Different Types of Sandwiches

Sandwiches

A sandwich is made up of one or more slices of bread with nutritious filling between them. Any kind of bread,cream or loaf bread, rolls and buns will make a good sandwich. The filling may be slices of cold meat, chopped meat, eggs, chicken, ham and cheese with creamed butter, pickles,tomato catsup or mayonnaise.

 

Cream bread which has been sliced crosswise, is the most versatile type of bread used for sandwiches. It is suited to many different kinds of sandwich fillings. Cream bread is also available in different colors and can be so designed to form attractive geometric figures and shapes.

Different Types of Sandwiches

Sandwiches may be served in dif­ferent styles. They may be served open and cut into different shapes. To keep thesandwich in better condition it may be wrapped in paper napkins or placed in sandwich bags especially if they are to be packed snacks. Sandwiches which are to be served immediately may be simply arranged on a serving plate. The rest of the sandwiches may be placed in a covered tray lined with a damp towel. Keep them there until serving time to avoid drying.

1. Open Sandwiches

Open sandwiches make use of only 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 is placed on top. They may be gar­nished with slices of carrots, raisins, pickles and the like to make them more attractive. Open sandwiches are similar to canapes. They make use of biscuits, cookies or toasts instead of using breads.

2. Plain 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. Besides preventing the bread from becoming soggy, the spread also adds flavor and nutrients. Moreover, it ensures that the bread and the filling will stick together.

3. Pinwheels Sandwiches

Pinwheels are made of cream 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. Place sweet pickles or several stuffed olives at the end of slice. Roll up bread like a jelly roll. Wrap each rolled sandwich individually and chill for several hours or until they are firm. When ready to serve, unwrap the rolled sandwiches and cut into 1/2 inch slices. Use a sharp knife or a bread knife so the sandwiches are cut clear and neat. Arrange and serve them on a platter. Garnish if needed.

4. Closed Tea Sandwiches

Closed tea sandwiches may be made ahead of time and frozen. They should be removed from the freezer at least three hours before they are to beserved.

Remove the crusts of a day-old bread. With cooky cutters of various shapes and sizes, cut as many pieces as possible from one slice. Squares, rectangles and oblongs add to the variety. Save the scraps and crusts for crumbs. For each sandwich, spread butter on one piece of bread and filling on the other. Top the filled side with the buttered side. Place in waxed paper or in a clean damp towel and place in an airtight container to freeze.

5. Ribbon Sandwiches

Colored cream bread is suitable for ribbon sandwiches. Al­ternate 3 slices each of pink and green bread with one or more fill­ings spread between slices. Press together stack of slices and then trim crusts. Wrap and chill for several hours. When ready to serve, cut into 1/2 inch slices.

6. Mosaic Sandwiches

An alternate color of slices of bread is preferable for this type of sandwich.

The initial step is similar to that of the rib­bon sandwiches,' Press together stack of slices and then trim crusts. Wrap and chill for several hours. Cut about 1/2 inch wide. Spread cut sides of rib­bons with fillings. Stack 3 ribbon sandwiches so that green and pink sections alternate. Wrap and chill for several hours. Slice about 1/2 inch thick into checkerboard sandwiches immediately after removing from refrigerator. These are some­times called checkerboard sandwiches because of the alternate squares of green and pink bread.

Some Things to Remember in Making Sandwiches

1. When cutting bread, keep slices together in pairs so that they will fit together.

2. Have butter, margarine, or spread at room temperature so that it will spread without tearing the bread. Cream if necessary. Spread very thin.

3. Certain eating practices also affect the type of sandwich filling. Some prefer the more expensive fillings like chicken, luncheon meat, corned beef, and sausages while others prefer simple fillings like egg, tuna and cheese.

4. Bread may also be multilayered with one or more types of filling as in clubhouse sandwich.

5. Different colors of bread can be combined together and sliced differently to make interesting designs for the sandwich.

6. Apply spread on bread evenly to prevent sogginess. Then put in the prepared filling.

7. Vary serving of sandwiches by using different kinds of bread, fillings and by cutting them into different shapes.