What is a sandwich? Types of sandwiches. Sandwiches from different countries (30 photos)

Sandwich(from the German butterbrot, which translates to bread and butter) is a snack that is a slice of roll or bread with additional food on top. Sandwiches are very popular due to the fact that they can be prepared quickly, do not require the use of utensils and are easy to carry.

Serve ready-made sandwiches on wide dishes, plates or in vases with flat edges, covered with napkins. It should be noted that sandwiches are not intended for long-term storage, which is why it is customary to prepare them immediately before serving.

Among the most common ingredients for making sandwiches are rye or wheat bread(as a base), dairy products (cheeses, butter and its substitutes (spreads or margarine), meat products - ham, sausages, fried or boiled meat, lard. K fish products can be attributed to sturgeon, salted herring, caviar and canned fish.

Fresh taste and attractive appearance Sandwiches are achieved by adding vegetables to this dish (tomatoes in the form of a rose, cucumbers in the form of a fan or bell, onions, lettuce, paprika) and herbs (dill, parsley, cilantro, basil). Sauces - mayonnaise, adjika, ketchup or mustard - add additional flavor to sandwiches. Boiled eggs are often used to make daisy-shaped sandwich decorations.

Today there is great amount all sorts of options preparing sandwiches - from classic simple ones with cheese or sausage to multi-layer ones consisting of different varieties meat, pates, herbs, vegetables, sauces. But prerequisite When preparing absolutely any type of sandwiches, all its components must be fresh.

The most common type of sandwich is considered to be one that consists of a slice of bread or a roll with some of the snack food products (cheese, sausage, ham, meat, caviar, canned food, fish). Sandwiches are decorated with sheets and spicy vegetables, slices of lemon or egg, black olives, sauce, mayonnaise with cucumbers and others.

In addition, all sandwiches in cooking are usually divided into open (subtypes - simple and complex) and closed. The latter, in turn, are called sandwiches (sandwiches) and differ from open topics that the filling in them is surrounded by two slices of bread. In addition, there are small snack sandwiches on toasted bread called canapés and tartines. They are usually served on skewers, which perfectly secure the food.

Hot sandwiches, which are divided into toast, croutons and tartines, are very popular. Their distinctive feature is that such dishes need to be heated during the cooking process and, as a rule, consumed hot. Typically, the filling of such sandwiches is covered with a slice of cheese, and the product itself is heated until it melts.

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Hot Dog

Put hot sausage German immigrant Charles Feltman guessed it in a bun and add mustard in 1871. The name “hot dog” apparently comes from the long, sausage-like dachshund, which also came to the United States from Germany. And the emigrant spirit in the hot dog has taken root: in Canada there is a kubie - a hot dog with Ukrainian sausage(here they write kubasa).

Hamburger and cheeseburger

Round bun with sesame seeds, cutlet from ground beef, onion ring, tomato, sauce and lettuce leaf- also an immigrant from Germany. Add cheese and you get a cheeseburger. Both have become symbols of tasteless and unhealthy food. But chefs are getting sophisticated: the price of a hamburger made from the world's best Kobe beef and brie cheese in a Las Vegas casino is up to $777.

Sandwich

John Montagu, Earl of Sandwich, could not tear himself away from the gambling table even for food: he was served cold meat among two pieces of bread. It can be with anything, but the real one, like Miss Marple’s, on a crumb without a crust and with cucumber. The sandwich club, several floors high, also originated in a gambling hall, but in the USA.

Shawarma

She is also a doner kebab, and some call it a Greek sandwich, gyros, although the origin of shawarma is Turkish. Thin slices of grilled lamb (chicken, veal, but pork not prohibited by Islam) are fried on a vertical grill. They say it was invented in the 19th century by Iskander Efendi from the city of Bursa.

5. Croque Monsieur and Croque Madame

Any Parisian cafe will offer you a gratinated (with baked cheese) ham and cheese sandwich - a croque monsieur. Such sandwiches are ordered by Madame Villeparisi for the hero-narrator in “Under the Canopy of Girls in Bloom.” The croque madame is topped with a fried egg made from one egg (in memory of the women's hats of that time).

6. Fajitas

Mexican drovers on Texas ranches ate pieces of steak called faja, or affectionately known as fajita. Now the meat is wrapped in Mexican wheat or corn tortilla(tortilla), add chopped lettuce, tomatoes, chili peppers and guacamole (avocado sauce).

7. Pan-banya

A round bun, soaked in olive oil and rubbed with garlic, with tuna (if drained, canned is also good), hard-boiled egg, onions, small olives and lettuce were taken to sea by fishermen from Nice. This the best option on the road: the next day the pan-banya tastes even better.

