Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Guidelines for Preparing Sandwiches

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  • Slice enough deli meats and cheeses for the day’s service. Portion fillings ahead of time. Place the proper portion scoop near each container of bound protein salad.
  • Clean and fabricate all garnishes. When fabricating items portioned by count, make sure each is of the correct size. Pre-portion when possible.
  • Prepare all spreads and place in appropriate containers. Place oils and semiliquid spreads in multi-tip squeeze bottles. Whip or soften butters and semisolid spreads.
  • Slice breads and rolls.
  • Arrange ingredients in assembly-line fashion. Place items in such a way that you can use two hands at the same time.
  • Use color-coded sandwich picks or other appropriate markers to identify orders. For example, you could use yellow frill picks for a ham sandwich with mustard and clear frill picks for one with mayonnaise.
  • Have plates, baskets, wrappers, or take-out containers at hand.