SANDWICHES

It’s no good telling you about John Montague, the Fourth Earl of Sandwich. No doubt
you know all about that…..At least I hope you do!!

A sandwich may be many different things to different people – it can be a delicious bit of
nonsense, that makes you ask for more! It can be prim and proper and just a bit stodgy –
or staunch and hearty – or it might just be an empty promise!!!!

It is difficult to actually pin point when the sandwich actually appeared as a form of food
presentation. We do know that the concept of wrapping bread around a filling for
portability is ancient. It parallels the invention of bread. The sandwich involves bread in
one way or the other. There is a universal chain of food items worldwide which all have a
connection of a filling enclosed in a starchy casing. In China there is the Spring roll or
the Egg roll; in Italy there is the Calzone; in Mexico, the Burrito; in Spain, the
Empanada, Greece has the Pita and we have the Vada Pao !!!!.

Field workers in France have long had the custom of eating meat enclosed in two slices
of bread. In southern France, it is customary to provide those setting out on a long
journey with slices of cooked meat, sandwiched between two slices of bread. The Pain–
Bagnat of Nice is a definite example of a sandwich that has been around for centuries.

The term SANDWICH came into being about 200 years ago. There lived a notorious
gambler in the court of George III His name was John Montague, the Fourth Earl of
Sandwich (1718-1792). The Earls gambling affliction was such, that he would enter into
24 hours marathons at the gaming tables. Any eating that had to be done had to be quick
and not to detract from the task at hand. The Earl’s butler, who knew his master’s
intensity, would place pieces of bread with cheese or meat for his sustenance. The rest is
…..Well, not just history…..but the history of the Sandwich. Today, it is difficult to
imagine a full-scale food service operation without the sandwich being a part of it.

PARTS OF A SANDWICH

The four parts of a sandwich can be listed as:

- Bread - Filling
- Spread - Garnish

I Bread

Various types of bread can be used to make sandwiches

a. The Pullman loaf or the sandwich bread is the most popular. This may be
white or brown
b. Rolls – including hard and soft rolls, burger rolls, hot dog rolls, croissants and
Vienna rolls are all popular.

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 c. French bread and baguettes for foot longs and submarine sandwiches
d. Bread made of various flours such as rye, whole wheat, maize, multigrain
e. Unleavened bread like pita
f. Flavored bread like cinnamon bread, raisin bread, fruit and nut bread.

II Spread

The main function of the spread is to hold the filling and the bread together. It also forms
a protective layer on the bread and prevents it from getting soggy from the moisture in
the filling. Moreover, it adds to the taste of the sandwich and in case of children,
contributes to the nutritive value
 Plain and compound butter like anchovy, herb, parsley butter
 Mayonnaise and its derivatives
 Low fat spreads like margarine
 Cheese spreads and cheese paste
 A combination of the above.

III Filling

Could be a variety of limitless items. The filling gives the sandwich its name.Fillings
could include meat, poultry, fish, eggs, cheese, vegetables. Salami, cooked roast chicken,
ox tongue, sliced cucumber and tomato are all popular fillings.
The filling could be a single item, or a combination of several. Ham and cheese,
Cucumber and chutney, Bacon and tomato. It is important that the combinations are
complementary to each other.

IV Garnish

To enhance the appearance and the presentation of the sandwich, it is necessary to create
eye appeal. The garnish is not absolutely essential and can be avoided in an informal
setting. The sandwich may be a simple unadorned bit of bread with a filling or a
masterpiece fit for a king. Various garnishes will include a stuffed olive, a pickled onion,
capers, gherkins or parsley. The garnish should be delicate and dainty and not
cumbersome and ugly.

The sandwich is no doubt the favorite lunch time food. For a typical customer, one who is
in a rush, one who is hungry, the sandwich is the ideal food. It is quickly made and
served, convenient to eat, easily adaptable to many variations. It can satisfy almost any
palate and nutritional requirement. Properly made, it can be a very wholesome meal.
Sandwich has long been the domain of the pantry department, along with salads and other
cold snacks. Preparing sandwiches to order is one of the fundamental skills required in
modern food production techniques.

