BASIC COMPONENTS OF A SANDWICH

1. The 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.

2. Moistening Agent – 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.

3. 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, 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

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B. Buns and Rolls

1. Sandwich rolls – come in all sizes,

shapes and textures. The softest include
hamburger buns and hot dog rolls.

2. French and Italian bread - rolls including sourdough

and ciabatta, split horizontally. It works well for 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, it ranges in size for 6 inch-14 inch or larger
preferably used for quesadillas and burritos.

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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 possible fillings you may use separately or in combination.

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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, liver wurst, 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 fillings combinations

 Chicken Salad
 Egg and Cheese
 Chicken and Bacon
 BLT – Bacon Lettuce and Tomato (also contain eggs)
 Cheese and Onion
Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber

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 Pimiento Cheese
 Peanut Butter and Jelly
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise, lemon juice, cheese, apple , onions.
 Cream Cheese with finely chopped celery and grated carrots

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. Prepare 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:

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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.

Show that you learned something by doing this activity

B. Try Me
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.

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

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

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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 sandwich do 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.

To Prepare Pinwheel Sandwich

Materials/
Ingredients:
5 Slices white bread
5 pcs Ham / any spread
Procedures:
1. Assemble bread and toppings/ spread

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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