What is sandwich

What is sandwich?

What is sandwich?

A sandwich is handheld and portable. This one is made with salami.

A sandwich is a food item, typically consisting of two or more slices of bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are widely sold in restaurants and cafes. Several examples of unconventional sandwiches include tacos, burritos, and pizza.

History of sandwich

History of sandwich

John montagu

The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah, flat, unleavened bread, during Passover in the manner of a modern "wrap" sandwich made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.

During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. Trenchers were the precursors of open-face sandwiches. The immediate cultural precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter" explanatory specifications that reveal the Dutch belegde broodje, open faced sandwich, was as yet unfamiliar in England.

Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential.

It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.

EtymologyThe first written usage of the English word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a "Sandwich". It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands.

The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres (Neichatel, 1770), translated as A Tour to London 1772; Grosley's impressions had been formed during a year in London in 1765. The sober alternative is provided by Sandwich's biographer, N. A. M. Rodger, who suggests Sandwich's commitments to the navy, to politics and the arts mean the first sandwich was more likely to have been consumed at his desk.

In IndiaWhen the British first introduced the sandwich in India, the Indians called them double roti). This term has today become the broad term for all type of leavened bread even not put in a sandwich arrangement.

UsageIn the United States, a court in Boston, Massachusetts ruled that "sandwich" includes at least two slices of bread. and "under this definition and as dictated by common sense, this court finds that the term "sandwich" is not commonly understood to include burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans." The issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping centre where another restaurant had a no-compete clause in its lease prohibiting other "sandwich" shops.

In Spain, where the word sandwich is borrowed from the English language, it refers to a food item made with English sandwich bread. It is otherwise known as a bocadillo.

The verb to sandwich has the meaning to position anything between two other things of a different character, or to place different elements alternately,and the noun sandwich has related meanings derived from this more general definition. For example, an ice cream sandwich consists of a layer of ice cream between two layers of cake or cookie. Similarly, Oreos and Custard Creams are described as sandwich cookies because they consist of a soft filling between layers of cookie.

The word "butty" is often used in Northern areas of the United Kingdom as a synonym for "sandwich," particularly in the name of certain kinds of sandwiches such as a chip butty, bacon butty, or sausage butty. "Sarnie" is a similar colloquialism, as is the Australian English colloquialism "sanger".

Sandwich partsSandwich partsSandwiches generally consist of a bread, a spread and a filling. In the most technical sense of the word, Pizza can be considered a sandwich (although not in the typical sense). Bread serves primary as an edible container for the food inside, it can also provide the bulk and nutrients, regardless of the type, any bread used for a sandwich should ideally be used fresh. The spread serves three main purposes, it prevents the bread from socking up the filling causing it to become soggy, it adds flavor as well as moisture to the sandwich .

Base

Spread

Filling

Garnish

Base

Base is the foundation of sandwich as a part. It may be bread.

Types of bread

NameImageTypeOriginDescription

Aish MerahrahFlatbreadEgyptMade with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.

Anpan

Sweet bunJapanFilled, with red bean paste usually, or white beans, sesame, or chestnut.

Appamhoppers, Appa (s.)

Varies widelySouth India, Sri LankaBowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.

Arepa

Corn breadLatin America: Colombia, Venezuela, Panama, Canary IslandsDish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.

BabkaBobka or baba

Sweet yeast cakePoland, Belarus, Ukraine, Western RussiaTraditional types usually contain some sort of fruit filling, and are glazed with fruit flavored icing; some contain chocolate or cheese filling.

Bagel

Yeast/wheat breadWorldwide (Eastern Europe/Ashkenizi Jewish origin)Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.

BaguetteFrench stick, French bread

Yeasted breadFrance, WorldwideThin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.

Balep korkunFlatbreadcentral TibetRound, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.

Bammy

FlatbreadJamaicaMade by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.

Banana bread

Sweet breadDense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.

Bannock

FlatbreadUnited Kingdom, United StatesModern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.

Bara Brith

Fruit breadWalesSometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.

Barbari bread

FlatbreadIran, northwestern AfghanistanInvented by Barbar tribes of Iran and Northern Afghanistan.

Barmbrack

Yeasted breadIrelandSweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.

