1 of 21

Professional Cooking

Ninth Edition

Wayne Gisslen

Chapter 23

Sandwiches

2 of 21

Breads (1 of 4)

Types

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

(10 to 16 mm) thick.

Commercial sandwich bread should be of fine rather than coarse texture, and firm enough to accommodate spreads well.
White bread is suitable for the largest variety of fillings because of its neutral flavor.

2

3 of 21

Breads (2 of 4)

Types

Breads made of various flours:

Top row: multigrain, white pan loaf, marble rye, whole wheat, and olive loaf.
Bottom row: raisin swirl, pumpernickel, and Jewish rye.

3

4 of 21

Breads (3 of 4)

Types

Breads in various shapes, by row:

Top: Pullman, baguette, home-style, bâtard, sub roll, and hearth.
Middle: Cuban, kaiser, hot dog, New England hot dog, hamburger roll, ciabatta, and steak roll.
Bottom: naan, flour tortillas, whole wheat wrap, and pita.

4

5 of 21

Breads (4 of 4)

Storage

The following measures can be taken to ensure freshness:

Daily delivery, or delivery as frequent as possible.
Keep bread tightly wrapped in moisture-proof wrapping until it is used.
French bread and other hard-crusted breads should not be wrapped. Otherwise, the crusts will soften.
Store at room temperature, away from ovens or hot equipment. Do not refrigerate.
If bread must be kept more than one day, it may be frozen.
Day-old bread may be used for toasting without loss of quality.

5

6 of 21

Spreads (1 of 2)

Purpose Of Spreads

Three purposes:

To protect the bread from soaking up moisture from the filling.
To add flavor.
To add moisture or mouthfeel.

6

7 of 21

Spreads (2 of 2)

Types

Butter should be soft enough to spread easily without tearing the bread.
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.

Almost any food of a spreadable consistency can be used to add flavor interest to sandwiches.

7

8 of 21

Fillings (1 of 7)

Meats And Poultry

Sliced meats dry out and lose flavor.

Avoid slicing farther ahead than necessary.
Keep sliced meats covered or wrapped.

Thin meat slices are more tender, and sandwiches made with them are easier to eat.

Thin slices make a thicker sandwich than one or two thick slices of the same total weight.

8

9 of 21

Fillings (2 of 7)

Meats And Poultry

Beef

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

Pork Products

Roast pork
Barbecued pork
Ham, all kinds
Bacon
Canadian bacon

9

10 of 21

Fillings (3 of 7)

Meats And Poultry

Poultry

Turkey breast
Chicken breast

Sausage Products

Salami
Frankfurters
Bologna
Liverwurst
Luncheon meats
Grilled sausages

10

11 of 21

Fillings (4 of 7)

Cheese

The most popular sandwich cheeses are:

Cheddar types
Process cheese
Cream cheese
Mascarpone
Swiss types
Provolone
Spreads

11

12 of 21

Fillings (5 of 7)

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
Shrimp
Fried fish portions
Sardines
Anchovies
Grilled or pan-fried fish fillets
Smoked salmon and lox

12

13 of 21

Fillings (6 of 7)

Bound Salads

The most popular salads for sandwich fillings are:

Tuna salad
Egg salad
Chicken or turkey salad
Ham salad

13

14 of 21

Fillings (7 of 7)

Vegetable Items

Lettuce, tomato, and onion are indispensable in sandwich production.

Nearly any vegetables used in salads may also be included in sandwiches.
Grilled vegetables are popular not only in vegetarian sandwiches but also as part of the filling in meat sandwiches.

14

15 of 21

Types of Sandwiches (1 of 2)

Cold Sandwiches

Simple cold sandwiches
Multidecker sandwiches
Open-faced sandwiches

15

16 of 21

Types of Sandwiches (2 of 2)

Hot Sandwiches

Simple hot sandwiches
Open-faced sandwiches
Grilled sandwiches
Deep-fried sandwiches
Hot burritos
Quesadillas
Enchiladas
Pizza

16

17 of 21

Making Sandwiches (1 of 3)

Setting Up The Station For Prepared-to-order Sandwiches

Ingredients—This phase of the setup has two parts:

Prepare ingredients.
Arrange or store ingredients for maximum efficiency.

Two other considerations important for ingredients:

Sanitation
Portion control

17

18 of 21

Making Sandwiches (2 of 3)

Setting Up The Station For Prepared-to-order Sandwiches

Equipment—The equipment needed for a sandwich station depends, of course, on the menu and the size of the operation:

Storage equipment
Hand tools
Portion control equipment
Cooking equipment

18

19 of 21

Making Sandwiches (3 of 3)

Service

With a few exceptions, such as hamburgers and hot dogs, sandwiches are cut before serving.
Cutting serves two purposes:

It makes the sandwich easier to handle and eat.
It makes possible a more attractive presentation.

19

20 of 21

Recipe Pronunciations

Croque Monsieur
Falafel and Roasted Vegetables in Pita
Tahini Yogurt Dressing
Pizza Margherita

20

21 of 21

Copyright

All rights reserved. Reproduction or translation of this work beyond that permitted in Section 117 of the 1976 United States Act without the express written permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages, caused by the use of these programs or from the use of the information contained herein.

21