What types of sandwiches are there?
In modern cooking, various types of sandwiches are widespread because they are very quick to prepare. In addition, with their help you can diversify the menu, serve appetizingly and decorate any table.
Various types of sandwiches (photos are presented in the article) are served as independent dishes, as a snack before lunch or dinner, they are served with coffee or tea, and taken with you on hikes, picnics, etc. The types of sandwiches are classified according to certain criteria. These include:
- Type of product used: meat, fish, dairy (curd mass or cheese), vegetable, sweet, fruit.
- Serving temperature: hot (baked), cold, toasted (toasted).
- Amount of raw materials used for production: simple (one type of product is used); complex (several types of products are used).
- According to the type of preparation, sandwiches are divided into closed (sandwiches), open, and snack bars.
All sandwiches are prepared immediately before serving. Before this, they can be stored in the cold in trays covered with parchment or damp gauze for 30-40 minutes.
Open sandwiches
The first, most familiar and, perhaps, most common group of sandwiches includes the so-called open ones. Open types of sandwiches are an ordinary piece of bread, on which you can put a slice of cheese, a circle of sausage or a piece of fish, beautifully or however you like. Usually the bread is additionally spread with mayonnaise or butter, and moistened with some sauce or ketchup. Open sandwiches are most often put by caring mothers in schoolchildren’s backpacks for a small snack; they can often be seen on catering counters, on the breakfast table, etc. Some housewives call them the most boring of all types of sandwiches. However, if desired, this treat can be turned into a real masterpiece.
Sandwiches
A sandwich is a fresh bun cut in half lengthwise, greased with butter (sauce or mayonnaise) and filled with some tasty content. This type of closed sandwich is a very satisfying snack option, which, in the opinion of some housewives, would be completely out of place on a buffet table, but will come in handy as a quick snack.
The sandwich can be given a very festive look - you just need to bake small buns in which you put something non-trivial: mango or jamon, salted salmon or avocado paste, Roquefort or quiche - and decorate them with a crispy salad with green leaves.
Beautiful sandwiches in a classic style
If there is nothing in the refrigerator except butter and bread, do not be upset, because beautiful sandwiches can be served just like that, by decorating a simple culinary solution with a sprig of herbs, or by sprinkling spices on the spread bread.
Beautiful sandwiches in a classic style - a simple but tasty option. Of course, there are prettier sandwiches out there, but if you play around with variations in butter application to create unique swirls, you'll end up with something original.
Chefs also advise creating beautiful sandwiches in a classic manner, using sauces and cheeses that spread well on bread and pates.
Moreover, sauces can be not only store-bought, but also prepared at home.
Snack sandwiches
This type includes tartines, canapés, baskets (tartlets and vol-au-vents), etc.
- Canapés are one-bite sandwiches. These are small, tender pieces of bread with the crust cut off. Most often they are made from white breads, slices of which are generously spread with cream fillings or pasty mousses and stacked in layers. Sometimes, in order to support the filling, special sticks are used to hold the complex structure in a vertical position. Canapés look especially luxurious on a festive table - with their multi-colored layering and miniature size, they invariably attract the attention of guests.
- Tartines are similar in size to canapés, but the filling is usually placed in a mound in the middle of a piece of bread. Light pastes and cream pates are used as filling, which are squeezed onto the base using a pastry syringe. As a rule, a small shrimp with a fancifully curved tail, some bright berries or pomegranate seeds, a string of lemon zest, a sprig of parsley, or any other elegant touch in the style of minimalism are placed on top of the tartine.
- Tartlets are small baskets of unleavened or shortcrust pastry that are filled with all kinds of pates, pasta salads, fruits or cheeses. A common ingredient in tartlets is sauce, which is added to the filling, after which the sandwich basket is briefly put into the oven for the sauce to thicken.
- Vol-au-vents (the name of the treat is translated from French as “flying in the wind”) are quite voluminous baskets made of puff pastry, filled, like tartlets, with stews, salads and pates, but the main thing in them is not the filling, but the dough. Vol-au-vents should be served hot.
How to make delicious sandwiches
By following a few tips, you can ensure that this snack not only looks delicious, but is also healthy and nutritious:
- The bread used is fresh and flavorful. Those who like a crispy crust can fry it using a toaster. The thickness of the slice is about a centimeter, for sandwiches half a centimeter;
- Serve salad sandwiches on well-toasted toast or use half savory rolls to serve;
- For breakfast, take grain bread. It is convenient to prepare the products the night before and place them in different containers. Avoid deformation of sandwiches due to the morning rush;
- Additional ingredients and flavors can be added to butter intended for sandwiches, which will make the snack more satisfying. For 200 g of oil, 4-5 cloves of garlic, 30 g of dill, salt to taste;
- using vegetables, meat, herbs, cheeses, you will make the sandwich a healthy and complete product;
- hot sandwiches are good not only for everyday life, but also for holidays.