Bazlama

FlatbreadTurkeyFlat and circular, average thickness of 2 cm, usually eaten fresh.

Beer bread

Yeasted breadMade with regular beer or other types such as stout or dark beer .

Bhakri

Unleavened flatbreadIndia, PakistanUsually grayish in color, made of cereals and thus high in protein and fiber.

Bhatoora

Fried breadIndiaVery chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.

Bing

FlatbreadChinaSimilar to a Mexican tortilla, only much thicker; usually cooked on a griddle.

Biscuit

Yeasted bread or unleavenedworldwideIn Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy.

Black bread

Rye breadworldwideMade of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.

Bolani

FlatbreadAfghanistanHas a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.

Boule

Yeasted breadFranceFrom the French for "ball".

Roll

LeavenedEurope, North AmericaShort, oblong, served usually before or with meals, often with butter.

Breadstick

Dry breadItalyA dry bread formed into sticks, served as an appetizer.

Brioche

Sweet yeasted breadFranceA highly enriched French bread, noted for its high butter and egg content, commonly served as a component of French desserts.

Broa

CornbreadPortugal, BrazilUnlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.

Brown bread

Rye or wheat breadIreland, North AmericaMade of a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee.

Bun

Small loafworldwideSmall, dome-shaped roll, of sweet bread, or savory bread commonly used in sandwiches.

esnica

Soda breadSerbiaBaked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.

Challah

Leavened breadWorldwideBraided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.

Chapati

Unleavened flatbreadIndia, PakistanUsually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish.

Chickpea bread

ChickpeasAlbania.

Christmas wafer

Ceremonial breadEastern EuropeChristmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.

Ciabatta

White breadItalyLoaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.

Colomba Pasquale

Ceremonial breadItalyEaster Dove in English, is dove shaped and covered with icing sugar and almonds, to be eaten at Easter in celebration; more properly viewed as a cake, not a bread.

Coppia Ferrarese

SourdoughItalyTwisted in shape. Made with flour, lard, olive oil, and malt.

Cornbread

CornbreadNorth America, South AmericaCan be baked or fried, has a golden appearance, usually has a moist interior.

Cottage loaf

Yeast breadEnglandName refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape.

Crpe

PancakeFranceExtremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.

Crisp bread

FlatbreadScandinaviaVery dry, traditionally consists of wholemeal rye flour, salt, and water.

Croissant

FranceA buttery horn- or crescent-shaped pastry, made from a rolled triangle, sometimes filled with cheese or chocolate.

Crumpet

Savoury griddle cakeUnited Kingdom, CommonwealthUsually circular and flat, but thick, with pores in upper surface.

Cuban bread

Yeasted breadUnited StatesA fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.

Curry bread

Small loafJapanSome Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and deep fried usually, or baked.

Damper

Soda breadAustraliaMade of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.

Dampfnudel

White breadGermanyUsually dense and moist with a white top surface.

Dinkelbrot

Yeasted breadGermanyMade of 90% spelt flour or coarse meal.

Dougnut

CakeEurope, North AmericaIn America a bagel shaped fried cake classically topped with icing and or sprinkles. Originally in Europe it was a small round fried cake topped with powdered sugar.

Dosa

Savoury pancakeSouth Indiafermented crepe or pancake made from rice batter and black lentils.

Farl

FlatbreadNorthern Ireland, ScotlandMade by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.

FiloneLeavenedItalySimilar to French baguette.

Flatbread

FlatbreadworldwideA blanket term applied to any circular bread that is flat in shape.

Flatbrd

Unleavened flatbreadNorwayTraditional food, currently usually eaten with fish, salted meats and soups.

FlatkakaUnleavened rye FlatbreadIcelandSoft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.

Focaccia

Yeasted breadItalyOften punctured with a knife to relieve surface bubbling, or dotted.

Fougasse

Yeasted breadFranceSome versions are sculpted or slashed into a pattern resembling an ear of wheat.

Green onion pancake

FlatbreadChinaGeneral term.

Gugelhupf (Kugelhupf)

Ring cakeGermany, Austria, Switzerland, Alsace, GroningenSoft yeast dough containing raisins, almonds and Kirschwasser cherry brandy, some also with candied fruits, nuts; some filled, often with a layer of sweetened ground poppy seeds.

