BASIC COMPONENTS OF A SANDWICH
1. The Structure or Base – it is the part upon which the Ingredients are placed, consists of some form of bread or
dough produce that is whole or sliced.
2. Moistening Agent – is meant to bind the sandwich providing an improvement of both flavor and texture. It acts as
the protective layer between the filling and the structure, preventing the filling from softening or wetting the bread.
3. The filling – consists of one or more ingredients that are stacked, layered or folded within or on the structure to
form the sandwich. The varieties of fillings should be carefully selected. The filling can be hot or cold and comes in
any form of cooked, cured meat, fruit, vegetables, salad or a combination of any of them.
TYPES OF BREAD
A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.
1. White Bread – These are long rectangular loaves that provide square slices. It is one of the mostversatile
sandwich bread, it comes in various flavors and goes well with everything and toast nicely.
2. Whole wheat bread – is a classic bread for sandwiches, it is nutritionally superior to white bread, taste
better and have more interesting textures, slightly more compact and brownish in color.
3. Rye Bread – is stronger tasting bread than white and whole wheat. A heavy and a hearty flavor bread that
goes with so many types of meat and condiments.
B. Buns and Rolls
1. Sandwich rolls – come in all sizes, shapes and textures. The softest include hamburger buns andhot dog
rolls.
2. French and Italian Bread- rolls including sour dough and ciabatta, split horizontally. It works well for grilled
sandwiches.
C. Flat Breads – are made from flatten often unleavened breads
1. Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is
perfect for stuffing.
2. Focaccia – flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It issold by
whole and cut into squares, split and filled. 3. Lavash – small and rectangular, when softened in water, can
be rolled around a stuffing to makea pinwheel shaped sandwich.
4. Tortillas- unleavened round corn meal breads baked on a hot stone, it ranges in size for 6 inch- 14 inch or
larger preferably used for quesadillas and burritos.
D. Quick Breads – these breads are raised by chemical action of baking powder or baking soda likebiscuits, banana
bread, carrot bread and generally more tender and crumbly than yeast bread. Itis used for sweeter tasting
sandwiches and are best for tea sandwiches.
FILLINGS AND SPREADS FOR SANDWICHES.
Sandwich Fillings - The filling is the heart of the sandwich. It is place between or on top of bread. It provides flavor
and body to the sandwich.
TYPES OF FILLINGS
1. Dry Fillings- refers to Ingredients such as sliced or cooked meat, poultry and cheese.
2. Moist Fillings – refers to Ingredients mixed with salad dressing or mayonnaise.
Here are possible fillings you may use separately or in combination.
Meat and Poultry
Meats used as fillings should be cooked, covered and refrigerated. Slice just before the sandwich is tobe prepared to
avoid drying out and lose flavor. Thinly sliced meats are more tender and juicy than thickly sliced.
1. Beef products- sliced roast beef, hamburger patties, steaks, corned beef.
2. Pork products- Roast pork, barbeque pork, ham, bacon.
3. Poultry- Turkey breast, chicken breasts.
4. Sausage Products- salami, frankfurters, bologna, liver wurst, luncheon meats, grilled sausages.
Cheese
Cheese dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered
until ready to use:
•Sandwich cheeses - cheddar types, Swiss types, provolone, cream cheese, process cheese, cheese spreads.
Fish and shellfish
Most seafood fillings are highly perishable and should be left chilled at all times.
•Seafood Fillings- tuna, sardines, smoked salmon, shrimp, anchovies, fried fish, grilled or pan fried fish fillets.
Mayonnaise based salad
The most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and ham salad.
Vegetable items
Lettuce, tomato and onion are indispensable in sandwich production, also, any vegetable used in saladsmay also be
used in sandwiches.
Miscellaneous
Fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts.
Most popular sandwich fillings combinations •Chicken Salad
•Egg and Cheese •Egg and Bacon
•Chicken and Bacon •Ham and Egg
•BLT – Bacon Lettuce and Tomato (also contain eggs) •Corn Beef and Cheese
•Cheese and Onion •Cream Cheese and Bacon
•Prawn mayonnaise •Chicken Caesar
•Chicken and Ham •Chicken and Stuffing
•Cheese and Ham •Apple Slaw- mix mayonnaise, lemon juice, cheese,
•Salmon and Cucumber apple , onions.
•Tuna and Cucumber •Cream Cheese with finely chopped celery and grated
•Pimiento Cheese carrots
•Peanut Butter and Jelly
Spreads
Purposes of Spreads
1. To protect the bread from soaking up moisture from the filling.
2. They add flavor.
3. They also add moisture.
Butter
Butter protects the bread from moisture, used soft butter to spread on bread. You may soften butter by whipping in
a mixer or by simply letting it stand at room temperature. You may use margarine as a substitute or a flavored
butter.
Mayonnaise
Mayonnaise is often preferred to butter as a spread because it contributes more flavor but sandwiches made with
mayonnaise should be served immediately or refrigerated at once and kept refrigerated until served.
