Bonophool Banerjee

(for 4th semester)

Sandwiches
It’s no good telling you about John Montague, the Fourth Earl of Sandwich. No doubt you
know all about that…..At least I hope you do!!

It is difficult to actually pin point when the sandwich actually appeared as a form of food
presentation. We do know that the concept of wrapping bread around a filling for portability
is ancient. It parallels the invention of bread. The sandwich involves bread in one way or the
other. There is a universal chain of food items worldwide which all have a connection of a
filling enclosed in a starchy casing. In China there is the Spring roll or the Egg roll; in Italy
there is the Calzone; in Mexico, the Burrito; in Spain, the Empanada, Greece has the Pita
and we have the Vada Pao !!!!.

Field workers in France have long had the custom of eating meat enclosed in two slices of
bread. In southern France, it is customary to provide those setting out on a long journey with
slices of cooked meat, sandwiched between two slices of bread. The Pain–Bagnat of Nice is a
definite example of a sandwich that has been around for centuries.

The term SANDWICH came into being about 200 years ago. There lived a notorious gambler
in the court of George III His name was John Montague, the Fourth Earl of Sandwich (1718-
1792). The Earls gambling affliction was such, that he would enter into 24 hours marathons
at the gaming tables. Any eating that had to be done had to be quick and not to detract from
the task at hand. The Earl’s butler, who knew his master’s intensity, would place pieces of
bread with cheese or meat for his sustenance. The rest is …..Well, not just history…..but the
history of the Sandwich. Today, it is difficult to imagine a full-scale food service operation
without the sandwich being a part of it.

The sandwich is a favourite and convenient lunchtime food. It is quickly made and served
and adaptable to so many variations that it satisfies nearly every taste and nutrition
requirement. Sandwiches have long been the domain of the pantry department, along with
salads and other cold preparations. However, when you consider that the most popular
sandwich today is the hamburger, you realize that sandwich preparation is as much the
responsibility of the short-order cook as it is of the pantry cook. Preparing hot and cold
sandwiches to order is one of the fundamental skills required in modern food service.

Sandwiches are generally thought of as two thin slices of bread put together with a filling,
such as meat, cheese, fruit, etc. However, there are as many varieties of sandwiches as of
salads and they serve a large number of purposes. For instance, they may be merely two
pieces of buttered bread put together or they may be elaborate both as to shape and contents.
In reality, many different things are considered as sandwiches. Sometimes one piece of bread
spread with a filling and usually decorated in some way is served with afternoon tea or a very
light luncheon. Then, again, sandwiches often consist of three layers of bread instead of two,
and for other kinds the bread is toasted instead of being used plain.

GENERAL PRINCIPLES OF SANDWICH MAKING

• BREAD FOR SANDWICHES.--Although sandwiches vary greatly in both form and

contents, bread or something that may be substituted for it always forms the
foundation of this class of food. White bread is much employed for this purpose, but
rye, graham, brown, or whole-wheat bread, or in fact any other desirable kind, may be
used, depending on the nature of the sandwich or the kind preferred. Several matters
concerning the bread that is used, however, should receive attention if successful
sandwiches are to be the result.

• . In the first place, the bread used should be at least 24 hours old, as difficulty will be
experienced in cutting bread that is any fresher. Another requirement is that the bread
should be firm and of a comparatively fine texture. The shape of the loaf must also be
taken into consideration. As is easily understood, there will be a considerable waste of
bread if a round sandwich is made from a square loaf or a square sandwich is cut from
a round loaf. When round sandwiches are desired, it is advisable to bake the bread in
round loaves, unless some good use can be made of the bread that is trimmed off in
cutting the sandwiches.
.
• For sandwich making, bakers often sell special sandwich bread. Some persons prefer
sandwiches made of such bread, but, as a rule, it will be found easier to use the
ordinary bread baked by the baker or bread that is baked in the home for this purpose.
When bread is being made for sandwiches, a good plan is to give the dough a little
additional kneading and, toward the end of the kneading, to work in a small amount of
flour, perhaps a little extra sugar, and, if desired, an egg. Then, if it is not allowed to
rise as much as usual, it will make a bread that is finer in texture and easier to handle.

• . UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for the
making of sandwiches, but those which are used must be of the right kind if well-
made sandwiches are desired. To cut the bread, a large sharp knife must be used, for,
generally, the bread is required to be cut thin and this cannot be done successfully
unless the knife is sufficiently sharp. In addition, a case knife or a small spatula is
needed for the spreading of the bread. If sandwiches in any quantity are to be spread
with a filling besides butter, two case knives or a case knife and a spatula should be
provided.

• MAKING SANDWICHES.--The point that should be remembered about

sandwiches is that they should be as dainty as possible. Therefore, the bread should
usually be cut thin and the crust should be removed. If a large number of sandwiches
are to be made, it is often a good idea to remove the crust from the loaf before slicing
the bread. More frequently, however, the cutting is done first. Then after the bread is
spread, the crust is removed from a pile of slices at a time. A little difficulty will be
 experienced in making sandwiches unless care is taken in matching the slices. After
being cut, they should be laid out in pairs with corresponding sides together, so that
when they are spread two pieces that do not fit will not have to be put together. The
plan of spreading the end of the loaf and then slicing off the piece that is spread is
sometimes advocated, but it is not recommended, for it has no special advantage and
then, too, the bread is difficult to handle after it has been spread.

• No matter what kind of filling is to be used for sandwiches, the slices are usually
buttered before the filling is applied. To make the butter soft enough to spread easily,
it should be creamed with a spoon, but it should never be melted. With the bread
sliced and the butter creamed, one of a pair of slices should be spread with butter, and
the other with filling, and then the two slices should be put together. After a number
of sandwiches have been made, they should be placed on top of one another and the
crusts should be cut from a small pile atone time.Sometimes, if sandwiches are being
made in quantity, the butter is worked into the filling instead of being spread on the
bread. As this plan saves time and does not detract from the food value of the
sandwich, it may be followed whenever it seems advisable.

• Variety can be obtained from time to time in the shapes of sandwiches by cutting the
bread in different ways. For instance, one time it may be cut into strips lengthwise,
another time into halves crosswise, and again, diagonally, so as to form triangular
pieces. To vary the sandwich filling, a lettuce leaf may be placed on the buttered slice
of the bread and the slice containing the filling put on top of this. Lettuce used in this
way makes a delightful addition to cheese,meat, egg, or vegetable sandwiches.

• It is often necessary to make sandwiches some time before they are to be served. In
such an event, they should be kept moistened so that they will be fresh when they are
served. To accomplish this, they may be wrapped first in oiled paper and then in a
damp towel, or if oiled paper is not in supply, the towel alone will answer the
purpose, provided it is not made too damp and a dry towel is wrapped on the outside.

PARTS OF A SANDWICH

The four parts of a sandwich can be listed as:

- Bread - Filling
- Spread - Garnish

A. BREADS

Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches.
These are long, rectangular loaves that provide square slices of specified thickness, from 3⁄8
inch to 5⁄8 inch (10 mm to 16 mm) thick. Commercial sandwich bread should be of fine
rather than coarse texture and firm enough to accommodate spreads well. Supermarket white
bread is unsuitable because it is too soft for spreading and for holding most fillings and it
becomes pasty in the mouth. Because of its neutral flavour, white bread is suitable for the
largest variety of fillings. Other kinds of breads add variety and interest, provided that they
harmonize with the filling. The following are some possibilities:
 • Rolls , including hard and soft rolls, hamburger and hot dog rolls, long rolls for
submarine sandwiches.
• French or Italian bread and rolls, including sourdough and ciabatta, split horizontally
• Whole wheat
• Cracked wheat
• Rye and pumpernickel
• Pita bread
• Raisin bread
• Cinnamon bread
• Fruit and nut breads
• Focaccia