Haardstoet (hardebrood)

FlatbreadGroningenA dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.

Hallulla

FlatbreadChileRound, baked with butter, used for Chilean aliados: cheese and ham sandwich.

Hardtack

Flatbread, crispyUnknownA simple type of cracker or biscuit, made from flour, water, and sometimes salt.

Himbasha

FlatbreadEritrea, EthiopiaCelebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.

HoecakeSee JohnnycakeSee JohnnycakeSouthern United StatesSee Johnnycake.

Hushpuppy

Small ballsSouthern United StatesDeep fried or baked corn dough balls.

Indian bread

India, PakistanGeneral term.

Injera

FlatbreadEritrea, Ethiopia, Somalia (where it is also called laxoox and canjeero), Yemen, SudanYeast-risen with unique, slightly spongy texture, traditionally made of teff flour.

Johnnycake

FlatbreadNew England, Caribbean, Dominican Republic, Colombia, BermudaFried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.

Ka'ak

LeavenedArab world, near East.

Khanom bueang

Flatbread, crispyThailand, CambodiaCommon Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.

Kulcha

FlatbreadIndia,PakistanMade of Maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.

Lagana

CeremonialGreeceSpecial kind of azyme bread, baked only on Clean Monday, the first day of Lent.

Lahoh

LeavenedDjibouti, Somalia, Yemen, IsraelSpongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.

Laobing

FlatbreadNorthern ChinaUnleavened, sometimes called a Chinese pancake, very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.

Laufabrau

FlatbreadIcelandRound, very thin flat cakes, diameter about 15-20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat.

Lavash

FlatbreadNorthern Middle East, southern Caucasus: Iran, Pakistan, Armenia, Azerbaijan, GeorgiaSoft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.

Lefse

FlatbreadNorwaySoft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.

Luchi

FlatbreadOrisa, Assam, BengalMade of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.

MaloogaLeavened FlatbreadYemenPizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven.

Mantou

BunChinaSteamed, made of white flour, often slightly sweetened.

Markook

FlatbreadBelad Al Sham: Syria, Lebanon, Jordan, PalestineUsually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.

Marraqueta

Leavened lobed loafSouth America: Bolivia, Chile, Peru; less so Argentina, UruguayKneaded, made with flour, salt, water, leavening.

Matzo

FlatbreadWorldwideUnleavened, used in Judaism mainly during Passover.

Melonpan

Sweet bun, crispyJapanMade of enriched dough covered in thin layer of crispy cookie dough.

Michetta

LeavenedItalyAlso known as rosetta, it has a hollow, bulging shape.

Monkey bread

PastryAfricaAlso termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat.

Muffin

Yeast leavenedUnited Kingdom: United States, Australia, Canada, New ZealandSmall, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea.

Naan

FlatbreadIran, Northern India, Pakistan, AfghanistanGeneral term for leavened, oven-baked, typical of South and Central Asia.

NgomeFlatbreadMaliMade of millet, water, vegetable oil.

Puran Poli

FlatbreadIndia,PakistanSweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.

Pain de mie

White breadFranceSlightly sweet sandwich-style loaf with a dense crumb.

Pan de Pascua

CakeChileSweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Christmas time.

PanbriocheLeavenedItalySimilar to brioche.

Pancake

FlatbreadNorth AmericaThin, flat, round cake, most are quick breads, some use a yeast raised or fermented batter, most are cooked on hot griddle or frying pan, one side first and flipped partway through to cook other side.

Pandesal

Sweet BreadThe PhilippinesA rounded bread made of flour, eggs, yeast, sugar, and salt.

Pandoro

Holiday breadItalyTraditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.

Pane carasau

FlatbreadItaly SardiniaTraditional flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry.

Pane di Altamura

LeavenedItalyMade from durum flour, often odd in shape.

Pane ticinese

LeavenedSwitzerlandWhite, distinguished by its shape and softness, made of several small sub-loaves or -rolls to be broken off by hand, and by oil added to dough which makes it soft.

Panettone

SweetItaly, Switzerland, Malta, Latin AmericaFluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with sweet hot beverages or wine, made Christmas, New Year.

