Sandwiches & Pizza

1. Sandwiches & Pizza

2. What is a sandwich? • It is a filling between slices of bread. • It’s origins go back as far as some 2,000 years ago. • Jewish people use to chopped apples, nuts and other symbolic ingredients, during Passover, between two pieces of un-leavened bread. • The name came from John Montagu, the Fourth Earl of Sandwich.

3. What is a Sandwich? • It can be a simple combination, quickly assembled for lunches or picnics. • It can be an elaborate main dish that is prepared in an oven and eaten with a knife and fork. • It is as nutritious as the foods that go into it.

4. Basic Sandwiches • Consists of two slices of bread with a filling in between • Is always served cold • The inside is often thinly coated with a fat-based spread • Butter, margarine, mayo, or cream cheese • This adds flavor and keeps moist fillings from soaking into the bread. • Also helps hold filling in place.

5. Guidelines for making a Sandwich • Start with firm bread • Whole wheat bread, multigrain, rye, and sourdough • Hard rolls, bagels, English muffins, and sandwich buns and rolls. • If using soft breads, choose a firm filling. • Soften butter, margarine, or cream cheese to room temperature before using.

6. Put filling on one slice of the bread only. • Use several thin slices of meat or cheese rather than 1 thick for easier slicing and eating. • Soft, chunky fillings like egg salad spread thinly just to edge of bread. • Add condiments just before eating or serving • Added to early they may make the bread soggy • Use a sharp, serrated knife to cut to prevent smashing or tearing of sandwich.

7. Foods for fillings • Cold cuts • Tuna, shrimp, or egg salad • Cheeses • Cooked or raw vegetables • Baked tofu • leftovers

8. Club Sandwich • Expanded basic sandwich made with 3 slices of toasted bread and 2 layers of different fillings. • Classic club has mayo, lettuce, tomato, bacon, and turkey • But you can mix and match ingredients • Secure layers with 4 toothpicks placed in the 4 corners cut in half or quarters.

9. Open-Face Sandwich • One slice of bread and a topping • Any filling can be used, but bread has to be firm enough to support it.

10. Heros • A very large sandwich made on a loaf of Italian or French bread or a large hard roll. • They are layered with an assortment of thinly sliced, cooked, and cured meats and cheeses and seasoned with onions, peppers, mushrooms, and olives. • Spread is usually mayo or salad dressing. • Depending on where you live a • Hoagie, sub, grinder, poor boy, or muffeletta. • Fillings: meatballs, corned beef and pastrami, or fried shrimp. • Some improve with “aging.”

11. Wraps • Oldest and most popular breads are flat. • Sandwiches made by rolling and wrapping a filling in flatbread are descriptively called wraps or rollups. • Have been known for thousands of years, from the Mediterranean to Mexico.

12. Pita • Originated in the Middle East • Round, leavened flatbread that can be used to make a rollup. • Forms a pocket when split, also known as pocket bread. • Different sizes and types, including whole wheat.

13. Falafel – Favorite Middle astern filling for pita. • Small, deep-fried patties made from highly seasoned, ground garbanzo beans. • Gyro – Greek specialty made with minced roasted lamb, grilled onions, sweet peppers, and a cucumber-yogurt sauce, all wrapped in a pita.

14. Lahvosh – Armenian flatbread is larger and thinner than pita. • Available crisp or soft and in various flavors, such as spinach. • Soft used for wraps and pockets.

15. Tortillas – Mexican staple, thin, round, unleavened flatbread made with either corn or wheat flour and baked on a griddle. • It is the base for several different sandwiches. • Burrito – tortilla rolled around a filling. • Taco – tortilla folded in half • Fajitas – made with grilled meat or poultry that is rolled up in a warm tortilla and served with other foods to mix in.