Sandwiches may be served hot or cold, closed or open-faced. They can be made with many different types of breads and rolls. To add variety to your menus, include breads and rolls with different flavors, textures, sizes, and shapes.

Besides enriched white bread, consider using whole-wheat, rye, pumpernickel, French, raisin, Italian, Boston brown, or cheese bread made with whole-grain or enriched flour, bran, or germ.

Hamburger rolls, frankfurter rolls, hard and soft rolls, pitas, English muffins, tortillas, and bagels all make good sandwich bases. Breads with a relatively firm texture make good sandwiches for eating out-of-hand because they won’t bend or lose fillings.

Food Handling Precautions

1. Make sandwiches the day they are to be served.

2. Make sandwiches one tray at a time (stacking no more than three sandwiches high per tray), so that they can be immediately refrigerated after preparation. This is important because foods stored in the refrigerator need to reach the desired cold temperature within a short amount of time. If sandwiches are stacked more than three high, sandwich fillings will be insulated and will not cool as quickly as they should. Also, the weight tends to crush the bottom layer if stacked higher than three sandwiches.

3. Handle bread and fillings as little as possible during preparation. Avoid touching foods directly with your hands if tools or equipment can do the job efficiently.

4. Wear disposable plastic gloves if possible. Disposable plastic gloves should be considered necessary equipment. Change gloves frequently to avoid tearing and to prevent excessive perspiration. If you cannot wear gloves, be sure to wash hands thoroughly and frequently.

Always change gloves during or between tasks as needed to avoid contaminating the food. For example, after carrying a tray of sandwiches to the refrigerator, wash your hands and put on new gloves before returning to food preparation. Since you have touched the handle of the refrigerator door, which is contaminated, it is unsafe to return to handling food without washing your hands and changing your gloves.

Pre-Preparation

1. Have all ingredients ready to use.

Freeze sliced bread ahead of time. Working with frozen bread allows easier spreading of fillings that tend to tear fresh bread.

Pre-prepare all sandwich fillings, such as tuna salad, egg salad, or chicken or turkey salad, and have them well chilled. Continue to refrigerate fillings when not in use. Make prepared fillings only in the amount that will be used during one serving period.

Evenly slice foods such as tomatoes, cheese, and meats. For quick and easy pickup, cross-stack items such as cheese and meat. Refrigerate all sliced ingredients when not in use.

If lettuce is desired, purchase dark green leaf lettuce; wash thoroughly; separate leaves, drain, and crisp in the refrigerator.

Sandwich spread (optional): Mayonnaise, mustard, spreadable butter or margarine.

2. Allow plenty of space to work.

One slice of bread or a bun takes up a space at least 4 inches square.

3. Assemble all equipment and ingredients at the work station in advance.

Place within easy reach toward back of table.

Arrange ingredients in the order to be used.

Set appropriate scoop (dipper) nearby to ensure correct portion control.

Suggested Tools and Equipment

Cutting board Disposable plastic gloves Knives, serrated Mixing bowls Sandwich bags, plastic wrap, or waxed paper Scoops or dippers (sized for portioning) Spatula Spoons Storage pans, trays, or bins

Assembly

The following method explains how to prepare 16 or 32 whole sandwiches (32 or 64 half-sandwich servings).

Have the following foods ready to use: 32 or 64 slices of frozen bread, just enough prepared and well-chilled sandwich filling for 16 or 32 sandwiches, and any additional toppings. Handle bread and fillings as little as possible during assembly.

STEP 1. Using both gloved hands, grasp frozen bread and place slices onto tray in four rows of four each (16 slices).

STEP 2. If using sandwich filling: Dip scoop in filling and scrape level against the edge of the container. Place filling on upper right corner of each slice of bread. With spatula, spread filling to upper left, lower right, and then lower left corners, using an “S” motion.

OR

If using pre-sliced ingredients (such as meat or cheese): Arrange on bread as desired.

STEP 3. Add lettuce and/or other toppings (if using) to each slice. If you are only making 16 whole sandwiches, skip step 4 and complete steps 5-7.

OR

To make 32 whole sandwiches, pick up four slices of bread in each hand. Place two slices on each filled slice. The second slice forms the bottom of the next layer of sandwiches.

STEP 4. Repeat Steps 2 and 3.

STEP 5. Top the final layer with single slices of bread. Repeat until all sandwiches are complete.

STEP 6. Hold sandwiches together with the thumb and first finger of your left hand. With your right hand, use a sharp serrated knife to cut through one stack at a time. A sawing motion should be used to prevent tearing.

STEP 7. Wrap sandwich halves individually or place on storage trays. Keep covered and airtight. Refrigerate. Serve sandwiches the same day as prepared.

This method may be adjusted to meet the needs of each individual food service setting.

To obtain 50 half-sandwich servings, assemble and cut 25 whole sandwiches. Begin with 25 slices of frozen bread. Place slices onto tray in five rows of five. Follow steps above for filling, topping, and slicing each sandwich and store as directed below.

Storing Assembled Sandwiches

It is important to think about food safety as you assemble and hold sandwiches. Serve sandwiches the same day they are made. Put in refrigerator until serving time. To hold properly:

If you are stacking sandwiches on trays, be sure to stack no more than three high so the cold air of the refrigerator can penetrate the filling of each sandwich.

Keep prepared sandwiches covered and airtight. Cover the entire tray with waxed paper or plastic wrap; or place sandwiches in sandwich bags; or fold sandwiches in waxed paper; or place in pans with covers.

Refrigerate prepared, covered sandwiches until serving time. Serve sandwiches the same day as prepared.