| A | B |
|---|
| who is the sandwich named after | John Montague, the 4th Earl of Sandwich |
| 3 main sandwich styles | cold, hot, finger/tea |
| 4 key components of a sandwich | bread, spreads, filling, garnish |
| 5 main styles of breads | 1) pullman 2) peasant style 3) flat 4) rolls 5) wraps |
| 10 most common spreads | 1) creamy salad dressing 2) mayo 3) butter 4) mustard/ketchup 5) spreadable cheese 6) tahini,olive,herb 7) nut butters 8) jelly,jam,compote,chutney 9) Avocado/guacamole 10) oil/vinegairette |
| 5 main filling selections | 1) sliced roasted/simmered meats 2) sliced cheese 3) grilled, roasted, fresh veggies 4) grilled, panfried, broiled burgers, sausage, fish, poultry 5) salads of meat, poultry, eggs, fish, veggies |
| 6 styles of garnish | 1) green/side salads 2) lettuce & sprouts 3) sliced fresh veggies 4) pickle spears & olives 5) dips, spreads, relishes 6) sliced fruits |
| 3 presentation styles of sandwiches | 1) closed 2) club/triple decker 3) open-faced |
| what is a closed sandwich | constructed with a top and bottom slices of bread |
| what is a club/triple decker sandwich | closed sandwich with a 3rd toasted slice of bread in the middle |
| what is an open-faced sandwich | only 1 piece of bread acting as a base |
