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The History and Art of Sandwich Making: From the Earl of Sandwich to Modern Delights

Sandwiches, a culinary staple, originated in the 18th century when the 4th Earl of Sandwich, a passionate gambler, requested a meal that he could eat without leaving his game. His chef responded by placing cheese between slices of buttered bread, giving birth to the sandwich. Today, sandwiches are crafted in designated kitchen areas featuring organized spaces for preparation and fresh ingredients. Various breads and fillings allow for endless customization, while presentation plays a crucial role in serving. Learn the history, techniques, and types of sandwiches that delight around the world.

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The History and Art of Sandwich Making: From the Earl of Sandwich to Modern Delights

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  1. Sandwiches Sandwich

  2. A Brief History • Sandwiches first came onto the scene in the house of the 4th Earl of Sandwich. • He was supposed to have been a compulsive gambler who so loved his gambling that he left himself no time for eating. • One day he asked the butler to serve some bread and cheese, to be eaten while the earl and his friends went on gambling. • His chef, to make eating easier, placed the cheese between slices of buttered bread, thus the first sandwich was born.

  3. Who Makes Them • The sandwich area of the kitchen is usually part of the larder section. • This area should be arranged to : •  ensure a methodical sequence of operation •  have sufficient equipment and utensils to adequately service the varieties of sandwiches made •  remain clean and uncluttered •  have materials placed around a central preparation chopping board •  If a large quantity of sandwiches are to be prepared, the Chef should set up a production system so that the sequence of operation allows the sandwiches to be produced in a line. •  Sandwiches should be very fresh and chilled or made to order. Whenever possible, if they are to be made in advance, the sandwiches should be packed together and covered with a damp cloth or plastic film & be eaten within 6 hours of production.

  4. When Do We Make Them • Sandwiches should be made as fresh as possible • Ideally bread should be 12 hours old • Fillings should be made fresh and in advance • Spreads should be at room temp to aid spreading • Kept in small containers – to ensure freshness and stock rotation • Make all one type at the same time • Keep covered with a damp cloth or plastic wrap.

  5. Bread • Huge selection of breads available today • Artisan breads, such as ciabatta, foccacia, sour doughs, wraps & pannini are readily available • Use breads that are suitable to the occasion and type of fillings/sauces • Sliced bread should be 12 hours old

  6. Fillings • Endless ingredients for fillings • Fillings should be fresh and cut to the size required • When making sandwiches ensure all fillings are prepared or ready before starting to make sandwiches. • Fillings should be placed in shallow containers, this is to make sure that you are rotating stock and small amounts will stay fresh

  7. Fillings • Vegetables and fruits should be prepared, as close to production as possible • Butters & spreads should be at room temperature for spreading & well seasoned • Fillings can be mixed with sauces • Make all one type at the same time • Keep fresh by covering with a damp cloth or wrap in plastic wrap

  8. Sauces & Dressings • Sauces should compliment the fillings without over powering or making the filling wet. • The sauce should add a flavour to the sandwich as well as moisture • Try using chutneys and salsa’s

  9. Club Sandwich • This is made by placing between three • slices of butter bread or toast a filling of tomato • Ham or grilled bacon hard boiled egg, • Mayonnaise and cheese. • Other fillings that can be used are smoked • Chicken, lettuce , avocado.

  10. BLT • A substantial sandwich of bacon, lettuce and tomato. • Usually finished / spread with a mayonnaise derivative. • Bread Rolls, focaccia and wholemeal bread can be used.

  11. Open Sandwiches • Only one slice of bread is used with the filling placed • On top. Attractive presentation & garnishing • Is a future of this sandwich which may be • Served as a plated lunch dish or on a buffet.

  12. Reubens • Two slices of rye bread spread with butter. • Creamy dressing layered with well- drain • Sauerkraut, corned beef, gruyere cheese, • Chopped onion & chopped parsley. • This is a classic American ‘deli’ sandwich with Germanic origins.

  13. Bagel • A bagel is sliced horizontally before being filled. • A traditional filling is smoked salmon, cream • Cheese, capers, gherkins and dil • A bagelis traditionally shaped by hand into • the form of a which is first boiled for • a short time in water and then baked.

  14. Presentation • When presenting the sandwiches, make sure they are cut to the size required for the event. • Smaller cuts for afternoon teas or stand up functions, one or two bites

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