiches

•  For rolled and pinwheel sandwiches use fresh bread.

•  For toasting use left over bread.

•  Use enriched and variety of breads for a wider choice

•Keep loaves sliced for speedy service.

•Use adjacent slices of bread so that they are of even sizes and can be easily cut and  wrapped.

•    Since modern breads have high water content, they are packed whilst still warm and therefore mould could infect the bread. Before using we should discard bread having blue/green patches.

•Avoid removing the crusts. This save time and give more apparent value, prevents bread from staling and breaking during service and handling.

•Cream the butter for easy spreading.

•Use only fresh ingredients

•Take care in matching the ingredients eg. Pineapple slices with white meat.

•Ingredients with high moisture content should -be added just before service.

•Follow the rules of storage

•Since sandwich preparation involves skill & speed, planning is very important.

•Make sandwiches “to order" if possible.

•Store all breads in original wrappers, except for the loaves in current use store the wrapped breads' on a clean shelf well away from the floor.

•Handle bread and fillings as little as possible during all processes, avoiding the use of hands if tools or equipment can do the job efficiently.

•Make prepared fillings only in such quantities as will be used during one serving period. Hold them at 40⁰ F or lower. Avoid leftovers. Never hold over any perishable foods or fillings that have been at room temperatures for four hours or more. Never expose fillings at room temperatures for long periods, as food poisoning bacteria grow rapidly in many sandwich fillings and even in bread moistened by mayonnaise or salad dressings, etc.

•Serve unwrapped sandwiches immediately.

•Immediately following preparation, wrap all sandwiches not to be served at once, in semi/permeable, moisture/vapour 'proof; paper, refrigerate immediately. Never use a dampened cloth or towel to keep bread or sandwiches moist because this procedure provides an ideal media for rapid growth of harmful bacteria.

•Sandwiches may be stored for 12-24 hours at temperatures under 40°F, if they have been prepared carefully and quickly under rigid sanitary conditions. The best hold temperature is 40°F.

•    Avoid stacking sandwiches in large units or placing them in cardboard boxes as these methods may affect the quality.

•    The danger incubation zone for most food poisoning bacteria is from 40°F. to 60°F. Maximum time limit for holding sandwich fillings at incubation temperature is four hours. Do not risk food poisoning by extending this. Display sandwiches only in such quantities as can be used during one serving period.

TYPES OF SANDWICHES

OPEN SANDWICH

These are made with one slice of bread and the filling is visible in this type of sandwiches.

CLOSED SANDWICHES

These are made with two slices of bread with fillings in between. There are many variations for e.g.

SWEET SANDWICH

Prepared with thin slices of stale Brioche and filled with chopped fruits or jam or thick sweet custard.

    SANDWICH CAKE

These look like iced layer cakes and for these round bread loaves are used. They are sliced in two or three round slices and different savoury spreads/fillings are used and they are iced on top with soft icing containing butter, cheese, etc.it is cut into wedges.

PINWHEEL

The top crust is taken out of the sandwich loaf, it is then sliced length wise and butter and soft filling spread evenly. It is then rolled firmly. This sandwich is cut into roundels.

CLUB SANDWICH

This sandwich is served hot and consists of two buttered slices of toast. One slice is the base on which sliced cooked chicken, egg, lettuce, tomatoes, grilled bacon or ham may be placed. The other slice is placed on top, pressed firmly, trimmed and decorated and served between folds of a paper napkin.

DOUBLE DECKER

In this sandwich, three slices are used, the middle slice is buttered on both sides and filling is placed in both the layers. It is pressed firmly, trimmed and held together with a cocktail stick with stuffed olive or cherry.