Composition

2. Composition • Base • Bread or dough product • Carrier of the other ingredients • Should be sturdy enough to hold ingredients without becoming limp or broken • Moistening Agent • Lubricates and binds the sandwich • Adds moisture to improve flavor and texture • Prevents filling from wetting bread © 2007 Thomson Delmar Learning. All Rights Reserved.

3. Composition • Filling • Main event • Can consist of one or more ingredients • Can be hot or cold or a combination of both • Endless variety © 2007 Thomson Delmar Learning. All Rights Reserved.

4. Building a Sandwich • Sandwich station components: • Have a designated area with lots of table space • Design a flow chart for the assembly • Have ingredients cut to exact size • Make sure ingredients are of highest quality • Have ready for use all equipment necessary • Do not omit seasonings during production • Knife for cutting should be correct length and sharpened regularly • Rotate stock efficiently • Ready-to-eat foods should be produced with gloved hands © 2007 Thomson Delmar Learning. All Rights Reserved.

5. Types of Sandwiches • Cold: ideal for carriage • Filled roll or bun: most popular • Cold wrapped: wonderful eye appeal when cut • Open-faced: regularly served as entrées • Closed or filled: can be made with 2, 3, and 4 slices of bread with filling in between each layer © 2007 Thomson Delmar Learning. All Rights Reserved.

6. Types of Sandwiches • The Sandwich Buffet • Efficient method of feeding many people, while allowing them to choose their ingredients • Guests are served quickly because they can assemble at their table © 2007 Thomson Delmar Learning. All Rights Reserved.

7. Types of Sandwiches • Hot Sandwich • Hot Wrapped Sandwiches • Grilled: filling is placed between or on top of bread then placed on a grill/griddle/char-grill for cooking • Fried: shallow frying or sautéing after being dipped in a coating for added color and texture © 2007 Thomson Delmar Learning. All Rights Reserved.

8. International Sandwiches • Indian Taco • Originally known as Navajo taco; rolled in bread and eaten as is • Consists of a combination of beans, cooked ground beef, chopped lettuce, sliced tomato, shredded cheese, topped with green chili • All ingredients are place on a crispy circle of Navajo or Indian fry bread © 2007 Thomson Delmar Learning. All Rights Reserved.

9. The Burger • One of the world’s most popular sandwiches • Origin is not clear • Consists of one, two, or multiple thin meat patties that have been griddled or char-grilled, traditionally served on a sesame bun with pickle, mayonnaise, mustard, ketchup, lettuce, and tomato © 2007 Thomson Delmar Learning. All Rights Reserved.

10. Monte Cristo • First served in California in the early 1950s • Consists of ham, turkey, or chicken and Swiss cheese between slices of white bread, dipped in beaten egg, and either deep-fried, pan fried in butter, or griddled until golden brown • Accompanied with a side of maple syrup, currant jelly, strawberry jam, or cranberry sauce for dipping © 2007 Thomson Delmar Learning. All Rights Reserved.

11. The Club Sandwich • Origin is not clear • Earliest recorded appearance was 1903, with recipes in 1906 • Ingredients include chicken breast, mayonnaise, bacon, lettuce, and tomato • Cut into triangles, skewered with wooden picks © 2007 Thomson Delmar Learning. All Rights Reserved.

12. Knuckle Duster • Relatively new creation, generally found in areas where lobsters are harvested and farmed • Consists of seasoned lobster knuckle meat sandwiched between a crusty roll or bun, with lemon mayonnaise spread and salad greens © 2007 Thomson Delmar Learning. All Rights Reserved.

13. Barbecue Sandwich • Pulled, sliced, or chopped meats and poultry • Added ingredients include sautéed onions and garlic, moistened with a piquant barbecue sauce on a sturdy bun or roll © 2007 Thomson Delmar Learning. All Rights Reserved.

14. Philly Steak • Created during the 1930s in the Italian immigrant section of South Philadelphia © 2007 Thomson Delmar Learning. All Rights Reserved.

