Sandwiches
Sandwiches may be made from every kind of bread, fresh or
toasted, in a variety of shapes and with an almost endless
assortment of fillings, and different spreads.
(Bajao and Osorono, 2011, p.115)
In 1762, John Montagu, 4th Earl of Sandwich, invented the
meal that changed dining forever. As the story goes, he was
playing cards and did not want to leave the gaming table to eat.
He asked for a serving of roast beef to be placed between two
slices of bread so he could eat with his hands.
(www.foodtimeline.org/foodsandwiches.html)
Three Main Groups of Bread for Sandwiches
Loaves of Bread (sliced or unsliced)
A loaf is a shape, usually a rounded or oblong mass of
food, typically and originally of bread. It is common to
bake bread in a rectangular bread pan, also called a loaf
pan, because some kinds of bread dough tend to
collapse and spread out during the cooking process.
(https://en.wikipedia.org/wiki/Loaf)
Rolls, Baps, and Baguettes
A roll is a small, often round loaf of bread served as a
meal accompaniment. Rolls are also commonly used to
make sandwiches similar to those produced using slices
of bread.
(https://en.wikipedia.org/wiki/Bread_roll)
A bap is, at its simplest, a bread roll. At its more complicated, it is
tender pillow of dough, often made with milk, lard, and butter. The
bap is the ideal bread for a simple meat sandwich.
Example: Burger buns
(https://www.seriouseats.com/2012/10/british-bites-sausage-
bap.html)
A baguette is a long, thin loaf of French bread
that is commonly made from basic lean
dough.
(https://en.wikipedia.org/wiki/Baguette)
Pitta
A pitta is thin, flat bread, oval in shape. By
slitting along one side you can open out the
center cavity and make a pocket for fillings.
(Bajao and Osorono, 2011, p.115)
Sandwiches are divided into four parts and they are:
Base: Various types of bread slices or bread rolls are which acts as an underline.
Spreading: It is applied in bread slices to make it moist, sticky, and provides flavor and stops the
bread from soaking up moisture from filling.
Body: It is the combination of different fillings.
Garnish: It is the agent which adds eye appeals and enhances the presentation of food. For
example cherry, olive, tomato, carrot etc.
(https://www.kullabs.com/classes/subjects/units/lessons/notes/note-detail/7111)
Basic Spreads (Bajao and Osorono, 2011, p.116)
Mayonnaise
Mustard
Butter
Margarine
Peanut Butter
Jams and Marmalade
Basic Fillings (Bajao and Osorono, 2011, p.116)
Cheese
Egg
Cold Meats (Ex. Ham, Bacon, Sausages, etc.)
Poultry (Ex. Chicken, Turkey, etc.)
Seafood (Ex. Salmon, tuna, anchovy)
Leafy Vegetables (Ex. Lettuce, Cabbages, etc.)
Other Vegetables (Ex. Tomatoes, horseradish, onion, etc.)
Pickles
Types of Sandwiches (Bajao and Osorono, 2011, p.116)
Toasted Sandwiches
These are made by inserting a variety of
savory fillings between two slices of hot,
freshly buttered toast, e. g. scrambled egg,
bacon, fried egg, scrambled egg with chopped ham, or by inserting two slices of buttered bread
with the required filling into a sandwich toaster.
Bookmaker Sandwiches
This is an underdone minute teak between two
slices of hot buttered toast.
Double Decker and Treble Decker Sandwiches
Toasted and untoasted bread can be made into double
decker sandwiches, using three slices of bread with two
separate filings. Treble and quadro decker sandwiches may
also be prepared. They may be served hot or cold.
Open Sandwich or Scandinavian Smorrebrod
This is prepared from buttered slice of any bread
garnish with any type of meat, fish, eggs, vegetables,
salads, etc. Fillings in these types of sandwiches are
presented between two or more slices of bread.
Trimming and cutting are important aspects while
preparing this type of sandwich. The types of number
of fillings are determined the way it is cut and served.
