Garde Manger SANDWICHES AND THE SANDWICH STATION

Garde Manger

SANDWICHES AND THE SANDWICH STATION

OBJECTIVES:

You will be able to: Recall and give examples of different types of

sandwiches Explain the role of different sandwich ingredients Compare sandwich assembly methods and sandwich

stations Demonstrate preparation of several types of

sandwiches Demonstrate sanitation procedures for preparing

sandwiches

Why sandwiches?

Are important part of America’s eating habits

Eat sandwiches at home, school and work Convenient – don’t need flatware to eat Portable – fit into busy lifestyles Prepared from fast food to fine dining!

CULINARY HISTORY

Variations of sandwich have been around since Biblical times

Legend has that Englishman, John Montagu, the 4th Earl of Sandwich invented the sandwich in 1765.

Used bread slices to hold his meat so he could eat while playing cards

PB&J - Yum

Mid 1800’s a St. Louis Doctor came up with idea for peanut butter

Concerned about patients who could not chew meat.

Ground up peanuts as protein alternative 1928, sliced bread invented. WW II soldiers given rations of PB and Jelly –

put together to create an American Classic!

Basic elements of sandwiches

4 parts to any sandwich – the building blocksBreadSpreadFillingGarnish

Bread

Choose a fresh bread Bread must hold filling without falling apart Standard loaves, wheat, rye, white, etc.

serve as base for most Pullman loaf Standard loaf baked in

rectangular pan , easy to slice, standard slice is square on all sides

Other types of popular breads

Kaiser Roll – round, crusty roll Focaccia – Flat Italian bread flavored with herbs

and oil Pita – Flat, Middle Eastern pocket bread Tortilla – flat, round unleavened bread of Mexico Croissants – flakey, buttery pastry Hot Dog/Hamburg Rolls – created for the

product

SPREADS

Spreads are thick, paste-like ingredients applied to the bread

Usually high in fat – use sparingly Butter, margarine, cream cheese and

mayonnaise are examples Add moisture, flavor and keep wet fillings

from soaking the bread

FILLINGS

Makes up bulk of sandwich. Sandwich often named after the filling – Corned

Beef, Peanut Butter & Jelly Most common fillings:

Meat, poultry, seafood Cheese Vegetables Nut Butters Bound Salads such as Tuna

GARNISHES

Decorative, edible accompaniments Make sandwich attractive and flavorful Choose flavor that complements the

sandwich Vegetables good choice – cooked, raw or

pickled

TYPES OF SANDWICHES/COLD AND HOT COLD SANDWICHES

Closed – Filling between 2 slices breadOpen Faced – Filling on one slice breadRolled and Wrapped - Heros (subs)Canapes – Tiny open faced sandwichFinger Sandwiches – tea sandwiches,

trimmed crusts

TYPES OF SANDWICHES/HOT HOT SANDWICHES – All or part of

sandwich is hotSandwich with hot filling Grilled or griddled – grilled cheese, burgersPressed - paniniHot open faced Deep or shallow fried – Monte Cristo

SANDWICH ASSEMBLY (mise en place) Three basic assembly strategies

Made to order – ala carteSelf-service sandwich barsSandwich assembly lines

ALL MUST BE DESIGNED FOR SPEED AND EFFICIENCY

A La’ Carte – Prepared when ordered

All ingredients in easy reachLinear work flow – left to right or right to left All spreads have a spatulaCutting board that is large enough to

assemble several sandwichesSerrated knifeProportioned ingredients (saves time and

money)

Assembly line set up

Bread Spread Main ingredients Supporting ingredients Plates and toothpick, wrapping stations,

etc. (THINK SUBWAY)

Maintaining Safety and Sanitation

Disposable gloves required when handling ready to eat

Refrigerated wells keep ingredients cold Food below 41 degrees Take temps near tops of wells because

that area will warm up first

Sandwich Bar

Make your own sandwich Ingredients kept on ice – below 41 degreesNeed sneeze guard to plexiglas shield to

maintain sanitationKeep well stocked and clean

Assembly Line – when preparing large quantities Each person performs a repetitive job Speeds up production Cooks line up on one or two sides of table Tasks is performed and passed on to another

team member Example: Person 1 – spreads mayo, person 2

places ham, 3 places cheese, 4 spreads mustard, 5 wraps and packages

Assembly Line

Refrigerate until needed Wrap sandwiches in plastic before to avoid

drying out ingredients Tea sandwiches particularly prone to

drying out.

Serving Sandwiches

Sandwiches are served cut (exceptions are hot dogs and burgers

Cutting makes it easier to eat, more attractive presentation