Varieties of Sandwiches - Hot Sandwich

Grilled Chicken and Apple Sandwich

Ingredients:

12 oz. can dark and light chicken meat, drained
½ c mayonnaise
1 tbsp. lemon juice
1- ½ c. cheese, grated
2 stalks celery, chopped
1 apple, finely chopped
½ C. grated carrot
12 slices whole wheat bread
2 tbsps. Butter

Procedure:

In a small bowl, Mix the first six ingredients except cheese.
Spread filling, then cover it with another slice of bread. Spread the
other side with butter. Grill the sandwiches over medium heat,
turning once, until cheese melts. Next, toast it on dual contact-indoor
grill for 3-5 minutes until brown. Serve with garnishes.

Grilled Tuna Melts

Ingredients:

6 oz. can chunk tuna, drained

4 slices of cheese, diced

1 tomato, sliced

1 tbsp. butter

Procedure:

First, mix tuna, mayonnaise and cheese in a small bowl. Spread

the mixture on bread, top it with tomatoes then cover it with another

slice of bread. Spread butter thinly on the other side of the sandwich.

Preheat two-sided indoor grill. Finally, grill sandwiches for 2-4

minutes until golden brown. Serve with garnishes.

Clubhouse Sandwich

Ingredients:

2 eggs, beaten

1/8 tsp salt

dash, ground black pepper

1 tbsp margarine

8 slices loaf bread, large

1 tbsp mayonnaise

6 slices ham, pan fried

1 large tomato, cut in 6 slices

6 strips bacon, fried to crisp

Potato chips (siding)

Procedure:

Season eggs with salt and pepper. Melt margarine in a non-stick

frying pan or skillet. Immediately pour in the beaten egg and scramble

until moist but already formed. Do not overcook the eggs. Set aside.

To assemble: Toast the 8 bread slices. Place 4 slices of bread on a

clean work surface. Spread 1 tbsp mayonnaise on bread tops. Layer

alternately 3 slices of ham, half portion of tomatoes and 3 strips of

bacon in between in 3 slices of bread. Top with the remaining fourth

sliced bread. Place frilled toothpicks on all four sides of the sandwich.

Cut the sandwich from corner to corner into four triangles. Each

triangle should have a toothpick through the center to hold it

together. Repeat the procedure with the remaining or slices of bread

and filling.

Place on a plate with the points up and serve with potato chips

of your choice for accompaniment.

Bacon, Lettuce, and Tomato Sandwich

Ingredients:

12 strips bacon

8 slices bread

1 cup mayonnaise

4 lettuce leaves

2 big tomatoes, sliced in rings

Procedure:

Cook bacon in its fat. Drain on paper towel. Set aside. Lay the

bread on a plate and spread with mayonnaise. Place lettuce leaves on

top of each bread followed by 3 strips o f bacon. Top with tomato

slices. Cover the bread with the other bread. Wrap and refrigerate.

PREPARING AND PRESENTING VARIETY OF SANDWICHES

The lesson deals with the preparation and presentation of a variety of sandwiches, the selection of the types of bread to be used, the use of appropriate combination of ingredients and the presentation of sandwiches.

A. Varieties of Sandwiches

1. Hot Sandwich

a. Regular - slices of bread with fillings such as peanut
butter and jelly, cheese or meat, egg or tuna, toasted
and served.
b. Grilled – sandwiches whose sides are spread with
butter and brown in special griller.
c. Fried – a piece of bread soaked in egg and milk and
fried in a non-stick pan.
d. Open-faced sandwich – a slice of bread, topped with
desired kind of fillings.

2. Cold Sandwich

a. Regular – two slices of bread with fillings such as
butter, cheese pimiento, jam, and jellies.
b. Multi-decker or club sandwich – a multi-layered
sandwich with fillings in between.
c. Pinwheel, domino or checkerboard sandwich – fancycut
sandwiches usually served as appetizers.

3. Filled rolls, foccasia or pitta bread – flavored breads
served with dips.

4. Ethnic bread- dark rye and unleavened bread.

B. Techniques For Making Sandwich

1. Layering – placing in layers over or under another bread
2. Piping – trimming edges
3. Portioning – dividing into serving sizes
4. Molding – forming into desired shapes

C. Types of Fillings

1. Dry fillings – refer to ingredients such as sliced or cooked
meat, poultry, and cheese.
2. Moist fillings – refer to ingredients mixed with salad
dressing or mayonnaise.

D. Types of Bread Used for Sandwiches

1. Yeast bread

•  loaf bread
•  whole wheat bread
•  rye bread

2. Quick bread

•  raisin bread
• bread laced with candied fruits
• 
  

E. Ingredients Used for Sandwich Fillings

1. Meat – beef, chicken, pork
2. Fish/Shellfish meat
3. Eggs
4. Cheese
5. Jellies
6. Butter
7. Mayonnaise
8. Vegetables used for garnishing

      

      a. cucumber

      b. tomato

      c. onion

      d. cabbage

      e. parsley

      f. celery

      g. bell pepper

      h. lettuce

      i. edible flowers

F. Tools, Utensils, and Equipment

1. bread toaster
2. bread knife
3. container for filling
4. tray
5. strainer
6. oven
7. spatula
8. molder