The variety of sandwiches helps diversify our menu. Children will be delighted by the presence of fruit and even a simple piece of bread spread with jam, which will also serve as a sandwich. Cooking methods are not limited. Your fantasies and possibilities play a role.
Hot and cold sandwiches
In addition to the above categories, sandwiches are also divided into hot and cold. It is recommended to prepare hot appetizer dishes in advance and reheat them in the oven or microwave just before serving. Cold sandwiches are collected just before guests arrive.
If you have to prepare for a large buffet, it is recommended to create sandwiches several hours before they need to be put on the table. The products should be carefully covered with cling film and stored in the refrigerator.
Many gourmets include the so-called national sandwiches in the category of both hot and cold, which are consumed in different ways, both cold and heated: hamburgers (representing a bun with a cutlet cut in half), cheeseburgers (a bun with a cutlet and cheese), bruschetta (toasted bread with tomatoes and mozzarella) and so on.
Sandwich Cakes
In essence, this dish is one huge sandwich, which includes a rich and complex filling. The cake is served to the table as a whole, giving guests the opportunity to admire the skill of the hostess and enjoy the anticipation of getting to know the contents of the masterpiece. The product is cut into pieces and it turns into ordinary slices of bread with ham, cheese or fish. Sandwich cake adds festiveness and solemnity to the table decoration. But it must be said that, according to many housewives, this treat is one of the most difficult types of sandwiches to prepare.
General principles
As a basis for preparing closed sandwiches, special buns or tin bread are often used, from which the crusts have been cut off. Before putting the filling on it, it is spread with grated horseradish, mayonnaise, mustard, butter or a special paste. Cheeses, vegetables, fish, meat or sausage are placed on top. The whole thing is covered with a second slice of bread.
In addition to regular sandwiches, there are so-called closed hot sandwiches. They are prepared according to the same principle, but at the very end they are brushed with beaten egg, rolled in breadcrumbs and fried in a frying pan greased with butter. To maintain the freshness and softness of such a snack, it is placed in a soup bowl and covered with a lid.
In addition, there are two- and three-layer sandwiches. They are single-component and combined. To prepare the latter, several products that are combined with each other are used. It could be butter, eggs and ham or herring.
Croissants with egg and salmon
This treat is a very tasty version of a closed sandwich, recommended for a snack, quick breakfast or dinner. If the sandwich buns are baked in advance, the entire cooking process will take about 10 minutes. Croissants are called very tasty and aromatic. According to reviews, the dish simply melts in the mouth along with the filling - hot egg and pieces of smoked fish.
Turkey option
Using this recipe, you can prepare closed Turkish sandwiches relatively quickly. They turn out so tasty that they can be served not only for a family breakfast, but also for a holiday table. To make this appetizer, you need to stock up on all the required ingredients in advance. In this case, your refrigerator should contain:
- Half a kilo of turkey.
- 250 grams of olives.
- 1.5 tablespoons of tomato paste.
- Three bay leaves.
- 240 grams of buns.
- 0.5 teaspoon ground pepper.
- 1/3 cup raisins.
- A teaspoon of chili pepper.
- 8 cloves of garlic.
- A tablespoon of cumin.
- Onion head.
So that the closed sandwiches you make, the preparation of which does not take too much time, do not turn out to be bland and tasteless, you need to supplement the above list with table salt.
Preparation
The table is sprinkled with flour, the dough is laid out and cut into 3 parts, then the dough is rolled into a croissant, starting from the thick edge. Next, cover the baking sheet with parchment, grease with a small amount of vegetable oil, transfer the croissants and brush them with egg. The baking sheet with croissants is placed in the oven preheated to 200 degrees. Bake until done (ready baked goods rise and acquire a golden color).
While the croissants are baking, boil water in a saucepan. After the first bubbles appear, pour in 1-2 tbsp. l. wine vinegar, immediately break the eggs and place them in the boiling mixture. It is recommended to cook 3 poached eggs at a time. Then each croissant should be cut in half, one of the parts should be greased with butter. Slices of salmon are placed on it. Just before serving, add a poached egg to each croissant. The dish can be served to the table. Help yourself!