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TYPES OF SANDWICHES

1 Conventional, Closed or Lunchbox Sandwich

These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and
vegetables. They may be served whole or cut into neat triangles, with or without the crust
removed. White or whole meal bread can be used or any other similar bread. They are
served in bars, cafes, coffee-shops and snack counters. They are the ideal item for the
lunchbox that school children and office-goers carry. The filling is usually heavy and
hearty, as the objective is to provide a wholesome and nutritious meal. Or, it could be
light and fancy ….the perfect food for the weight watcher.

2. Tea Sandwiches

These are similar to the above but are cut into smaller triangles or in fingers. They are
served at afternoon tea, usually with a very light filling. The crust is normally removed so
that they look prim and proper like the high society ladies who usually eat them!!!! They
will be suitably garnished for service.

3. The Buffet Sandwich

These are similar to the conventional sandwich but are cut into fancy shapes like hearts,
diamonds, and ovals, with sandwich cutters. Obviously, there will be a lot of wastage and
can only be used when cost permits.

4. Continental or French Sandwiches

Consists of crusty French baguettes slit horizontally, well buttered with a savory filling. It
can be garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or
cut into pieces so that they can be lifted easily. If left whole, they are referred to as foot
longs. In America, they are called submarine sandwiches.

5. Double Decker / Triple Decker and Club Sandwiches

These are extremely popular these days. If you top an ordinary sandwich with another
filling and close that with a third slice of bread you get a double - decker (two fillings,
three slices of bread). Similarly, a triple - decker will have three fillings and four slices
of bread. A club sandwich will have multiple fillings and multiple slices, all piled up one
over the other. The fillings must be substantial and complement each other. There must
be a balance in the fillings. The bread in a club sandwich may be toasted or grilled but in
a double decker or a triple decker, plain bread may be used as well. These sandwiches are
cut diagonally into half for service so that they can be eaten easily.

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6. Open Sandwiches

Are technically not sandwiches, as a sandwich needs two slices of bread. But for
convenience, they are classified as sandwiches. If the top slice of a sandwich is
missing….what do you call it?….half a sandwich?? A garnished piece of bread? Until a
better name is found, we can call it an open sandwich. Open sandwiches are slices of
buttered bread on top of which is arranged a variety of toppings. The bread is then
trimmed and garnished. They may even be cut into fancy shapes. The bread may be white
or brown, toasted or plain. They should not be confused with canapés, which have a
variety of different bases. Please remember that sandwiches are not made only to please
the eye and look pretty on the platter. They must please the eye….yes, but they must also
satisfy the palate.

7. Fancy Sandwiches

Ribbon sandwiches
Checker Board sandwich
Pinwheel Sandwich
Rolled sandwich
Mosaic sandwich
These are a variety of fancy sandwiches which look good when put on exhibition and
display. They add a new dimension to a cold buffet presentation.

8. Hot Sandwiches

These are hot snacks but are really a hot sandwich. These include:
- Book Maker (England) *
- Strammer Max (Germany) *
- Lindstrom (Sweeden) *
- Croque Monsieur/Madame (France) *
- Reuben*

GENERAL RULES FOR SANDWICH MAKING

1. Soften the butter before spreading.

2. Smooth fillings like fish paste and cream cheese spread easiest at room temperature.
3. Use a palette knife for easy spreading
4. Ideally, the bread should be 12 to 18 hours old. This ensures easy slicing.
5. Butter both slices of the bread being used for the sandwich. It helps to hold the
sandwich together
6. Use sliced bread….it is neater and more convenient.
7. If cutting the bread yourself, arrange the bread slices in the order they have been cut.
8. Use sufficient filling. The label should not be the only means of identification of the
sandwich.
9.Wrap prepared sandwiches in cling film or in a moist duster in separate batches for easy
identification.