These Sandwiches Are Usually Prepared in the Hot Station

Sandwiches

In 1702, the Earl of Sandwich invented the sandwich by putting a slice of meat between two slices of bread and serving it to his guests. Sandwiches are one of the most popular foods because they are quick, filling and easy to eat. Sandwiches may be either served hot or cold.

Hot Sandwiches

-Hors d’oeuvre is a French word for a small bit of tasty food served before dinner. It is often a small, hot sandwich.

-These sandwiches are usually prepared in the hot station.

-Grilled sandwiches are often prepared by the short order cook.

Cold Sandwiches

The five basic types are:

1. canapé: a small, eye-appealing sandwich served before the first course, usually at dinner

2. regular sandwich: made with a filling between two slices of bread

3. open-faced sandwich: consists of one slice of bread with a filling and an attractive garnish

4. decker sandwich: made with at least three slices of bread and two types of filling

5. specialty sandwich: usually a filling placed in a crusty roll. It is often given an attention-getting name such as hoagie, submarine or hero.

Bread

When making sandwiches, it is best to use bread that is 24 hours old because bread that is too fresh is not firm enough for sandwich making.

Pita Bread: originated in the Near East. It is soft, thin, yeast bread which becomes hollow in the center when baked. This “pocket” can be filled to form a sandwich.

Tortillas: thin, pancake like breads originally from Mexico and Cuba. The tortilla may be soft with a filling in it or it may be fried crisp in a folded shape to hold the filling.

When storing bread, refrigerate it until it is being used. Also, bread may be bought in large quantities and frozen until needed.

Spread - A thin coating of butter, margarine or mayonnaise on bread which makes it more flavorful and moist. Spreads also help keep the filling from soaking into the bread. Mayonnaise should only be added to the bread close to serving time because if it is applied too early, the bread will become soggy.

Filling – the ingredient(s) placed on the slice of bread to make a sandwich

- fillings may be “dry” or moist

- “dry” refers to such ingredients such as sliced meats, poultry and cheese

- “dry” does not mean a dry-tasting sandwich

Sandwich Production

Sandwiches are put together using a production line. This ensures that large numbers of identical items can be assembled quickly. Tools and ingredients are arranged on a clean, uncluttered surface in the order they will be used.

The most desirable quality for sandwiches is freshness. Therefore, when storing sandwiches, stack them on a tray and cover them with waxed paper and then a clean, damp towel.