B. SPREADS

PURPOSES OF SPREADS

1. To protect the bread from soaking up moisture from the filling.

2. To add flavour.
3. To add moisture or mouth feel.

BUTTER

Butter should be soft enough to spread easily without tearing the bread.It may be softened by
whipping in a mixer or by simply letting it stand at room temperature for half an hour.
Whipping gives the butter greater volume, and this cuts food cost. However, whipped butter
does not keep as well because the incorporated air speeds the development of rancidity. Some
operators whip a small amount of water or milk into the butter. This increases both
spreadability and volume. However, it adds nothing to the quality of the sandwich and
increases the likelihood of soaking the bread. Margarine is sometimes used instead of butter,
if food costs require it or if customers request it. .

MAYONNAISE

Mayonnaise is often preferred to butter as a spread because it contributes more flavor.

However, it does not protect the bread from moisture as well as butter does. Because of the
danger of food-borne disease, sandwiches made with mayonnaise should be served
immediately or refrigerated at once and kept refrigerated until served.

OTHER SPREADS

Although butter and mayonnaise are the most widely used spreads, almost any food of a
spreadable consistency can be used to add flavor interest to sandwiches, including such items
as pesto , tapenade , liver pâté , hummus, babaganouj ,guacamole ,and romesco .Be aware,
however, that most of these do not protect the bread from soaking up moisture from the
filling.Moist spreads are best if applied just before serving.
.
 C. FILLINGS

The filling is the heart of the sandwich. As we know already ,nearly any kind of food may be
served between two slices of bread. The following are some possible fillings that may be used
separately or in combination.

• MEATS AND POULTRY

Most meats for sandwiches are precooked, though some are cooked to order. Sliced meats dry
out and lose flavor, so avoid slicing farther ahead than necessary, and keep sliced meats
covered or wrapped. Leftovers may be used, but only if they are of good quality and have
been properly handled and stored to avoid contamination. Thin slices are more tender,and
sandwiches made with them are easier to eat. Also, many thin slices make a thicker sandwich
than one or two thick slices of the same total weight.

1. Beef
• Sliced roast beef ,hot or cold
• Hamburger patties
• Small steaks
• Corned beef
• Pastrami
• Tongue, fresh or smoked

2. Pork products
• Roast pork
• Barbecued pork
• Ham, all kinds
• Bacon
• Canadian bacon

3. Poultry
• Turkey breast
• Chicken breast

4. Sausage products
• Salami
• Frankfurters
• Bologna
• Liverwurst
• Luncheon meats
• Grilled sausages

• CHEESE

Like meats, cheese dries out rapidly when unwrapped and sliced. When
slicing is done ahead, the slices should remain covered until service time.
The most popular sandwich cheeses are:
• Cheddar types.
 • Swiss types.
• Provolone.
• Cream cheese, mascarpone
• Process cheese
• Cheese spreads

• FISH AND SHELLFISH

Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at
all times.
Some popular seafood fillings are

• Tuna
• Sardines
• Smoked salmon
• Shrimp
• Anchovies
• Fried fish portions
• Grilled or pan-fried fish fillets

D. Garnish

To enhance the appearance and the presentation of the sandwich, it is necessary to create eye
appeal. The garnish is not absolutely essential and can be avoided in an informal setting. The
sandwich may be a simple unadorned bit of bread with a filling or a masterpiece fit for a
king. Various garnishes will include a stuffed olive, a pickled onion, capers, gherkins or
parsley. The garnish should be delicate and dainty and not cumbersome and ugly.

The sandwich is no doubt the favorite lunch time food. For a typical customer, one who is in
a rush, one who is hungry, the sandwich is the ideal food. It is quickly made and served,
convenient to eat, easily adaptable to many variations. It can satisfy almost any palate and
nutritional requirement. Properly made, it can be a very wholesome meal. Sandwich has long
been the domain of the pantry department, along with salads and other cold snacks. Preparing
sandwiches to order is one of the fundamental skills required in modern food production
techniques.

