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Cold Sandwiches
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When making sandwiches, consider the combinations of flavors and textures created by different breads, condiments, and meat and vegetable additions. For example, how does the texture of the bread blend with the texture of the filling? Do the flavors work together? Decide whether to serve the sandwich hot or cold, and consider the ratio of bread to the quantity and flavors of the other ingredients.
All sandwiches fall into one of two general categories: hot or cold. A simple hot sandwich consists of hot fillings, such as hot roast beef or grilled vegetables, between two slices of bread or two halves of a roll. Additional items such as fresh tomato, lettuce, or onion may be added for flavor. In the United States, hamburgers and hot dogs are among the most popular hot sandwiches. In the broadest sense of the word, sandwiches may be served in a variety of ways: open-faced on one slice of bread, rolled up in a piece of bread (such as a wrap sandwich), or even on a flat crust (such as pizza).
Cold Sandwiches
A simple cold sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling. As with hot sandwiches, the choices for fillings are many. The most common fillings are meat and cheese or a salad, such as egg salad or tuna salad. A submarine sandwich usually refers to a cold sandwich served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, onion, and various other toppings. These sandwiches may also be referred to as subs, grinders, heroes, or hoagies. In some instances, the filling may be hot, such as in a meatball sub.
A wrap sandwich is made on any type of flat bread—for example, tortillas, cracker bread, or rice paper wrappers—and spread with a hot or cold sandwich filling. It is then rolled up.
A multi-decker sandwich has more than two slices of bread (or rolls) with several ingredients in the filling. The club sandwich is one example of a multidecker sandwich. A traditional club sandwich is three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. Serve club sandwiches cut into four triangles.
Open-faced sandwiches can also be cold sandwiches, made with a single slice of bread, with the filling or topping attractively arranged and garnished. A version of the open-faced cold sandwich is a canapé (CAN-uh-pay), a type of hors d’oeuvre. Make canapés from bread or toast cutouts, English muffins, crackers, melba toasts, or tiny unsweetened pastry shells.
Spreads can be as simple as flavored butter or softened cream cheese. Use meat or fish spreads to give a zestier flavor. Or use fruit, vegetables, and meat cut into bite sizes as the base for canapés. An attractive garnish is the finishing touch to any canapé.
Tea sandwiches are small, cold sandwiches usually served on bread or toast, trimmed of crusts, and cut into shapes. The filling and spread may be the same as those for canapés. Tea sandwiches may also be served open faced.
3 Main Components of a Sandwich
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