Setting up and Preparing Sandwiches in Quantity

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Published 2014

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Once the ingredients are prepared and the hand tools assembled, all that’s needed for a complete sandwich station is a large table.

Assembly-line production is the most efficient method because it simplifies movements. This is the same method applied to producing salads in quantity in Chapter 21.

Procedure for Making Simple Cold Sandwiches in Quantity

Prepare and assemble all ingredients.
Assemble necessary equipment, including wrapping materials.
Arrange bread slices in rows on the tabletop.
Spread each slice with butter or whatever spread is required.
Place fillings evenly and neatly on alternate slices, leaving the other slices plain. Fillings should not hang over the edges of the bread. If the filling is spreadable, spread it evenly to the edges. See Figure 22.2 for spreading technique.

Figure 22.2 Spread sandwiches efficiently with three quick strokes as shown.
Top the filled slices with the plain buttered slices.
Stack two or three sandwiches and cut with a sharp knife.
To hold, do one of the following:
- Wrap separately in plastic, waxed paper, or sandwich bags.
- Place in storage pans, cover tightly with plastic wrap, and cover with clean, damp towels. The towels must not touch the sandwiches; their purpose is to provide a moisture barrier to help prevent drying.
Refrigerate immediately and hold until served.

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