Panfocaccia

LeavenedItalySimilar to focaccia.

Papadum

FlatbreadIndiaThin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments.

Paratha

FlatbreadIndia,PakistanUnleavened, made by pan frying whole wheat dough, ghee or cooking oil usually in dough and on done loaves, usually stuffed with vegetables or cheese, served with butter, chutney, spicy sauces or curries of meat and vegetables.

Parotta

FlatbreadSouthern IndiaA parotta or barotta, is a common layered flatbread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East.

PeniaSweetItalyMade from sugar, butter, eggs, anise seeds and lemons.

Piadina

FlatbreadItalyThin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.

Pita

FlatbreadMediterranean Basin, Middle East, BalkansRound with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.

Pizza

Leavened flatbreadMediterranean, Italy, SpainModern pizza (Italy) was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.

Massa Sovada

Sweet breadPortugalRound, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.

Potato bread

Leavened or unleavenedWorldwidePotato replaces part of normal wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.

Potbrood

LeavenedSouth AfricaProduced in a cast iron pot covered with wood coals, ther are a wide range of flavours but is often made with wheat flour and sweetcorn.

Pretzel

Swabia, Switzerland, Alsace, VorarlbergAn Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.

Proja

LeavenedSerbiaSmall muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.

PuftaloonSconeAustraliaMade from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.

Pumpernickel

LeavenedCentral Europe, Eastern Europe, Groningen, FrieslandVery heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.

Puri

FlatbreadIndiaUnleavened, made of wheat flour (refined, whole-wheat, or coarse), dough of flour and salt rolled into small circle or bigger and cut into small circles, deep fried in ghee or vegetable oil, puffs up in all directions like a round ball from steam inside.

Quick bread

LeavenedNorth AmericaLeavened with substance other than yeast.

Rice bread

Rice breadJapanMade from rice flour.

Phulka

FlatbreadIndia, Pakistan, Bangladesh, Nepal, Sri Lanka, Trinidad, TobagoUnleavened, made from stone ground wholemeal flour, traditionally named atta flour.

Rugbrd

Rye breadDenmarkMade of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle.

Rumali Roti

FlatbreadPakistan, Northern India.

Rye bread

LeavenedEurope, North AmericaMade of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor.

Sacramental bread

UnleavenedGeneral term, used in Christian Eucharist ritual.

Salt rising breadLeavenedScotlandMade of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor.

Sangak

FlatbreadIranPlain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.

Scone

Quick breadUnited Kingdom, Ireland, United States, Canada, Australia, New ZealandSmall quick bread usually made of wheat, barley or oatmeal, baking powder leavening.

SgabeoLeavenedLunigianaCut into strips, fried and salted.

ShirmalFlatbreadIran, Pakistan, IndiaSaffron-flavored traditional flatbread, usually made with milk instead of water.

Soda bread

Quick breadIrelandA variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.

Sopaipilla

Quick breadThree distinct breads: 1: Central Chile; 2: Southern Chile, Uruguay, Argentina; 3: New Mexico, TexasA kind of fried pastry and a type of quick bread.

Sourdough bread

EuropeanEuropeGeneral term.

Speckendick

PancakeGroningen, East FrisiaA rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup .

Taftan

LeavenedIranLeavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.

Taiyaki

CakeJapanTaiyaki is a Japanese fish-shaped cake. .

Tandoor bread

FlatbreadMiddle East, Far East.

Teacake

CakeUnknownAny kind of cake that is sturdy enough to be picked up with the fingers.

Tiger bread

Rice breadNetherlandsRice paste bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger's markings, hence the name.

Tortilla

FlatbreadMexicoGeneral term.

Tsoureki

LeavenedGreece, Cyprus, Bulgaria, Turkey, ArmeniaA sweet bread formed of braided strands of dough and may also be savoury.

Tunnbrd

FlatbreadSwedenSoft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin.

Vnoka

LeavenedCzech Republic, SlovakiaA bread baked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add color and flavor; the dough can also contain raisins and almonds, and is braided like challah.

Vienna bread

LeavenedVienna, AustriaA type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.

White bread

LeavenedUnknownBread made from wheat flour from which the bran and the germ have been removed through a process known as milling.

Whole wheat bread

LeavenedUnknownA type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains, see whole wheat flour and whole grain.

