Tools & Equipment in Sandwich preparation

1. SANDWICH SPATULA
A small flat, round bladed utensil that is
serrated on one side and smooth on the other,
appearing somewhat like a round spatula. It is
used to apply food spreads, over bread slices.

2. SCISSORS
Use to cut customized edges on bread for
tea sandwiches, hors d’oeuvres, or children’s
sandwiches. Use the shears to cut a pocket in
toast and waffles. Cut sandwiches in different
shapes like rectangles, triangles and circles.

3. COOKIE CUTTERS
Small, medium and large. Small ones
are perfect for cutting out the tinier breads for
tea sandwiches and medium and large for
making larger sandwiches.
4. GRATER AND SHREDDER
Grating cheese, meat and other ingredients
allows flavors to mix, thus; palatability of
sandwich is increased.

5. SPATULA
A long flexible blade with a rounded end, used to level
off ingredients in measuring cups and spoons and for
Spreading fillings on sandwiches.

6. BUTTER KNIFE
A small knife with a blunt edged blade that is used to
apply spreads, such as butter, peanut butter, and cream
cheese, on bread or dinner rolls.
7. CHEF’S KNIVES
Come in various lengths of 6, 8, 10, and 12 inches.
The smaller sized knives are typically referred to as mini
chef's knives while the longer lengths are known as
traditional chef's knives.

8. DELI KNIFE
Designed for thick sandwiches, this knife is
made to cut easily and quickly through a variety of
sandwich ingredients. The deli knife has offset blade
allowing ease of slicing and handling.

9. LETTUCE KNIFE
Plastic serrated edge knife that is designed to slice lettuce
without causing the edges to turn brown. It is efficient in
slicing lettuce.

10. PARING KNIFE

A small knife with a straight, sharp blade that is generally
three to five inches long. Its thin, narrow blade is tapers to a
point at the tip. It is easy to handle and works well for peeling
and coring foods or mincing and cutting small items.

11. SANDWICH KNIFE

A sharp-bladed kitchen utensil used to slice through a
medium amount of food ingredients "sandwiched" between
two slices of bread. Similar in use to a deli knife, the
sandwich knife is shorter in length with a shorter blade depth
in order to easily cut through smaller to medium-sized sandwiches.
12. SERRATED KNIFE
A knife with a sharp edge that has saw-like notches or teeth. The
blade of a serrated knife is 5 to 10 inches long and is used to slice
through food that is hard on the outside and soft on the inside,
such as slicing through the hard crusts of bread.
A serrated knife with a short, thin blade is intended for slicing fruits and vegetables

13. CUTTING BOARD

Comes in wood and plastic, use to protect the table
when slicing bread.

14. MIXING BOWLS

Bowls that are large enough to hold ingredients while
they are being mixed

15. RUBBER SCRAPER

A pliable rubber scraper used to scrape down sides of bowl
and get mixture of fillings from pans.

16. MEASURING CUPS

Graduated Measuring Glass - a transparent glass with fractions
[1, 3/4, 2/3,1/2, 1/3, ¼ ]. Is used for measuring liquids

Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4, ] is

used for solids or dry ingredients.
 17. UTILITY TRAY
Used to hold food in place.

18. STRAINER
Used to separate liquid from solid.

19. MIXING SPOON

Used to combine ingredients.

20. CAN OPENER

Used to open cans.

21. MEASURING SPOONS

A set of individual measuring spoons used to measure
small quantities of ingredients.

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES. These are flat heated surfaces

where food is directly cooked.
2. OVENS. These are equipment which are enclosed in which food is
heated by hot air or infrared radiation.

3. MICROWAVE OVENS. Special tubes generate microwave radiation,

which creates heat inside the food

4. SALAMANDERS. Small broiler, use primarily for browning or glazing

the tops of sandwiches.

5. BREAD TOASTER. The toaster is typically a small electric kitchen

appliance designed to toast multiple types of bread products.

6. SLICER. Used to slice foods more evenly and uniformly.

7. CHILLERS. Machines used to chill sandwiches and

other foods.
8. FREEZER. Used to hold foods for longer times and to store foods purchased in frozen
form.

9. REFRIGERATOR. A thermally insulated compartment

used to store food at a temperature below the ambient
temperature of the room.

Ingredients Used For Sandwiches

1. Breads – good quality breads provide variety, texture, taste, bulk, nutrients and eye
appeal to sandwiches. Fresh bread is easier to slice or cut if it has been chilled.

2. Meats – maybe beef, pork and sausage products like ham, roast beef and salami

3. Poultry – are chicken or turkey breasts characterized by a delicate golden brown

surfaces.
.
[Link] and Shellfish – some popular seafood ingredients are tuna, sardines, grilled and
fried fish fillets, crab meat and shrimp which are highly perishable and should be kept
chilled to maintain quality.

5. Cheese – most popular sandwich cheese are cheddar, process, cream cheese and
cheese spreads most are easily slice, firm texture and act as binder, moistener of other
ingredients, it should be refrigerated and remain covered until ready to serve to avoid
drying out.

