Understanding Sandwiches

In this chapter, we focus on full-size cold sandwiches, which are classified into six basic types. We look at the planning and set-up of the garde manger sandwich station and learn to use specialized equipment that makes sandwich preparation faster and easier. Then we learn the techniques necessary to quickly and efficiently prepare these sandwiches to order for à la carte service as well as ahead of time for buffets, trays, and box lunches. Finally, we learn to prepare the types of hot sandwiches that are part of the garde manger station’s menu.