STORAGE

Fresh bread is essential for top-quality sandwiches. Stale or dry bread is undesirable.

The following measures can be taken to ensure freshness.

1. Daily delivery, or as frequent as possible, depending on your location. Bread stales rapidly,
and day-old bread has lost much of its freshness.
2. Keep bread tightly wrapped in moisture proof wrapping until it is used.This prevents
drying and guards against absorption of odours.
3. French bread and other hard-crusted breads should not be wrapped,or the crusts will soften.
These breads stale rapidly and should be used the day they are baked.
4. Store at room temperature, away from ovens or hot equipment. Do not refrigerate, because
refrigerated bread becomes stale faster.
5. If bread must be kept more than one day, it may be frozen. Thaw frozen bread without
unwrapping.
6. Day-old bread may be used for toasting without loss of quality.

TYPES OF SANDWICHES

1 Conventional, Closed or Lunchbox Sandwich

These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and
vegetables. They may be served whole or cut into neat triangles, with or without the crust
removed. White or whole meal bread can be used or any other similar bread. They are served
in bars, cafes, coffee-shops and snack counters. They are the ideal item for the lunchbox that
school children and office-goers carry. The filling is usually heavy and hearty, as the
objective is to provide a wholesome and nutritious meal. Or, it could be light and fancy
….the perfect food for the weight watcher.

2. Tea Sandwiches

These are similar to the above but are cut into smaller triangles or in fingers. They are served
at afternoon tea, usually with a very light filling. The crust is normally removed so that they
look prim and proper like the high society ladies who usually eat them!!!! They will be
suitably garnished for service.

3. The Buffet Sandwich

These are similar to the conventional sandwich but are cut into fancy shapes like hearts,
diamonds, and ovals, with sandwich cutters. Obviously, there will be a lot of wastage and can
only be used when cost permits.

4. Continental or French Sandwiches

Consists of crusty French baguettes slit horizontally, well buttered with a savory filling. It can
be garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or cut into
pieces so that they can be lifted easily. If left whole, they are referred to as foot longs. In
America, they are called submarine sandwiches.

5. Double Decker / Triple Decker and Club Sandwiches

These are extremely popular these days. If you top an ordinary sandwich with another filling
and close that with a third slice of bread you get a double - decker (two fillings, three slices
of bread). Similarly, a triple - decker will have three fillings and four slices of bread. A club
sandwich will have multiple fillings and multiple slices, all piled up one over the other. The
fillings must be substantial and complement each other. There must be a balance in the
fillings. The bread in a club sandwich may be toasted or grilled but in a double decker or a
triple decker, plain bread may be used as well. These sandwiches are cut diagonally into half
for service so that they can be eaten easily.
6. Open Sandwiches

Are technically not sandwiches, as a sandwich needs two slices of bread. But for
convenience, they are classified as sandwiches. If the top slice of a sandwich is
missing….what do you call it?….half a sandwich?? A garnished piece of bread? Until a
better name is found, we can call it an open sandwich. Open sandwiches are slices of buttered
bread on top of which is arranged a variety of toppings. The bread is then trimmed and
garnished. They may even be cut into fancy shapes. The bread may be white or brown,
toasted or plain. They should not be confused with canapés, which have a variety of different
bases. Please remember that sandwiches are not made only to please the eye and look pretty
on the platter. They must please the eye….yes, but they must also satisfy the palate.

7. Fancy Sandwiches

Ribbon sandwiches
Checker Board sandwich
Pinwheel Sandwich
Rolled sandwich
Mosaic sandwich
These are a variety of fancy sandwiches which look good when put on exhibition and display.
They add a new dimension to a cold buffet presentation.

8. Hot Sandwiches

These are hot snacks but are really a hot sandwich. These include:
- Book Maker (England) *
- Strammer Max (Germany) *
- Lindstrom (Sweeden) *
- Croque Monsieur/Madame (France) *