The Hospitality Guru (cooking) Back to Basics: Types of Sandwiches
Types of Sandwiches
This basic sandwich consists of two slices of buttered bread with any filling and seasoning, cut into various shapes. Crusts are generally left on, but can be removed.
These sandwiches are also referred to as Pullman or finger sandwiches. They are lighter than the conventional sandwich, with the crusts removed and cut into small triangles, fingers and squares. Pullman sandwiches are sometimes prepared double-decker style, with three slices of bread, filled between each layer.
Pinwheel sandwiches are another form of tea sandwich and as their name suggests they are shaped like a pinwheel.
They are prepared from large slices of bread cut lengthwise from a sandwich loaf. The crusts are removed and the bread is spread with a soft filling such as a cream cheese spread, or butter, asparagus tips, smoked salmon, meat paste etc. The bread is then rolled up tightly in the same manner as a Swiss roll, wrapped in foil, greaseproof paper or plastic wrap and set in the refrigerator. Once it is firm enough, it is cut into slices and served. Smaller pinwheel sandwiches can be used as canapés.
This type of sandwich is much the same as the tea sandwich except that they are cut much smaller, allowing them to be picked up with a toothpick. A combination of white and brown breads can be used to achieve a checkerboard effect. It is also a good idea not to use loose types of fillings in these sandwiches, as they are usually eaten standing up with a plate at a cocktail party etc.
As the name indicates, this sandwich is open not covered. A variety of breads and fillings are used. The best known open sandwich is the Danish where usually rye bread forms the base. A great deal of emphasis is placed on a very attractive and appetising presentation.
An example of an open sandwich – a slice of rye bread, spread with mayonnaise, mignonette lettuce base, topped with slices of smoked salmon, garnished with onion rings, horseradish, cream, capers and a sprig of dill.
Warm or hot sandwiches
They range from the classical club sandwich to the more modern hamburger, steak sandwich or toasted sandwich.
This is a sandwich consisting of three slices of toast spread with mayonnaise, filled with lettuce, sliced tomato, cooked chicken meat and grilled bacon. The crusts are removed, the sandwich is cut diagonally and pinned with toothpicks.
This sandwich is an interesting variation in that it should be made hot but served cold. The bookmaker consists of a grilled minute steak spread with English mustard and placed between two slices of buttered toast. The juices from the hot meat soak into the toast. This sandwich was traditionally pre seed, sliced and served cold.
Ribbon or domino sandwich.
Spread slices of white and brown bread with butter and a moist filling, and stack the slices alternately, white and brown. Firmly press the stack of slices together, and cut off the crusts. Place the stacks on trays, cover with foil and chill until firm.
Cut the stack into 2 cm slices. Slices can be further cut into halves, thirds or triangles. Arrange on a platter for serving.
It is important that the filling is moist in order to hold the slices together.
Draughtboard or checkerboard sandwich
Alternate two slices of white bread with two slices of brown bread, spread with a moist filling which will hold the slices together. Cut the stack into 1 cm slices. Spread filling on the slices.
Sandwiches should be attractively served – on plates for individual serves or on platters for multiple serves. The plate or platters can be decorated with suitable ingredients to enhance the overall presentation.
- Sandwiches can be made from a variety of breads, fresh or toasted, cut into a range of shapes, and filled with almost an endless assortment of products.
- Bread should always be fresh.
- Bread for sandwiches should not be refrigerated as this will speed up staling.
- Bread should be stored away from strong flavoured foods as it easily picks up odours.
- All fillings such as meats, cheese, tomatoes etc should be evenly sliced in advance.
- Sandwich ingredients should be prepared fresh daily.
- Lettuce must be thoroughly washed and dried.
- All vegetables must be washed, dried, sliced etc.
- Serve sandwiches attractively on plates for individual serves or on platters for multiple serves.
More by this Author
The type of stock produced can be varied by the type of bones and vegetables used. Four main types of stock are commonly produced in the kitchen. They include chicken stock, white beef stock, brown beef...
CANAPÉS Purpose Canapés are small, bite sized pieced of food, which may be served hot or cold. They are normally served as an accompaniment to drinks before dinner or at a cocktail...
Terminology of salad preparation Toss: Using a large mixing bowl and large serving spoon, lightly flip the ingredients into the air. Fold: Using a large spoon, lift the ingredients from the...