Yufka

FlatbreadTurkeyThin, round, unleavened, similar to lavash, about 18 inches (4050 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.

Zopf

Leavened whiteSwitzerland, GermanyMade of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.

Zwieback

LeavenedGermanyA type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.

Bread selection guidelines Basically bread has it all, can be moist or dry, full flavor or mild flavor, texture is smooth or crisp, appearance can be simple or intricate.

The finished sandwich depends on the bread so the bread must be a good match for the filling.

Bread provides variety, texture, aroma, eye appeal, bulk, carbohydrates, vitamins and minerals.

Select fresh bread.

Should capable of being picked up without bending or losing filling.

Should have fine grained texture.

Should be at least 12 hours old.

Available in different thickness 3/8th 5/8th is the thickness range most commonly used for sandwich.

Spread "A spread is a food that is spread with a knife onto bread, crackers, or other bread products. Spreads are added to bread products to provide flavor and texture, and are an integral part of the dish, i.e., they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which do not employ a knife in applying it to crackers or chips.""As such, "spread" has a functional definition, which means that the same food can be categorized as a spread, a "condiment", or an "ingredient" under different circumstances. A good example of this would be butter, which could appear on a hamburger as a condiment, on buttered toast as a spread, and in mashed potatoes as an ingredient.""Common spreads include cheeses, creams, and butters (spreads made from milk; though the term butter is broadly applied to many spreads); and jams and jellies (spreads made from fruit). Spreads are also made from vegetables (e.g., vegemite, hummus, baba ghanoush, and meats (e.g., pt, fleischbutter, cretons)."

Spreads are semisolid, spreadable condiments"usually added on top of an otherwise finished dish, to enhance flavor and add moisture or texture. Less fully explored in traditional european cuisine than sauces, spreads have become popular in recent decades for their long shelf life and ease of use. Some basic spreads, such as butter, have been in cookbooks for many millennia."Lemon MayonnaiseA great addition to any sandwich as a sandwich spread.Yields: 1-1/4 cup Ingredients:1 cup mayonnaise 2 tablespoons sour cream 1 tablespoon freshly grated lemon zest 2 teaspoons coarse-grained mustard 2 teaspoons fresh lemon juice, or to taste In a small bowl stir together mayonnaise, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.Orange Cream CheeseYields: 4 cups Ingredients:2 8-oz pkgs cream cheese, softened 2 tbsp. sugar grated zest from 2 oranges 1-2 tbsp. Grand Marnier Whip cream cheese in food processor or blender until smooth. Add grated zest, sugar and Grand Marnier. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight. SubstitutionsTangerine Cream CheeseUse tangerine zest instead of orange Lemon Cream CheeseUse lemon zest and lemon renchRaspberry Cream CheeseYields: 4 cups Ingredients:2 8-oz pkgs cream cheese, softened 2 tbsp. sugar 1 cup fresh or frozen raspberries, thawed 1-2 tbsp. kirschwasser (raspberry rench) Whip cream cheese in food processor or blender until smooth. Add 6 to 8 raspberries (reserve remaining raspberries for garnish). Add sugar and kirschwasser. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight.CHICKEN CRUNCH SANDWICH SPREAD (webmasters personal recipe)Use 1 canned chicken spread or TIP: Use your own homemade chicken salad recipe with large chunks of chicken.My chicken salad recipe is..THE BEST!~Boil 1 whole chicken-pull meat off the bones in chunks.2 cups sour cream- t poultry seasoning 3 oz Cream cheese c chopped Dried Figs c Finely chopped mixed nuts 1 t Minced candied ginger Combine chicken spread with cream cheese, California dried figs, nuts and ginger. Use as a sandwich filling.Olive Cheese SpreadServed as an appetizer spread with crackers, or as a sandwich spread with bagels or crusty rench rolls. INGREDIENTS:8 oz. pkg. cream cheese, softened1 cup shredded Muenster cheese cup grated Parmesan cheese2 Tbsp. butter, softened4 oz. can sliced pitted olives, drainedPREPARATION:Combine cheeses and butter in large bowl and mix until smooth. Stir in olives. Chill a few hours to blend flavors.Serves 24Butters Simple butter is made from milk, and consists almost entirely of milkfat and water. Most butter comes from cow milk; variants from goats milk also exist. Fruit butters can be made from fruit preserves and sugar, without any milk products. A common American variety is apple butter. Meat butter or fleischbutter is a German specialty, made from a combination of ground meat, butter, and spices. The most common fleischbutter is made with ground pork; variants use beef, lamb, kidney, tripe, and other muscle and organ meats. Peanut butter can be made with nothing but peanuts and water; variants add sugar, milk, or other nuts. Peanut butter comes in both smooth and chunky varieties, depending on the fineness of the grinding process.Other spreads Rouxs these are more sauces than spreads; some can however be quite thick. Babaganoush is made with eggplant Hummus and tahini are made with chickpeas Mayonnaise is made with eggwhites and oil Salsa, made with fresh tomatoes, green peppers, hot peppers, and other fruits; always spicyFillingsFillings 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 (75F to 85F) 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. Filling selection

