Sandwiches are one of the most varied types of food produced. They may be made from every kind of bread, fresh or toasted in variety of shapes and with an almost endless assortment of fillings.
Sandwiches, so the story goes, came first on to the house of the 4th Earl of Sandwich. He was supposed to have been a compulsive gambler who so loved his gambling that he left himself no time for eating. One day he ask the butler to serve some bread and cheese, to be eaten while the Earl and his friends went to gambling.
In catering today, there are many types of sandwiches, some of which are variations or improvements on the original above; others are imported from different countries, of which the open sandwich from Scandinavia is the most recent addition.
Type of sandwiches
- Conventional sandwiches.
- The tea sandwiches.
- The buffet sandwiches.
- The continental or French sandwiches.
- The open or Scandinavian sandwiches.
- The canapé.
- Hot sandwiches.
1. The conventional sandwiches
There is the so- called conventional (closed / lunch-box) sandwich, which consist of 2 slices of white or brown bread with any filling of meat, poultry, game, fish, shellfish, cheese and eggs. It ca be garnished with lettuce, cucumber, tomatoes, cress and mustard. In the case of meat and fish, certain seasonings like made up English or French mustard, salt, pepper and mayonnaise may be added where suitable. The sandwich is then cut into 2 triangles across, without removing the crust. Specially serve in bars, cafes, snack bars and restaurants.
2. The tea sandwiches
This has mush lighter fillings again white or brown bread is used. The fillings may consist of any meat or fish spreads, made in one’s own kitchen or bought commercially. Marmite, tomatoes, cucumber, jams and fruit, as well as mixtures of jam and fruit like bananas with strawberry jam, which are very good. The tea sandwich is cut much smaller, into triangles, fingers, round and squares and the crust is always removes.
3. The buffet sandwiches
The sandwich is very much the same as conventional sandwich and similar fillings are used. The sandwich in this instance is cut much smaller like the tea sandwich, into neat triangles, fingers or squares. With these sandwiches, a combination of white and brown bread is often used, which will give them the chessboard effect. At times, these sandwiches are given fancy shapes by cutting them with different sized and design of pastry cutters. This method is very wasteful and one should avoid using it, except for children who may find delight in the colorful shapes and designs of these sandwiches.
4. The continental or French sandwiches
This is usually consists of a crusty French stick, cut into half and well buttered with either a single savory filling and garnished with lettuce, tomatoes, cucumber, mayonnaise or mixture of savory fillings of meats, fish, poultry, game, cheese and eggs and again garnished as above. Then cut into small strips, it can easily be picked up with one’s fingers and eating in this manner.
5. The open or Scandinavian sandwiches
This is the more recent addition to sandwich variation, at least in England. Very much the same ingredients as for the conventional sandwich are used, but here the emphasis is put more on a very attractive and appetizing presentation and as its name indicates it is open and not covered with a second slice of bread.
6. The canapé
The canapé is not really a sandwich, but small pieces of toast – white or brown, biscuits or sheets of puff pastry, well buttered and covered with fillings of meat, game, poultry, fish, egg and cheese, decorated with flavored or colored butter, they are finished with a clear glaze of aspic jelly, according to their filling.
7. Hot sandwiches
Hot sandwiches do not really belong to this category since they are more a snack or even a meal, but as they are called sandwiches and bread is used they are included. Their number and variations are enormous. They range from the typical English ‘bookmaker’ sandwich to the French Croute Monsieur and include such internationally famous sandwiches as the Club sandwich and the American layer sandwiches, the German Strammer Max, the Swedish Lindstrom and the Dutch hot beef sandwich. Some of the Russian hot Zakouskis and French brioche, as well as late addition of ‘wimpy’ (a fried Hamburger steak in a toasted roll) may also be included. The recipes of some of the better known are given later. There is quite a large number of these and if one is interested, through practical work and some private study, a more complete understanding these hot sandwiches may be gleaned.
Spreads that commonly using for sandwiches
- Peanut butter
- Cream cheese
The purpose of using spreads for sandwiches
- To prevent the dryness.
- As a binding agent.
- To keep the moisture.
- For flavor.
- To add additional nutritive value.
- For appearance.
Seasonings to flavor the sandwiches
- Mayonnaise – ex:- egg & salmon
- English mustard – ex:- ham & beef
- French mustard – ex:- cheese & ham
- Chutney – ex:- cheese & tinned meat
- Vinaigrette – ex:- seafood varieties
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10/05/2020 foodieson.com by @cheflakey