FILLINGS

AND SPREADS
FOR
SANDWICHES
Sandwich Fillings
 The filling is the
heart of the sandwich.
It is place between or
on top of bread. It
provides flavor and
body to the sandwich.
TYPES OF FILLINGS
1. Dry Fillings- refers to
ingredients such as sliced or
cooked meat, poultry and
cheese.
2. Moist Fillings – refers to
ingredients mixed with salad
dressing or mayonnaise.
Examples of Dry Fillings
A. Meat and Poultry
should be cooked, covered
and refrigerated
Slice just before the
sandwich is to be prepared to
avoid drying out and lose
flavor.
Thinly sliced meats are more
tender and juicy than thickly
sliced.
1. Beef products- sliced roast
beef, hamburger patties,
steaks , corned beef.
2. Pork products- Roast pork,
barbeque pork, ham , bacon.
3. Poultry- Turkey breast, chicken
breasts.
4. Sausage Products- salami,
frankfurters, bologna, liver
wurst, uncheon meats,
grilled sausages
B. Cheese ►is one of the most
varied, or available in different kinds,
of foods available today. There are
hard cheeses, such as Cheddar and
Colby Jack that can be sliced for
sandwiches or grated and baked in hot
dishes.
 There are soft cheeses that can be
spread on bread and crackers.
Crumbly cheeses taste great in
salads.
 Cheese is also a popular addition to a
cold platter tray or buffet platter.
 Cheese is also a popular addition
to a cold platter tray or buffet
platter. Each type of cheese has
its own distinct color, flavor and
texture.
 Cheeses may be made from many
different types of milk, such as
cow’s milk, goat’s milk, and
sheep’s milk. Cheese is also
nutritious, with plenty of protein
and calcium.
1. Hard Cheese - Cheddar, Colby, Gruyere, Jarlsberg
2. Ripening Cheese- Parmesan, Romano, Asiago
3. Firm Cheese- Provolone, Gouda, Edam
4. Buttery Semi Soft Cheese- Port du Salut, Havarti,
Bel Paese, Mozzarella Cheese
5. Semisoft Cheeses- Veined Cheese
6. Veined Semisoft Cheeses- Gorgonzola, Roquefort,
Baker’s Cheese
7. Soft Cheese- Ricotta, Camembert
8. Fresh Soft Cheese- Cream cheese, cottage
cheese, mascarpone, Feta
9. Ripened Soft Cheese - Camembert and Brie
10. Processed Cheese
 C. Fish and shellfish - Most seafood
fillings are highly perishable and
should be left chilled at all times.
 D. Seafood Fillings - tuna, sardines,
smoked salmon, shrimp, anchovies,
fried fish, grilled or pan fried fish
fillets.
 E. Mayonnaise based salad -The most
popular salads for sandwich fillings
are tuna salad, egg salad, chicken or
turkey salad and ham salad.
F. Vegetable items Lettuce, tomato and onion
are indispensable in sandwich production,
also, any vegetable used in salads may
also be used in sandwiches
G. Miscellaneous Fruits, fresh or dried, jelly,
peanut butter, hard cooked egg, and nuts.
*Most popular sandwich fillings
combinations:
o Chicken Salad
o Egg and Cheese
o Chicken and Bacon
o BLT – Bacon Lettuce and Tomato (also contain
eggs)
 Cheese and Onion
 Prawn mayonnaise
 Chicken and Ham
 Cheese and Ham
 Salmon and Cucumber
 Tuna and Cucumber
 Pimiento Cheese
 Peanut Butter and Jelly Chicken
Salad
 Egg and Bacon
 Ham and Egg
 Corn Beef and Cheese
 Cream Cheese and Bacon
 Chicken Caesar
 Chicken and Stuffing
 Apple Slaw- mix mayonnaise,
lemon juice, cheese, apple,onions.
 Cream Cheese with finely chopped
celery and grated carrots
Examples of Moist Fillings
A. Spreads
Purposes of Spreads
1.To protect the bread from
soaking up moisture from the
filling.
2. They add flavor.
3. They also add moisture.
B. Butter▬ protects the bread
from moisture, used soft butter
to spread on bread. You may
soften butter by whipping in a
mixer or by letting it stand at
room temperature. You may
use margarine as a substitute
or a flavored butter.
C. Mayonnaise ▬ is often
preferred to butter as a
spread because it
contributes more flavor but
sandwiches made with
mayonnaise should be
served immediately or
refrigerated at once and kept
refrigerated until served.
Portrait of Sandwiches
Collect and compile
twenty pictures of
different types of
sandwiches, classify
according to Hot or Cold
sandwiches.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
 5 Properly compiled complete (20) pictures of
various sandwiches in a very attractive
manner and were able to classify all of them
correctly

 4 Properly compiled (16-19) pictures of various

sandwiches in attractive manner and were
able to classify all of them correctly

 3 Properly compiled (10-15) pictures of various

sandwiches in less attractive manner and were
able to classify them with more than two
errors

 2 Properly compiled (6-9) pictures of various

sandwiches in less attractive manner and were
able to classify them with more than five
errors

 1 Compiled less than 6 pictures of various

sandwiches in disorderly manner and were
able to classify them with more than five
errors