Garde Manger Sandwiches from Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation by Jaclyn Pestka, Lou Sackett and Wayne Gisslen

Prerequisites

Before studying this chapter, you should already

Have read “How to Use This Book,”, and understand the professional recipe format.

Have mastered the preparation of bound protein salads covered in Chapter 5.

Have mastered the preparation of cold meats and poultry covered in Chapter 7.

Know basic sanitation procedures for products served raw.

Know state and local regulations for food-service glove use.

What do people reach for when they don’t have time for a sit-down meal? When they’re on the go, customers need something quick, neat, and easy to eat. Luckily, today’s wide repertoire of interesting and delicious sandwiches offers plenty of choices.

The garde manger department concentrates mainly on cold sandwiches. However, well-equipped garde manger stations often include countertop heating equipment used to prepare heated sandwich items, such as panini and heated deli sandwiches.

To be successful, your sandwich menu should contain not only the classic sandwiches everyone knows and loves but also feature unique signature sandwiches that make your operation stand out from the competition. The information in this chapter gives you the skills needed to correctly prepare standard sandwiches as well as to offer sandwiches of your own creation.