Transcript GM_CH04_CIA.ppt

Chapter 4
Sandwiches
Chapter 4 Objectives
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Define various types of sandwiches
Identify a number of international
sandwiches
Identify appropriate breads, spreads,
fillings, and garnishes for sandwiches
depending on the occasion
Recognize the appropriate presentation
style of sandwiches
The Naming of the Sandwich
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Named for the infamous gambler, John
Montague, the Fourth Earl of Sandwich.
According to legend, Montague would not
leave the gaming tables because he did
not want to break his winning streak.
He asked that some bread filled with meat
be brought to him.
The rage for sandwiches begins.
The Sandwich Manual
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Louis P. De Gouy published Sandwich
Manual for Professional in 1940.
He was a chef at the Waldorf-Astoria
Hotel.
The book describes the assembly of
hundreds of sandwiches organized into
specific categories.
Sandwiches
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The unifying theme of a sandwich is
that it is a tasty filling served on bread
or in a similar wrapper.
Styles of sandwiches:
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Cold sandwiches
Hot sandwiches, including grilled
Finger and tea sandwiches
Sandwich Elements: Bread
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Characteristics of the bread and how they will fit
in with the sandwich should be considered.
Bread should be firm enough and thick enough
to hold the filling but not so thick that the
sandwich is too dry to enjoy.
Most bread can be sliced in advance as long as
they are covered to prevent drying.
Some sandwiches call for toasted bread which
should be done immediately before assembly.
Sandwich Elements: Bread
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Bread choices include:
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Pullman loaves of white, wheat or rye
Peasant-style bread such as sourdough,
baguettes and other artisan breads
Flatbreads including foccacia, pita, ciabatta
and lavash
Rolls, including hard, soft and Kaiser rolls
Wrappers such as crêpes, rice and egg roll
wrappers
Flour and corn tortillas
Sandwich Elements: Spreads
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Applied directly to the bread
Acts as barrier to keep bread from
getting soggy
Adds moisture
Helps hold sandwich together as it is
being held and eaten
Sandwich Elements: Spreads
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Common spread options include:
Mayonnaise (plain or flavored, such as aïoli or rouille) or
creamy salad dressings
Plain or compound butters
Mustard or ketchup
Spreadable cheeses, such as ricotta, cream cheese, or
mascarpone
Nut butters
Tahini, olive, or herb spreads (hummus, tapenade, or pesto, for
example)
Jellies, jams, compotes, chutneys or other fruit preserves
Mashed avocado or guacamole
Oils or vinaigrettes
Sandwich Elements: Fillings
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Fillings are the focus of the sandwich
May be cold or hot
May be substantial or minimal
Should determine how the other
elements of the sandwich are selected
and prepared
Sandwich Elements: Fillings
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Choices for fillings include:
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Sliced, roasted or simmered meats (Beef,
corned beef, pastrami, turkey, ham, pâtes
and sausages)
Sliced cheeses
Grilled, roasted or fresh vegetables
Grilled, pan-fried or broiled burgers,
sausages, fish or poultry
Salads of meats, poultry, eggs, fish or
vegetables
Sandwich Elements: Garnishes
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Garnishes include:
Slices of cheese
Sliced tomato
Onion slices
Lettuces and sprouts
Green or side salads
Sliced fruit
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Sliced fresh
vegetables
Pickle spears or
olives
Dips, spreads or
relishes
Presentation Styles
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Closed sandwich: top and bottom slice of
bread
Club sandwich: a closed sandwich with a
third piece of bread
Open-faced sandwich: one piece of bread
acting as a base.
Finger and tea sandwich: cut into shapes
using straight edges to get best yield,
though some are cut into ovals, circles and
other special shapes
Sandwiches Around the Globe
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France
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Croque Monsieur (grilled cheese with
Gruyere, ham and mustard)
Croque Madame (Croque Monsieur with an
egg)
Tartines (open-faced sandwiches)
Italy
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Crostini or crostone (open-faced)
Panini (closed-faced and grilled)
Tremezzini (tea sandwich)
Sandwiches Around the Globe
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Germany
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Spain
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Pumpernickel filled with regional cured
meats and sausages
Montadito (a canapé or crostini)
Vietnam
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Bahn Saigon (French baguette with
cinnamon pate and green papaya salad as
filling)