Filling is the heart of the sandwich, it determines its character.

Most meats are pre-cooked, sliced thinly.

May be in the form of salad, egg or seafood mixture.

The primary ingredient is soft, it should compliment by some crisp item.

1/3 of the total weight should be filling.

Must be tender, pleasantly flavored and easy to eat.

Must not hang over the edge of the sandwich, greasy beacon or wilted lettuce can ruin the sandwich.

Filling is what makes a sandwich what it is, at most care must be taken in its preparation.

ointsd the world ingredient of sandwich

GarnishArrange sandwiches cut in quarters with the crust on the tray.

Attractive presentation makes a garnish tray more appealing. Caterers and restaurant staff learn techniques for creating balanced, colorful and appetizing buffet arrangements. A garnish tray offers visually appealing and tasty finger foods. Adding sandwiches to a garnish tray provides guests with more choices and a more filling food option. Garnishes that complement sandwiches -- such as a variety of olives, peppers and pickles -- add color and texture to the tray. Arranging a bed of greens offers a festive and inviting cold tray presentation for any kind of event, from a casual party to a wedding

Types of SandwichesTypes of Sandwiches

Sandwiches may be served in different styles. They may be served open and cut into different shapes. To keep thesandwich in better condition it may be wrapped in paper napkins or placed in sandwich bags especially if they are to be packed snacks. Sandwiches which are to be served immediately may be simply arranged on a serving plate. The rest of the sandwiches may be placed in a covered tray lined with a damp towel. Keep them there until serving time to avoid drying.

1. Open SandwichesOpen sandwiches make use of only one kind of bread with the filling on top. The slices of white bread can be cut into squares, triangles or rounds. Butter is spread lightly on top and pieces of cheese or meat fillings is placed on top. They may be garnished with slices of carrots, raisins, pickles and the like to make them more attractive. Open sandwiches are similar to canapes. They make use of biscuits, cookies or toasts instead of using breads.

2. Plain SandwichesA plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be removed, depending upon your preference. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling. Besides preventing the bread from becoming soggy, the spread also adds flavor and nutrients. Moreover, it ensures that the bread and the filling will stick together.

3. Pinwheels SandwichesPinwheels are made of cream bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable because they are easy to roll and will not crack. Trim crusts and flatten long slices with rolling pin. Spread bread with softened butter or margarine and your choice of any smooth filling, like creamed cheese, marmalades, cheese pimiento, peanut butter, jams and jellies. Smooth filling are ideal for pinwheel sandwiches, because they

do not have bulk and can be spread thinly. Place sweet pickles or several stuffed olives at the end of slice. Roll up bread like a jelly roll. Wrap each rolled sandwich individually and chill for several hours or until they are firm. When ready to serve, unwrap the rolled sandwiches and cut into 1/2 inch slices. Use a sharp knife or a bread knife so the sandwiches are cut clear and neat. Arrange and serve them on a platter. Garnish if needed.

4. Closed Tea SandwichesClosed tea sandwiches may be made ahead of time and frozen. They should be removed from the freezer at least three hours before they are to beserved.

Remove the crusts of a day-old bread. With cooky cutters of various shapes and sizes, cut as many pieces as possible from one slice. Squares, rectangles and oblongs add to the variety. Save the scraps and crusts for crumbs. For each sandwich, spread butter on one piece of bread and filling on the other. Top the filled side with the buttered side. Place in waxed paper or in a clean damp towel and place in an airtight container to freeze.

