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Sandwiches
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Overview
A staple and favorite of lunchtime
food
Served quickly and very adaptable
Normally associated with the pantry
department
The hamburger is still #1
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Breads
Types
Pullman or sandwich loaves of white bread
Rolls, including hard and soft rolls, hamburger and
hot dogs rolls
Italian, French, or Cuban bread, including sourdough
and ciabatta
Whole wheat
Cracked wheat
Rye and pumpernickel
Pita bread
Raisin bread
Cinnamon bread
Fruit and nut breads
Focaccia
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Bread Storage
Fresh bread is essential for top-
quality sandwiches. The following
measures should be taken to ensure
freshness:
Daily delivery of bread
Keep bread tightly wrapped in
moistureproof wrapping
French and hard-crusted breads should
not be wrapped
Store at room temperature
Day-old bread may be toasted without
loss of quality
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Spreads
Purpose of Spreads
To protect the bread from soaking up
moisture from the filling
To add flavor
To add moisture or mouth feel
Butter
Butter should be soft enough to spread
easily without tearing the bread
Whipping gives butter greater volume
Some operators use margarine in place of
butter
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Mayonnaise
Is often used in place of butter because it
contributes more flavor
Should always be refrigerated
Other Spreads
Pesto
Liver pt
Hummus
Babaganouj
Guacamole
Romesco
Spreads (contd)
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Fillings
Beef
Sliced roast beef
Hamburger patties
Small steaks
Corned beef
Pastrami
Tongue, smoked or
fresh
Pork Products
Roast Pork
Barbecued Pork
Ham, all types
Bacon
Canadian Bacon
The heart of the sandwich, almost anything is fair game
for a sandwich
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Fillings (contd)
Poultry
Turkey Breast
Chicken breast
Sausage Products
Salami
Frankfurters
Liverwurst
Bologna
Luncheon meats
Grilled sausages
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Fillings (contd)
Cheese
Cheddar types
Cream Cheese
Swiss types
Processed cheese
Provolone
Cheese spreads
Fish and Shellfish
Tuna
Sardines
Anchovies
Smoked Salmon
and lox
Fried fish portions
Grilled or pan-fried
fish fillets
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Fillings (contd)
Bound Salads
Ham salad
Tuna salad
Chicken Salad
Egg salad
Vegetable items
Lettuce, tomato,
and onion are
indispensable, and
nearly any
vegetable item
may be used
Miscellaneous
Peanut butter
Jelly
Eggs
Nuts
Fruits, fresh or
dried
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Types of Sandwiches
Cold sandwiches
Simple cold sandwiches
Multidecker sandwiches
Open-faced sandwiches
Tea sandwiches
Wraps
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Hot Sandwiches
Simple hot sandwiches
Open-faced sandwiches
Grilled sandwiches
Deep-fried sandwiches
Hot burritos, Quesadillas, Filled
enchiladas, pizza
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Setting up the Station for Prepared-to-
Order Sandwiches
Ingredients
Prepare ingredients
Arrange and store ingredients for maximum
efficiency
Sanitation
Portion control
Equipment
Storage equipment
Hand tools
Portion control equipment
Cooking equipment
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Setting up and Preparing
Sandwiches in Quantity
Assembly line production is the most
efficient way. It simplifies movements
and keeps ingredients cold by being able
to do the production in less time.

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Service
With few exceptions, such as
hamburgers and hot dogs,
sandwiches are cut before service.
This makes the sandwich easier to
eat and a more attractive
presentation

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Pizza Napoletana
Naples, Italy prides itself with being
the birthplace of pizza.
Today, creativity calls the shots
with pizza. Be creative.