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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.
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