15. French Dip • Created in 1918 by Philippe Mathieu • Resulted from the roll having accidentally been dropped into the dripping from a roasting pan • Consists of thinly sliced roast beef on a long crusty French roll, served with a side dipping sauce made from the juice obtained from roasting the meats (au jus) © 2007 Thomson Delmar Learning. All Rights Reserved.

16. The Reuben • Created by Arnold Reuben around 1927 • Consists of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, between 2 slices of rye bread © 2007 Thomson Delmar Learning. All Rights Reserved.

17. Cajun Po’ Boy • Invented in New Orleans in the 1920s • Name came from striking streetcar workers • Consists of an assortment of meats with gravy and fried seafood, dressed with condiments and salads © 2007 Thomson Delmar Learning. All Rights Reserved.

18. Soft-Shell Crab • Relatively new creation • Crabs are harvested after molting and are very tender and succulent when fried or roasted • Generally, they are coated in buttermilk, dusted with cracker crumbs or cornmeal, and fried; served with a moistening agent between toasted muffins or hero rolls • May be served open-faced in creative ways © 2007 Thomson Delmar Learning. All Rights Reserved.

19. Cuban Sandwich • Known as the cubano • Originated in Cuba; is popular in southern Florida • Consists of ham and roast pork, mayonnaise, mustard, dill pickles, and Swiss cheese on Cuban bread, or light French bread © 2007 Thomson Delmar Learning. All Rights Reserved.

20. Swedish Smorgasbord • Means a sandwich board or buttered-bread table • Contains dishes that represent sun, sea, and sky • Served in several courses; takes the form of a buffet table in a restaurant • Can also be a multicourse meal at someone’s home • Commonly served during the holiday periods • Generally served on small Swedish crisp breads, giving them the appearance of open sandwiches • Accompanied with lots of colorful treats with garnishes and salads © 2007 Thomson Delmar Learning. All Rights Reserved.

21. British Tea Sandwiches • Closed sandwiches that are trimmed and neatly cut into nice shapes, with crusts removed • Featured on afternoon tea and some high tea menus • Very dainty and little, with great care taken in production • Bread is basic white and brown • Fillings are very traditional, including egg and mustard cress, cucumber, smoked salmon and cream cheese, and cheddar and chutney © 2007 Thomson Delmar Learning. All Rights Reserved.

22. Greek Gyro • Common street food served as a snack, lunch, or dinner entrée • Consists of well-seasoned lamb, or a combination of pressed beef and lamb • Thinly sliced meat is folded in pita bread and heated on the grill • The meat is topped with a yogurt sauce, lettuce, and tomato © 2007 Thomson Delmar Learning. All Rights Reserved.

23. Mediterranean/Middle Döner Eastern Kebab • The name refers to the same technique as the Greek gyro • It means to turn • Meats can include lamb, beef, or chicken; whole, ground, and spiced • The meat is served wrapped in a flat bread and topped with sauces and salad ingredients © 2007 Thomson Delmar Learning. All Rights Reserved.

24. Mexican Taco • Made of succulent charcoal-grilled meats, onions, peppers, and smoky chilies wrapped in a warm flour or corn tortilla • Considered a convenience food to Hispanics • Can be eaten as a snack or meal; travels well • Commonly served with roasted tomato salsa and spicy chili sauce © 2007 Thomson Delmar Learning. All Rights Reserved.

25. Italian Panini • Panini means little rolls or little bread • A peasant-style closed sandwich • Consists a variety of ingredients served on large slices of bread, then grilled between a clamshell grill © 2007 Thomson Delmar Learning. All Rights Reserved.

26. French Croque Monsieur • The original grilled cheese sandwich • Consists of Gruyere cheese and lean ham layered between two slices of crustless white bread, fried in clarified butter • Originated in 1910 in Paris © 2007 Thomson Delmar Learning. All Rights Reserved.