8. Kaskrut

A Tunisian sandwich, similar in content to a pan-banya, only on “Italian” bread, which has a lot of white crumb, and on top - sesame seeds. Harissa is added to the filling ( spicy paste from chili pepper), as well as salted lemon zest.

9. Panini

An Italian sandwich that is pressed tightly with a grill lid. This leaves delicious stripes on its crust, and the cheese inside is baked.

10. Sandwich

The sandwich is a Russian invention (classic - with butter and doctor's sausage), but he has brothers and sisters in many countries. For example, a French tartine, a version of a sandwich with jam. The French even call the sharp sign this word. Two strokes along the bread - butter, two across - jam.

What are mini sandwiches on sticks (toothpicks) called? How to make them, and who came up with such a simple thing, at the same time gourmet dish? Recipes: inexpensive and compatible ingredients for small sandwiches on skewers.

Small sandwiches that are attached with a skewer, stick or toothpick are called canapés. The basis of the dish is various (up to 6-8) products, alternately strung on a skewer. The dish will look most elegant and collected if you use a canape maker - a special device that allows you to cut out layers of the same size, “laying” them in your mold.

Funny story behind canapés

The dish originates in France. The literal translation sounds like “tiny”, “small”. These mini-sandwiches were not invented by chance. The thing is that at parties in France, it was extremely popular to serve wines of different varieties and years of aging.

Those invited did not always restrain their “interest” in the drink and were very often drunk even before the main course was served.

Canapes were a way out of such situations. Due to the fact that the food does not require any utensils and does not get your hands dirty, the guests willingly took the skewers one by one.

One of the layers was always made from fatty foods: cheese or bacon. Natural fats slow down the absorption of alcohol, keeping the guest “on their feet.”

How to make canapés

Now we know what small sandwiches on skewers are called, but how to put them on it?

The appetizer can be prepared in two ways: cut equal layers of all ingredients by hand or use a canape maker (usually a canape mold). Of course, the second option will be the fastest and most productive. However, it is unlikely that you will be able to make a perfectly even shape by hand.

Pressing the product with a cane makes one layer. After taking all the layers, you just need to pull out finished product and secure it with a skewer or stick.

The most compatible products for canapés

When preparing canapés, you should always adhere to the rule: dry - wet layer. For example, if you decide to use bran bread as a base, then the next layer should be wet - a tomato or some other juicy vegetable.

The most delicious combinations:

thin bread, pineapple, cheese, olive;
lavash/bread, tomato, egg, liver;
pineapple, shrimp, mozzarella.

Today we will go on a delicious virtual trip to different countries and see what kind of sandwiches they make there. Be careful, there are a lot of goodies!

Chacarero (Chile)

Traditional Chilean sandwich of thinly sliced steak or pork on a round bun with tomatoes, green beans and chili peppers.

Cemita (Mexico)

This type of sandwich appeared in Puebla. It consists of avocado, meat, white cheese, onions and salsa roja. All this is placed on a brioche bun.

Chip butty (UK)

Just French fries on bread, usually topped with ketchup or brown gravy. This sandwich in Foggy Albion is also called chip roll, chip muffin, chip bun. All in all, interesting names for such a simple snack.

Barros Luco (Chile)

Just beef and melted cheese on a bun. The sandwich is named after former President Ramon Barros Luco, who regularly ordered them at the National Chilean Congress restaurant.

Chivito (Uruguay)

Chivito is translated from Spanish as “little goat”, “little goat”, but this sandwich is made from slices of beef with mozzarella cheese, tomatoes, mayonnaise, olives or black olives and often bacon, eggs and ham. In general, a little bit of everything.

Choripan (South America)

This type of sandwich originated in Argentina. The chorizo sausage sandwich is loved throughout South America. It is usually served on a crispy bun with chimichurri or pebre sauce.

Donkey burger (China)

Translated from English, donkey is a donkey. Yes, this sandwich is made from donkey meat with the addition of lettuce or peppers. Served on a crispy bun called huochao. In Hebei Province there is a saying: “In heaven there is dragon meat, on earth there is donkey meat.”

Doubles (Trinidad and Tobago)

Popular sandwich from fried bread with chickpeas seasoned with curry. You can also add mango, cucumber, coconut and tamarind. Quite a popular snack before bed.

Dirlagens natmad (Denmark)

This set of letters translates as “veterinarian’s night snack.” The sandwich is one-sided and is made from jellied, salted beef and pate. Damn Scandinavian.

Dener kebab (Türkiye)

Meat on pita bread with the addition of almost anything, but usually tomatoes, onions, lettuce, pickles and chili. Great snack for those who drank a lot but forgot to eat.

Fischbrötchen (Germany)

Crispy buns with fish (usually pickled herring) and raw onions. Often the fish is wrapped around another filling.

