Chapter 4

Sandwiches

Chapter 4 Objectives

Define various types of sandwiches Identify a number of international

sandwiches Identify appropriate breads, spreads,

fillings, and garnishes for sandwiches depending on the occasion

Recognize the appropriate presentation style of sandwiches

The Naming of the Sandwich

Named for the infamous gambler, John Montague, the Fourth Earl of Sandwich

According to legend, Montague would not leave the gaming tables because he did not want to break his winning streak

He asked that some bread filled with meat be brought to him

The rage for sandwiches begins

The Sandwich Manual

Louis P. De Gouy published Sandwich Manual for Professionals in 1940

He was a chef at the Waldorf-Astoria Hotel

The book describes the assembly of hundreds of sandwiches organized into specific categories

Sandwiches

The unifying theme of a sandwich is that it is a tasty filling served on bread or in a similar wrapper

Styles of sandwiches: Cold sandwiches Hot sandwiches, including grilled Finger and tea sandwiches

Sandwich Elements: Bread

Characteristics of the bread and how they will fit in with the sandwich should be considered

Bread should be firm enough and thick enough to hold the filling but not so thick that the sandwich is too dry to enjoy

Most bread can be sliced in advance as long as they are covered to prevent drying

Some sandwiches call for toasted bread which should be done immediately before assembly

Sandwich Elements: Bread

Bread choices include: Pullman loaves of white, wheat, or rye Peasant-style bread such as sourdough,

baguettes, and other artisan breads Flatbreads including foccacia, pita,

ciabatta, and lavash Rolls, including hard, soft, and Kaiser rolls Wrappers such as crêpes, rice, and egg roll

wrappers Flour and corn tortillas

Sandwich Elements: Spreads

Applied directly to the bread Acts as barrier to keep bread from

getting soggy Adds moisture Helps hold sandwich together as it is

being held and eaten

Sandwich Elements: Spreads Spread options

include: Mayonnaise (plain or

flavored, such as aïoli or rouille) or creamy salad dressings

Plain or compound butters

Mustard or ketchup Spreadable cheeses,

such as ricotta, cream cheese, or mascarpone

Nut butters

Tahini, olive, or herb spreads (hummus, tapenade, or pesto, for example)

Jellies, jams, compotes, chutneys, or other fruit preserves

Mashed avocado or guacamole

Oils or vinaigrettes

Sandwich Elements: Fillings

Fillings are the focus of the sandwich May be cold or hot May be substantial or minimal Should determine how the other

elements of the sandwich are selected and prepared

Sandwich Elements: Fillings

Choices for fillings include: Sliced, roasted, or simmered meats (beef,

corned beef, pastrami, turkey, ham, pâtés, and sausages)

Sliced cheeses Grilled, roasted, or fresh vegetables Grilled, pan-fried, or broiled burgers,

sausages, fish, or poultry Salads of meats, poultry, eggs, fish, or

vegetables

Sandwich Elements: Garnishes Garnishes

include: Slices of cheese Sliced tomato Onion slices Lettuces and

sprouts Green or side salads

Sliced fresh vegetables

Pickle spears or olives

Dips, spreads, or relishes

Sliced fruit

Presentation Styles

Closed sandwich: top and bottom slice of bread

Club sandwich: a closed sandwich with a third piece of bread

Open-faced sandwich: one piece of bread acting as a base

Finger and tea sandwich: cut into shapes using straight edges to get best yield, though some are cut into ovals, circles, and other special shapes

Sandwiches Around the Globe France

Croque Monsieur (grilled cheese with Gruyere, ham and mustard)

Croque Madame (Croque Monsieur with an egg)

Tartines (open-faced sandwiches) Italy

Crostini or crostone (open-faced) Panini (closed-faced and grilled) Tremezzini (tea sandwich)

Sandwiches Around the Globe Germany

Pumpernickel filled with regional cured meats and sausages

Spain Montadito (a canapé or crostini)

Vietnam Bahn Saigon (French baguette with

cinnamon pâté and green papaya salad as filling)