Making Sandwiches

Because they are such a commonplace food, sandwiches are sometimes disregarded when chefs write recipes, design turnout stations, and train cooks. However, while anyone can make a sandwich, not everyone can make a good sandwich—and make it fast. À la carte sandwich preparation in a busy food-service operation requires organization, special techniques, speed, and good hand skills.

An important skill is the ability to use two hands at the same time. An experienced sandwich cook reaches for the bread with one hand while reaching for the spread squeeze bottle with the other. He or she applies the spread to the bread while reaching for the filling meats with the first hand, and so on. Two-handed sandwich assembly depends on the proper station set-up.