Sandwich History and Classifications

What is a Sandwich?

• A sandwich consists of vegetables, sliced cheese, or meat placed on or between slices of bread.

• Originated as portable finger food in the Western world.

• Popular type of lunch food, served hot or cold in restaurants and homes.

History of the Sandwich

• Originated in Europe, attributed to ancient Jewish sage Hillel the Elder with lamb and herbs wrapped in bread.

• Became popular in polite society during the Middle Ages as a late-night meal among the aristocracy.

• John Montagu, the 4th Earl of Sandwich, is credited with popularizing the convenience of sandwich eating (1762).

Types of Sandwiches

1. Veg - Purely vegetarian items.

2. Non-Veg - Combination of veg and non-veg items.

3. According to Temperature:

   • Hot Sandwiches: Served lukewarm (40 °C - 104 °F) or higher (e.g., siopao, asado).

   • Cold Sandwiches: Room temperature or below (e.g., regular sandwiches).

4. According to Layers:

   • Open-faced: One layer of bread with filling on top.

   • Two-layer: Regular sandwich with two slices of bread.

   • Multi-decker: More than two slices with variations of filling.

5. Closed Cold Sandwiches - Two slices of bread filled with cold filling.

6. Tea Sandwiches - Filled sandwiches typically served at tea.

7. Combination Sandwiches - Multiple primary fillings (e.g., BLT).

8. Multi-decker Sandwiches - More than two slices of bread (e.g., club sandwich).

9. Buffet Sandwiches - Similar to conventional but cut into fancy shapes.

Preparing Sandwiches

• Procedures: Gather ingredients, equipment, and arrange bread.

• Spread butter or desired spread on slices.

• Place fillings evenly, stack sandwiches, cut into portions, and wrap for storage.

• Refrigerate immediately.

• Techniques include garnishing, spreading, piping, portioning, cutting, and molding sandwiches.

Bread Used in Sandwich Making

• Various types include:

  • Loaf bread: Classic for sandwiches.

  • White bread: Finely ground wheat flour.

  • Quick bread: Leavened with agents like baking powder.

  • Flatbreads and buns.

Storage and Handling of Bread

1. Purchase amount for one day's use.

2. Store soft crusted bread in original wrapping; hard crusters can be stored uncovered.

3. No refrigeration; freeze if not used within a day.

Purpose of Spread

• Adds moisture, flavor, and richness. Acts as a sealant and flavor enhancer.

Fillings Guidelines

• Should be 1/3 to 1/2 of total sandwich weight, tender, and manageable without hanging over the sides.

Assessment and Questions

• True or False and Fill in the Blanks related to sandwich knowledge.

• Enumeration of sandwich types and components.

Hot Sandwiches Summary & Notes

1. Introduction to Hot Sandwiches

• Served and consumed while hot.

• Can be open-faced or closed sandwiches.

• Often paired with sauces for extra flavor.

2. Types of Hot Sandwiches

• Steak Sandwich – 6-10 oz steak on a roll with lettuce, tomato, and onion.

• Hotdog – Sausage in a special roll, can be topped with chili or cheese sauce.

• Hamburger – Ground beef patty on a round bun with LTO (lettuce, tomato, onion).

• Grilled Closed – Two buttered slices of bread grilled with a filling (e.g., grilled cheese).

• Fried Closed – Bread with filling dipped in egg and deep-fried.

• Open Hot – Bread is laid side by side with toppings exposed.

3. Other Sandwich Types

• Pinwheel Sandwich – Flattened bread rolled with a soft filling, chilled, then sliced.

• Finger Sandwich – Small, crustless sandwiches in various shapes.

• Ribbon Sandwich – Thin crustless bread with multiple layers of filling.

• Mosaic Sandwich – Checkerboard-patterned bread with alternating colors.

• Wrap Sandwiches – Fillings rolled in soft flatbreads.

4. Bread Selection & Handling

• Best to use 12-hour-old bread for sandwiches.

• Store soft bread in original wrapping to prevent odor absorption.

• Hard-crusted bread can be stored unwrapped.

• Refrigerating bread makes it stale—freeze for longer storage.

5. Spread & Fillings

• Spread purposes: Adds moisture, flavor, and acts as a barrier between bread & filling.

• Common spreads: Butter, mayonnaise, cheese spreads.

• Filling guidelines: Should be ⅓ to ½ of the sandwich’s weight, tender, deboned (for meats), and easy to eat.

6. Sandwich Presentation & Layout

• Cut sandwiches evenly (halves, thirds, quarters) for better presentation.

• Serve on suitable-sized plates with garnishes like lettuce, tomatoes, or cucumbers.

• Dips & sauces can enhance the sandwich experience.