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Ingredients Used For Sandwiches: Breads

This document provides information about the basic components and types of sandwiches. It discusses the structure, moistening agents, and fillings used in sandwiches. Various breads that can be used as the base are described, as well as popular meat, cheese, and vegetable fillings. Guidelines for preparing sandwiches efficiently in large quantities are also presented. The key elements of a sandwich - the bread base, moistening agent (such as butter or mayonnaise), and fillings - are identified. Different types of cold and hot sandwiches are listed.

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Abby Manaois
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1K views19 pages

Ingredients Used For Sandwiches: Breads

This document provides information about the basic components and types of sandwiches. It discusses the structure, moistening agents, and fillings used in sandwiches. Various breads that can be used as the base are described, as well as popular meat, cheese, and vegetable fillings. Guidelines for preparing sandwiches efficiently in large quantities are also presented. The key elements of a sandwich - the bread base, moistening agent (such as butter or mayonnaise), and fillings - are identified. Different types of cold and hot sandwiches are listed.

Uploaded by

Abby Manaois
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Ingredients Used

For Sandwiches
Breads

Meats

Poultry

Fish and
Shellfish
Cheese

Spreads

Condiments

Vegetables

Miscellaneous

Basic Components
of a Sandwich
1.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.

3. Filling consists of one or


more ingredients that are
stacked, layered or folded
within or on the structure
to form the sandwich.

Types of Sandwiches
COLD SANDWICHES
1. Open-faced Sandwiches

2. Regular Cold Sandwiches

3. Pinwheel
Sandwiches

4. Tea Sandwiches

5. Multi-decker
Sandwiches

6. Wrap/Rolled
Sandwiches

HOT SANDWICHES
1. Regular Hot Sandwiches

2. Hot Open-Faced
Sandwich

3. Grilled Sandwiches

4. Deep Fried Sandwiches

5. Filled rolls, focaccia or


pitta bread

Breads
A. Yeast Bread

White Bread

Whole Wheat
Bread

Rye Bread

B. Buns and Rolls

Sandwich Rolls

French and Italian bread

C. Flat Breads

Pita

Focaccia

Lavash

Tortillas

D. Wraps
1.Tortillas
2.Sandwich wraps

E. Quick Breads

Fillings and
Spreads
Sandwich Fillings
The filling is the heart of
the sandwich.
It provides flavor and
body to the sandwich.
TYPES OF FILLINGS
1. Dry Fillings
2. Moist Fillings

A. Meat and Poultry


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.

B. Cheese
C. Fish and shellfish
D. Mayonnaise based
salad
E. Vegetable items
F. Miscellaneous
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
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
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.
Common Spreads
Butter
Mayonnaise

Preparing Sandwiches
When you are making
sandwiches in quantity or by
order, your goal is to make
the production as efficient
and quick as possible.
Tips:
1. Preparation of
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.

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