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Unit 29: Sandwiches. Versatile, profitable, popular, and served all day, there is a sandwich for everyone. Four Basic Components. Bread, most types Spread to keep bread from becoming soggy Fillings, endless possibilities Garnish. Types of Sandwiches. Open-faced.
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Unit 29: Sandwiches Versatile, profitable, popular, and served all day, there is a sandwich for everyone American Culinary Federation: Culinary Fundamentals.
Four Basic Components • Bread, most types • Spread to keep bread from becoming soggy • Fillings, endless possibilities • Garnish American Culinary Federation: Culinary Fundamentals.
Types of Sandwiches • Open-faced American Culinary Federation: Culinary Fundamentals.
Types of Sandwiches (continued) • Club sandwich American Culinary Federation: Culinary Fundamentals.
Types of Sandwiches (continued) • Griddled American Culinary Federation: Culinary Fundamentals.
Types of Sandwiches (continued) • Finger American Culinary Federation: Culinary Fundamentals.
Types of Sandwiches (continued) • Closed-faced American Culinary Federation: Culinary Fundamentals.
Bread determines how and what can be put into the sandwich Shapes, types of batter and flavors, textures, all effect the type of closed sandwich Ethnic breads usually have traditional fillings Fine-grained, like pullmans, are good for clubs, tea, and basic, two-slice items; they will slice without crumbling Coarse-grained are good for large sandwiches Rolls, round or long, are split for fillings Flatbreads may be split and filled or used as a base for an open-faced sandwich Wraps are great for shredded, creamy fillings The Elements American Culinary Federation: Culinary Fundamentals.
Spreads • Fat-based spread keeps the bread from getting soggy, for awhile • Add palatability • For salad-type fillings such as tuna or chicken, bread will need no spread • Types of spreads are dairy-based (cream cheese), flavored butters, mayonnaise, ketchup, mustard, vegetable and herb spreads, jelly, jam and compotes, guacamole, mayonnaise • The spread should be complimentary to the filling American Culinary Federation: Culinary Fundamentals.
The Fillings • The Focus of the Sandwich • May be cold, hot, chopped, ground, sliced • Can be Meat, fish, poultry • Grilled, roasted, marinated, baked • Cheese, cheese spreads • Eggs, egg salad, or a combination American Culinary Federation: Culinary Fundamentals.
Garnish • Well-trimmed and cleaned • Sliced correctly to be contrasting but not overpowering • Crisp, fresh, and complimentary • Most lettuce, sprouts, tomatoes, peppers, olives, and cucumbers are marinated American Culinary Federation: Culinary Fundamentals.
Finger and Tea Sandwiches • Mise en place is key • To do sandwiches, everything must be lined up for production • Chef should not have to run for one item • That includes foods, equipment, and holding containers or plates if it is à la carte • Cut close to service and if prepared in the morning, cover tightly so the bread does not dry out • Straight-edge cuts are the best yield, but other shapes will make a banquet tray very attractive American Culinary Federation: Culinary Fundamentals.
Production Guidelines • Organize your work station • Tools, food, equipment • Food well-chilled • Equipment immaculate • Holding equipment clean and dry • Wrapping paper or chilled plates • Organize the work flow to be comfortable to you American Culinary Federation: Culinary Fundamentals.
Production Guidelines (continued) • Prepare all your slices, spreads, garnishes ahead • Do not slice bread too far ahead • Some fillings may be portioned on a sheet pan ahead and kept chilled • Major BLT production can be preassembled ahead, just spread the bread and pick up the layers of bacon, lettuce, and tomato, cover, slice, and plate American Culinary Federation: Culinary Fundamentals.
