AJAR.id – Hello Ajarian! The preparation of large quantities of sandwiches for functions must be completed by a given time so they are ready for service when expected. Given that sandwiches are best eaten fresh there is a need to use a logical and sequential process for preparing them to optimize quality and meet the given deadlines.
But, before you start preparing sandwiches, it is vital for you to understand the structure of a sandwich.
A sandwich will usually consist of:
- Base – the bread or roll that will hold the filling.
- A spread – to flavor and to add moist mouth feel and also to slow moisture migration from filling to bread
- Filling – the main attraction and flavor of the sandwich
- Condiment – to add a partnering flavor
- Garnish – to compliment with flavor and appearance.
The following is an indicative sequence for the preparation of large quantities of sandwiches:
- Identify the type of sandwich to be made and obtain the required type quantity of bread – where you identify there is insufficient bread immediate action must be taken to obtain extra supplies even if this means purchasing from a local supermarket
- Identify the fillings required – as identified by the client or as set out on the function/order sheet. Where there is no specification as to fillings it is appropriate to make enquiries regarding what is required
- Prepare the fillings as required – this can include activities such as:
- Cutting tomatoes, shredding lettuce, chopping parsley, grating carrot
- Slicing roast meats or unpacking bought-in meat slices and cheese slices
- Taking spreads out of the cool room – or making spreads according to requirements
This stage also involves cooking or mixing of fillings – which may require:
- Boiling and mashing eggs – allowing sufficient lead time to enable the egg to cool and the adding of mayonnaise etc., as required
- Making (for example) avocado filling, chicken and walnut, tuna and onion fillings
- Boiling and shredding chicken – again, ensuring sufficient time for cooling
- Spread the condiments – using a palette knife or plastic spatula; speed is essential coupled with neatness
- Add the filling to half the slices of bread (the other half will be the lids for the sandwiches) – ensuring uniformity of portions, consistency of layering and making sure there is no overflow
- Season the sandwich – if required by adding salt and pepper. Salt and pepper is often pre-mixed into the one container to save time
- Slice the sandwiches – remove crusts first if required and then cut diagonally or horizontally and vertically (quarters or halves) as required
- Plate up the sandwiches. Plating up should ensure attractive presentation of sandwiches
When you are done with plating, arrange sandwiches according to type – for example, keeping vegetarian sandwiches separate from meat-filled ones, keeping seafood sandwiches together. It is recommended to move sandwiches out of the preparation area to the customers quickly to optimize freshness.
Read also: The Most Popular Sandwich Fillings and Toppings
Nurturing You to Grow®
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare a variety of sandwiches