Gatsby (South Africa)

This sandwich always has fried potatoes. And one more rule - Gatsby is simply huge. So huge that it can be divided into four portions, which is what they usually do.

Katsu-sando (Japan)

"Minimal" sandwich with tonkatsu (Japanese pork cutlet) And chopped cabbage.

Leberkessemmel (Germany)

Literally translated as “ liver cheese", although there is no liver or cheese inside. This is a sandwich with beef, pork, bacon and onions on a braided bun. Served with mustard and always hot.

Medianoche (Cuba)

Means "midnight". This is a popular late-night snack in Cuba. Consists of fried pork, ham, mustard, cheese and cucumbers on sweet bun.

Mettbrötchen (Germany)

Literally, raw minced pork and onions on a bun.

Pan-bagnat (France)

Classic French sandwich: tuna, vegetables, boiled egg and the most important thing, olive oil. Never dressed with mayonnaise. Served on French bun.

Pleskavica (Serbia)

This is a sandwich from different types meat. Sometimes manufacturers “improvise” - add fat from beef kidneys, grind pork neck or add soda or mineral water to dilute. Can be served on a round bun or pita bread with pepper sauce and Serbian cream.

Pork Burger (Macau)

Just pork with a bun. Simple but delicious.

Banh mi (Vietnam)

In general, the Vietnamese call banh mi all types of bread, but more often these words refer to a sandwich with meat (often pork or liver paste), slices of pickled cucumbers, cilantro and pickled carrots. Cheap, but delicious sandwich.

Roti John (Malaysia)

Pan-fried one-sided sandwich omelette on half a baguette. The main ingredients are eggs and onions, but meat or fish (sardines, chicken, beef, lamb) are also added to the sandwich.

Zhou Jia Mo (China)

Literally translated as “meat burger”. A popular street snack made from meat (usually pork, but sometimes lamb or beef, depending on the region), peppers and spices on flat bread.

Bread is one of the most ancient and most amazing products human labor. It has been known on the territory of Belarus since the 2nd millennium BC. e. It's very valuable food product, which occupies a major place in human nutrition. Bread has a wonderful property - it never gets boring, is easily digestible and very satisfying. It contains the body's essential nutrients. Of great importance are also taste qualities of bread. Rye bread and wheat flour are considered the healthiest coarse. These types of bread contain many vitamins and valuable minerals necessary for health and performance. The range of bakery products of bakeries in Belarus includes many varieties and varieties, which are divided into:

type of flour (rye (black), wheat (white) bread or mixtures thereof);
baking method (mold and hearth);
shape (loaves, rolls, braids);
recipe (simple, improved with additives to the main recipe);
purpose (regular and dietary).

During storage, bread becomes stale, which reduces its quality. That's why bakery products must be stored in accordance with the information given on the packaging. If the conditions and terms are not specified, then you should be guided by sanitary storage standards (at temperatures up to 20 ° C):

from rye flour, mixtures of wheat and rye - 24 hours;
rye custard, a mixture of wheat and rye - 48 hours;
individual species - 36 hours.

At home, it is recommended to store bread in a bread bin. It is advisable to store White bread separately from black, because white easily perceives the smell of rye and loses its taste. Leftover pieces and stale bread can be used to prepare various culinary products and dishes (sandwiches, croutons, charlotte, breadcrumbs and etc.).

Sandwich (from German buter - butter, ford - bread) - delicious cold appetizer instant cooking, the nutritional value which depends on the products used. Sandwiches are widespread in modern Belarusian cuisine, as they are quick to prepare, add variety to the menu, and allow you to serve them beautifully and appetizingly. various products. They are served as independent dish, as a snack before lunch or dinner, with first courses, tea or coffee, as a snack for a cold table, taken with you on picnics, hikes, etc.

Sandwiches are classified according to:

type of product: fish, meat, dairy (cheese and curd), sweet, vegetable, fruit;
serving temperature: cold, toasted (toasted), hot (baked);
quantity of raw materials used: simple (use one type of product); complex (use several types of products);
cooking method: open, closed (sandwiches), snack bars (Fig. 18).

Rice. 18. Classification of sandwiches
by cooking method:
a - open; b - closed single-layer; c - closed multilayer; g - canapes; d - tartines; e - vol-au-vents; g - tartlets; h - sandwiches; rolls; and - sandwich cake

Hot sandwiches, hamburgers, cheeseburgers, and hot dogs have gained great popularity all over the world. They are a combination of fried meat chopped beefsteak or sausages, put into cut into two parts round buns with sesame seeds or oblong buns for sausages.

Rice. 19. Types and techniques of slicing bread

Sandwiches can have any shape (Fig. 19). They are most often prepared with wheat or rye bread. Sometimes bread, croutons, cracker, baked goods from puff pastry or specially baked buns (travel sandwiches) (Fig. 20).