5. Ribbon SandwichesColored cream bread is suitable for ribbon sandwiches. Alternate 3 slices each of pink and green bread with one or more fillings spread between slices. Press together stack of slices and then trim crusts. Wrap and chill for several hours. When ready to serve, cut into 1/2 inch slices.

6. Mosaic SandwichesAn alternate color of slices of bread is preferable for this type of sandwich.

The initial step is similar to that of the ribbon sandwiches,' Press together stack of slices and then trim crusts. Wrap and chill for several hours. Cut about 1/2 inch wide. Spread cut sides of ribbons with fillings. Stack 3 ribbon sandwiches so that green and pink sections alternate. Wrap and chill for several hours. Slice about 1/2 inch thick into checkerboard sandwiches immediately after removing from refrigerator. These are sometimes called checkerboard sandwiches because of the alternate squares of green and pink bread.

Points to Remember while making sandwichesPoints to Remember while making sandwiches1. When cutting bread, keep slices together in pairs so that they will fit together.

2. Have butter, margarine, or spread at room temperature so that it will spread without tearing the bread. Cream if necessary. Spread very thin.

3. Certain eating practices also affect the type of sandwich filling. Some prefer the more expensive fillings like chicken, luncheon meat, corned beef, and sausages while others prefer simple fillings like egg, tuna and cheese.

4. Bread may also be multilayered with one or more types of filling as in clubhouse sandwich.

5. Different colors of bread can be combined together and sliced differently to make interesting designs for the sandwich.

6. Apply spread on bread evenly to prevent sogginess. Then put in the prepared filling.

7. Vary serving of sandwiches by using different kinds of bread, fillings and by cutting them into different shapes.

Storage & handling

Storage & handling Purchase only the amount required.

If in excess may be used for toasting or grilling or for French toast.

If stored cover and keep to avoid moisture loss, protect from odor absorption.

Hard bread may be stored without wrap in an area that has free air movement , but this is not recommended for sanitation purpose. Has a short shortage life.

Refrigeration makes it stale, to keep for more than one day it may be frozen.

Bread is best stored in room temperature away from heat.

Sandwich recipes

Sandwich recipes

Carrot and Green Peas Sandwich

Preparation Time:5 mins.Cooking Time:2 to 3 mins.Makes 2 sandwiches.

Ingredients4 brown bread slices , lightly buttered1 1/2 cups parboiled and finely chopped carrots1/4 cup green peas , boiled and slightly mashed2 tbsp grated paneer (cottage cheese)1/2 tsp cumin seeds (jeera)1/4 tsp finely chopped green chillies2 tbsp chopped coriander (dhania)1 tsp oilsalt to tasteMethod

1. Heat the oil and fry the cumin seeds until they crackle. Add the green chilli, vegetables, paneer and salt.

2. Cook for 2 to 3 minutes.

3. Spread the mixture on 2 bread slices evenly. Cover with the remaining 2 bread slices.

4. Cut into two and serve.

Nutrient valuesper sandwich

CarbohydratesEnergyFatProteinVitamin A

28.6 gm.205 cal. 7.2 gm.6.3 gm.1024.7 mcg

Club Sandwich

Preparation Time:10 minutesCooking Time:10 minutes

Ingredients

6 slices of whole wheat bread, toasted2 tbsp Mint and Onion Chutney

For the filling2 lettuce leaves8 slices of unpeeled cucumber8 slices of tomatoes2 chilas

For the chilas2 tbsp whole wheat flour (gehun ka atta)1 1/2 tbsp besan (Bengal gram flour)1 1/2 tbsp jowar (white millet) flour3 tbsp chopped onions1/4 cup chopped tomatoes2 tbsp chopped coriander (dhania)1 green chilli, finely choppedsalt to taste

Other ingredients1 tsp oil for cooking

Method

For the chilas

1. Mix together all the ingredients in a bowl and add enough water to make a smooth batter and divide into 2 equal portions.