[Link] – like mayonnaise, mustard and butter, moisten the bread and compliment
the flavors of other ingredients. They should be served immediately and kept refrigerated
to preserve its color and flavor.
[Link] – like olive oil, relishes , chutneys give a lift to a sandwich, some of them
are high in acid so don’t combine them with strong flavored condiments.

[Link] – should be crisped and proportion to the size of sandwich. Lettuce,

tomatoes and onions are indispensable in sandwich making, it adds texture, flavor and
color to the sandwich.

[Link] – fruit fresh or dried, jelly, jam, peanut butter, eggs and nuts adds
flavor, color, nutrients and texture to sandwich production.
Different Types of Sandwiches

 COLD SANDWICHES

1. Open-faced Sandwiches

Open sandwiches make use of one kind of bread with

the filling on top. The slices of white bread can be cut
into squares, triangles or rounds.
Butter is spread lightly on top and pieces of cheese or
meat fillings are arranged and garnished attractively
like that make /use of biscuits, cookies or toasts
instead of using breads.

2. Regular Cold Sandwiches

A plain sandwich is made up of two slices of bread, preferably a

day-old bread, toasted if desired, and on which butter can be
readily spread. Its crusts may or may not be removed, depending
upon your preference. Butter, mayonnaise or a prepared sandwich
spread may be used as lining to prevent the bread from absorbing
moisture from the filling. Moreover, it ensures that the bread and
the filling will stick together.

3. Pinwheel Sandwiches

Pinwheels are made of bread cut lengthwise, about 3/8 inch

thick. Fresh cream bread is preferable because they are easy to
roll and will not crack. Trim crusts and flatten long slices with
rolling pin. Spread bread with softened butter or margarine and
your choice of any smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter, jams and jellies.
Smooth filling are ideal for pinwheel sandwiches, because
they do not have bulk and can be spread thinly. Roll up bread
like a jelly roll.

4. Tea Sandwiches

Tea sandwiches are small fancy sandwiches made from light,

delicate ingredients and bread that has been trimmed of
crusts. And may be made ahead of time and frozen. They are
often cut into fancy shapes, squares, rectangles and oblongs
add to the variety. Fillings and spreads can be the same as
those for canapés. .
 5. Multi-decker Sandwiches
Are made with more than two slices of bread (or rolls split
into more than two pieces) and with several ingredients in
the filling. The club sandwich is a popular multi-decker
sandwich, made of three slices of toast and filled with sliced
chicken, mayonnaise, lettuce, tomato and bacon and cut
into four triangles.

6. Wrap/Rolled Sandwiches

Wraps are sandwiches in which the fillings are wrapped,

like a Mexican burrito, in a large flour tortilla of similar
flatbread. They may be served whole or cut in half if large

 HOT SANDWICHES

1. Regular Hot Sandwiches

Simple hot sandwiches consist of hot fillings, usually meats

but sometimes fish, grilled vegetables, or other hot items,
between two slices of bread. They may also contain items
that are not hot, such as a slice of tomato or raw onion on a
hamburger.

2. Hot Open-Faced Sandwich

Open-faced sandwiches are made by placing buttered or

unbuttered bread on bread on a serving plate, covering it
with hot meat or other filling and topping with a sauce,
gravy, cheese, or other topping. This type of sandwich is
eaten with a knife and fork.
3. Grilled Sandwiches

Grilled sandwiches, also called toasted sandwiches, are simple

sandwiches that are buttered on the outside and browned on
the griddle, in a hot oven, or in a Panini grill (see sidebar).
Sandwiches containing cheese are popular for grilling

4. Deep Fried Sandwiches

Deep-fried sandwiches are made by dipping sandwiches in

beaten egg and sometimes in bread crumbs, and then
deep-fry..

4. Filled rolls, focaccia or pitta bread

Flavored breads served with dips like quesadillas and

burritos

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 most versatile 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 and hot dog rolls.

2. French and Italian bread - rolls including sourdough

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 is sold 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 make a
pinwheel shaped sandwich.
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. Wraps – are very thin, flat breads that are used

for sandwich wraps, burritos and tacos.
1. Tortillas – corn or flour are unleavened round cornmeal breads baked on a
hot stone. It ranges in size from 6 inch – 14 inch or larger preferably used for
quesadillas and burritos.
 2. Sandwich wraps- either whole wheat or spinach flavor.

E. Quick Breads – these breads are raised by chemical action of baking

powder or baking soda like biscuits, banana bread, carrot bread and
generally more tender and crumbly than yeast bread. It is 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 to be 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 salads may 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 • Peanut Butter and Jelly

• Egg and Cheese • Egg and Bacon
• Chicken and Bacon • Ham and Egg
• BLT – Bacon Lettuce and • Corn Beef and Cheese
Tomato (also contain eggs) • Cream Cheese and Bacon
• Cheese and Onion • Chicken Caesar
• Prawn mayonnaise • Chicken and Stuffing
• Chicken and Ham • Apple Slaw- mix mayonnaise,
• Cheese and Ham lemon juice, cheese, apple ,
• Salmon and Cucumber onions.
• Tuna and Cucumber • Cream Cheese with finely
• Pimiento Cheese chopped celery and grated
carrots
•

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.