Rice. 20. Preparation of snack sandwiches: a - closed multi-layer; b - canapes; c - sandwich roll; g - sandwich cake

When preparing sandwiches, a wide range of gastronomic and culinary (pre-cooked) products, vegetables and fruits are used. Products are selected so that they are combined in taste and color. Sandwiches are decorated with the products that are included in their composition, as well as butter or mayonnaise, herbs, some vegetables and fruits.

To prepare sandwiches, use cutting boards, knives, skewers (Acanape sandwiches), devices for slicing cheese and eggs, molds for slicing bread, trays for storing sliced food, utensils for vacation, as well as kitchen electrical appliances (Fig. 21).

Rice. 21. Kitchen electrical appliances: a - slicer; b - sandwich maker; c - sandwich maker; g - toaster

When preparing sandwiches, you must know and strictly observe sanitary and hygienic requirements and certain rules:

use only fresh products;
fulfill primary processing products;
cut products, observing correct techniques work (Fig. 22);
cut food manually or using special devices no earlier than 30-40 minutes before serving;
store the chopped components in the refrigerator or in a vacuum container;
use slightly softened butter;
Place food so that it completely covers the bread.

Towards quality ready-made sandwiches have the following requirements:

sandwiches must be freshly prepared;
products are laid in an even layer on a piece of bread, have pleasant taste, smell, appearance.

Rice. 22. Techniques for cutting food: a - butter; b - sausages; c - cheese; g - eggs; d - lemon; e - cucumbers; f - tomatoes

Sandwiches are served on snack plates, a tray, a serving platter or in plate vases, which are first covered with a napkin. Then the sandwiches are laid out in one layer. TO shared dish For sandwiches, a spatula is served. Before serving, the canapes are fastened with a skewer, which is used to take the sandwich. Hot and large sandwiches are served with a fork and knife.

Basic terms and concepts

Sandwiches cold and hot, simple and complex, open and closed

Questions and tasks

What is the importance of bread in human nutrition?
What types of sandwiches do you know, what is their difference?
What kind of sandwiches are specially baked buns used for?
What are the requirements for the quality of finished sandwiches?
Make a technological map for preparing your favorite sandwich.

Practical work 3. Making sandwiches

Explore technological maps 2, 3, 4.
Choose a dish from the proposed cards.
Organize a study area for work (see Fig. 23).
Prepare the dish according to the selected technological map.
Set the table.
Serve the prepared dish.
Organize your study area.

Rice. 23. Organization of a training place when preparing sandwiches

Technological map 2. Closed sandwiches

Equipment: kitchen knives and cutting boards with markings, saucer, snack plates, paper napkins.

Products: butter, gastronomic products of choice

Cut the crust from the loaf (bread) and cut into layers 5-7 mm thick.
Butter one side of each layer.
Place a layer of some gastronomic product on the prepared bread and cover with a second layer.
Cut the strip into sandwiches 5-6 cm wide.

Technological map 3. Toast with apples

Equipment: mixer, kitchen knives and cutting boards with markings, bowls, grater, saucer, snack plates, paper napkins.

Ingredients (for 5 servings): 1/2 loaf, 3 apples, 1 egg, 1 teaspoon cinnamon, 50 g butter, 1/2 cup sugar

Cooking sequence

Perform primary processing of prepared products.
Peel and core the apples.
Grate the apples.
Check the quality of the eggs.
Separate the yolks from the whites.
Add half the amount of sugar.
Place the grated apples in a bowl and add the yolk.
Add cinnamon to the mixture.
Cut the loaf into slices 8-9 mm thick.
Grease the slices with oil and place the greased side on a baking sheet.
Beat the egg whites thick foam while gradually adding sugar.
Spread the resulting mixture onto slices of bread.
Apply foam to each slice.
Place the pan in the oven for 10 minutes and bake until the whites are browned.
Turn off the oven and carefully remove the baking sheet.
Release on a plate covered with a napkin

Technological map 4. Hot sandwiches with nuts

Equipment: kitchen knives and cutting boards with markings, bowls, grater, saucer, snack plates, paper napkins.

Ingredients (for 5 servings): 1/2 loaf, 50 g butter, 75 g walnuts, 100 g hard (“Russian” or “Poshekhonsky”) cheese, 100 g mayonnaise

Cooking sequence

Cut the bread into slices 8-10 mm thick.
Grind walnuts.
Grate the cheese on a coarse grater.
Grease the bread slices with butter and sprinkle with walnuts.
Apply mayonnaise on top of the sandwiches with a mesh.
Sprinkle sandwiches with grated cheese.
Place the sandwiches on a dry baking sheet.
Bake in the oven for 10-15 minutes.
Release on a plate covered with a napkin