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Salad Dressing Preparation
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Steps in Producing Sandwiches with Salad Fillings
appropriate  for  the  type  and  flavor  of  the  filling  to  be used. There is no set rule for such combinations as the choice is determined by individual taste. Sandwiches may be served hot or cold. Breads that are used most often include white, rye, pumpernickel, and whole wheat as well as various types of rolls and buns. When you are making sandwiches, use slightly firm bread. Day-old bread is preferable because it is more easily handled than freshly baked bread. Bread requires special  handling  to  prevent  it  from  becoming  stale.  To prevent moisture loss or absorption, observe the tips listed  next  on  wrapping  and  storing  bread  and  rolls: . Store bread in a moistureproof wrapper. l Store bread at moderate temperatures (75°F to 85°F) in a clean, dry space away from food. . Maintain a clean, dry storage place for the bread and  rolls.  Separate  from  other  stores  to  prevent absorption of odors and flavors. .  Bread  should  not  be  stored  in  chill  spaces because it will stale rapidly. However, freshly baked and   cooled   bread   and   rolls   may   be   wrapped   in moistureproof  material  and  frozen  for  later  use. SANDWICH FILLINGS.—  The  choice  of  fillings should  be  determined  either  by  when  the  corresponding sandwiches with be eaten or by how the filling is used. For example, they may be served in sandwich meals (box lunches), as appetizers, or as a food item on a regular menu or fast-food serving line. Some of the types of fillings are salad mixtures such as tuna, egg, and ham. Such mixtures as ground meat, chopped egg, fish or shellfish, or any filling containing mayonnaise  or  salad  dressing  should  never  be  made  for sandwich   meals.   These   foods   are   likely   to   be contaminated with bacteria that will grow rapidly at room  temperature  and  can  cause  illness. Cold cuts and peanut butter and jelly are suitable fillings for sandwiches to be served either in or away (such as box meals) from the GM. Sliced Cold Meat.— Cold  sliced  turkey,  chicken, roast   beef,   bologna,   salami,   ham,   or   cheese   are considered  cold  cuts. When used as fillings, these meats should be cooked according to AFRS recipes. After being cooked, the meat should be covered and refrigerated without slicing until just before the sandwiches are to be prepared. If the meat is sliced ahead of time, it will dry out even if it is covered and refrigerated. When you are ready to prepare sandwiches, slice the meat thinly and remove gristle and excess fat. Thinly sliced sandwich meats are more tender and juicy than thickly sliced meats. Slice only enough for immediate use. Spreads and Individual Condiments.— To avoid risk  of  contaminations  and  to  allow  the  user  an individual  choice,  such  spreads  as  salad  dressing, mayonnaise,  mustard,  or  catsup  should  be  packed separately.  Always  follow  the  AFRS  directions  for making sandwiches. Sandwich Variations The description and preparation methods for some of the sandwich variations are as follows. CLUB SANDWICHES.—  Club sandwiches are made with three or more slices of toasted bread and two different  fillings,  one  in  each  layer.  Each  sandwich  is cut  into  quarters  to  form  triangles.  Toothpicks  maybe used,  if  necessary,  to  hold  layers  together. GRILLED OR TOASTED SANDWICHES.— In grilled or toasted sandwiches the filling is often cheese placed  between  two  slices  of  bread.  The  top  and  bottom of  the  sandwich  is  spread  with  melted  butter  or margarine,  and  the  sandwich  is  grilled  on  both  sides. Also, these sandwiches may be lightly brushed with melted butter, placed in sheet pans, and toasted in the oven. OPEN-FACED  SANDWICHES.—  Open-faced sandwiches may be either one or two slices of bread covered with any desired filling including slices of meat, cheese, or tomatoes. When two slices of bread are used, they are placed side by side rather than one on top of the other. SUBMARINE   SANDWICHES.—   Submarine sandwiches (hero, hoagie, grinder, or poor boy) are prepared from French bread or a hard roll cut in half lengthwise. Each half is spread with salad dressing. Layers of thinly sliced salami, bologna, cheese, ham, tomatoes, and lettuce are then arranged on the bottom half. The sandwich is covered with the top half and cut vertically into portions. If these sandwiches are used for box meals or bag lunches, the salad dressing, tomatoes, and lettuce should be portioned and wrapped separately. SLOPPY JOES.—  Sloppy Joes are sandwiches made  with  barbecued  ground  beef  spread  between halves  of  toasted  sandwich  buns. HOT   SANDWICHES.—   Hot  sandwiches  are usually served open-faced with sliced meat and gravy. 5-20

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