Components of A Sandwich

COMPONENTS OF
A SANDWICH
BREAD
 Different types of bread are used for sandwiches.
 1. Loaf Bread or Pullman – it is the most commonly used bread for
sandwiches.
 The long rectangular loaves provide slices from 3/8 inch to 5/8 inch thick.
 Fine textured, firm bread works well.
 VARIOUS TYPES OF LOAF BREAD:
 A. White bread
 B. Whole wheat bread
 C. Rye
 D. Pumpernickel
BREAD
 2.Quick breads – it can be used
for a sweeter tasting sandwich.
 Cream cheese and fruit are good
fillings for sandwiches made from
the following types of quick
breads:
 A. Banana bread
 B. Zucchini bread
 C. Carrot bread
BREAD
3. Wraps – these are very thin,
flat breads that are used for
sandwich wraps, burritos, and
tacos. Varieties include the
following:
A. Corn tortilla
B.Flour tortilla
C. Sandwich wraps
BREAD
 4. Flat Breads – These are made from flattened,
often unleavened breads and come from around
the globe.
 Common flat breads that are often used for
sandwiches are the following:
 A. Pita bread
 B. Lavash
 C. Focaccia
 D. Chapati or Indian flatbread
BREAD
5.Buns and rolls – these are excellent
choices for sandwiches.
A variety of types of buns can be used for
sandwiches and include:
A. Hamburger
B. Hotdog
C. English muffin
SELECTION OF BREAD
 1. The breads used for making sandwiches must be chosen carefully.
 2.Always select fresh bread that has a close smooth crumb and
good flavor and moistness.
 3. The bread should be capable of being picked up without bending
or loosing filling.
 4.Bread should be around 12 hours old when making sandwiches
otherwise it will be too soft.
 The thickness range most commonly used for sandwiches, is 3/8” –
5/8”.
STORING AND HANDLING OF BREAD
 Purchase only the amount of bread that can be used in one day.
 2. If excess bread is purchased, old and new supplies should be separated
each day. Old bread should be set aside for toasting and grilling.
 3. Store soft crusted bread in its original wrapper to protect against odor
absorption, moisture loss or excessive dampness.
 4. Hard-crusted breads may be stored without wraps in the area which has
free air circulation. These breads have a shorter storage life.
 5. Refrigerating breads make it stale. If it is to be kept for more than one
day it should be frozen.
 6. Bread is best stored at room temperature at 68˚F-80˚F away from
heat.
SPREAD
Itadds moisture, flavor, and richness
to the sandwich.
Plain butter, compound butters such as
anchovy, tomato, mustard onion, garlic
and mayonnaise, cheese spread.
The spread is the simplest of the
ingredients for the sandwich.
SPREADS SERVE THREE PURPOSES FOR
THE BREAD
 1.The bread acts as a sealant for the bread forming a
moisture barrier between it and the filling.
 2. Flavor is another purpose of the bread.
 The spread also adds moisture to the sandwich improving
its mouth feel. The attributes of a good spread are:
 A. The spread should be soft enough to spread thinly and
evenly with a butter knife.
 B. The spread should be rich and moist to give a rich mouth
feel.
TIPS:
1. All spreads should be stored

under refrigeration to inhibit the
microbial growth.
2. Mayonnaise, if commercially
procured, should be refrigerated
on opening the bottle.
FILLINGS
 Itprovides the body of the sandwich and most of
the flavor.
 The purpose of the fillings is to provide:
1. the predominant flavor
2. moisture
3. the main body and the nutrients
4. substance and bulk
5. complexity in the combination of flavors
FILLINGS
 The basic guidelines for the fillings are:
 1.Filling should be 1/3 to ½ of the total weight of the
sandwich.
 2. Filling should be pleasantly flavored.
 3. Filling must be tender in nature.
 4. Filling should always be of deboned meats and not bone-in.
 5. Filling must be easy to eat.
 6. Filling should not hang over the sides of the sandwich.
TIP:
Avoid slicing meat fillings

too far in advance as they
tend to dry out and lose
the flavor and moisture.
ASSIGNMENT:
Enumerate the following:
 1. Types of sandwiches
 A.
 B.
 2. Three types of closed cold sandwiches
 A.
 B.
 C.
 3. Characteristics of hot sandwiches
 A.
 B.
 C.
 D.
ASSIGNMENT:
 4. Closed hot sandwich variations
 A.
 B.
 C.
 D.
 E.
 F.
 5. Components of a sandwich
 A.
 B.
 C.
ASSIGNMENT:
 6. Different types of bread used for sandwich
 A.
 B.
 C.
 D.
 E.
 7. Basic guidelines for the fillings
 A.
 B.
 C.
 D.
 E.
 F.
THANK YOU
FOR LISTENING!

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COMPONENTS OF

1. All spreads should be stored

Avoid slicing meat fillings

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