2. Heat a non-stick pan and grease it lightly with oil.

3. Spread one portion of the batter on it to form a thick round chila of 100 mm (4") diameter.

4. Cook on both sides till golden brown, using a little oil.

5. Repeat with the remaining batter to make 1 more chila. Keep aside.

How to proceed

1. Apply little chutney on all the toasted bread slices and keep aside.

2. Place a toasted bread slice on a flat dry surface, put one chila on it. Cover with another toasted bread slice with the chutney side facing up.

3. Place a lettuce leaf, 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice.

4. Repeat with the remaining ingredients to make 1 more sandwich.

5. Cut each sandwich into 4 equal portions and serve immediately.

Masala Cheese Toast

Ingredients

4 slices whole wheat bread4 tsp grated cheese

For the curry cup finely chopped boiled vegetables (cabbage, cauliflower, green peas, french beans, capsicum) 1/4 cup potatoes , boiled and mashed lightly2 tbsp finely chopped onions1 tsp finely chopped green chillies1/2 tsp chilli powder2 pinches garam masala2 tbsp chopped coriander (dhania)2 tsp oilsalt to taste

Method

1. Heat the oil in a non-stick pan, add the onions and cook till the onions turn translucent.

2. Add the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.

3. Remove and cool.

4. Toast the bread slices till they are slightly crisp.

5. Pour 2 tablespoons of the mixture on each toast.

6. Top with a teaspoon of grated cheese.

7. Grill in a pre-heated oven approx. 200C (400F) till brown spots appear on the cheese.

8. Serve hot.

Nutrient valuesper toast

CalciumCarbohydrateEnergyFatProteinVitamin A

34.9 mg.12.2 gm.92 cal.3.6 gm.2.8 gm.152.6 mcg.

Waldorf Open Sandwich

Preparation Time:10 mins.Cooking Time:Nil.Makes 2 sandwiches.

Ingredients4 slices whole wheat bread

For the salad1/4 cup pears or apples, grated1 tbsp finely chopped celery1 spring onion, chopped1/2 cup alfa-alfa sprouts

To be mixed together into a dressing1/4 cup low fat curds (dahi)1/2 tsp prepared mustard pastesalt and black pepper (kalimirch) powder to tasteMethod

1. Toss the salad ingredients with the dressing.

2. Divide into 2 portions and spread each one on 2 slices of bread.

3. Top with the remaining 2 slices of bread and cut each sandwich into 2 triangles.

4. Serve immediately.

Tips1. Feel free to use beans sprouts instead of alfalfa sprouts.

Nutrient valuesper sandwich

AmountCarbohydrateFatProteinEnergyFibre

96 gm.31.5 gm.0.8 gm.8.2 gm.165 kcal.1.8 gm.

Sesame Prawn Toast

Ingredients:

Bread slices 6

Raw Prawns 1 cup

Egg 1

Spring onions chopped 1

Ginger grated 1 tsp

Soya Sauce 2 tsp

Corn Flour 1 tsp

Fine Spice powder 1/2 tsp

Roasted Sesame Seeds 1/2 cup

oil to fry

Sesame Prawn Toast - Directions: 1. Place the prawns ,egg,spring,onions,ginger,cornflour,soy sauce in a food processor to make paste .keep aside .

2. Cut the crust of the bread. Cut each bread into 4 triangles.

3. Apply prepared prawn paste evenly on one side of the bread slices.

4. Sprinkle sesame seeds on the paste and press them to stick.

5. Heat oil , deep fry the bread slices, the filling side down.

6. Fry till crisp and golden.

7. Serve hot with sauce.

Conclusion

People are seeking lighter food, reasonable priced and instant service.

This can satisfy an appetite as well as serve as a complete meal with generally fewer calories.

The garnish should compliment, not overpower the sandwich.

Ever effort must be made to present sandwiches which are evenly and smoothly cut.

Plates or containers used for presentation should be of appropriate size.

While making this project I have learnt a lot about sandwiches. I hope I have done a good thing. If there is any mistakes in this project kindly forgive me for the thing happen.BIBILOGRAPHY

THE BOOK AND WEBSITES REFFERED FOR THIS PROJECT WORK ARE:

BOOKS

HOTEL MANAGEMENT BOOK

THEORY OF COOKERY

WEB

WWW.WIKIPEDIA.COMANNEXURES

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