The description and preparation methods for some of the sandwich variations are as follows.

CLUB SANDWICHES.- Club sandwiches are made with three or more slices of toasted bread and two different fillings, one in each layer. Each sandwich is cut into quarters to form triangles. Toothpicks maybe used, if necessary, to hold layers together.

GRILLED OR TOASTED SANDWICHES.- In grilled or toasted sandwiches the filling is often cheese placed between two slices of bread. The top and bottom of the sandwich is spread with melted butter or margarine, and the sandwich is grilled on both sides. Also, these sandwiches may be lightly brushed with melted butter, placed in sheet pans, and toasted in the oven.

OPEN-FACED SANDWICHES.- Open-faced sandwiches may be either one or two slices of bread covered with any desired filling including slices of meat, cheese, or tomatoes. When two slices of bread are used, they are placed side by side rather than one on top of the other.

SUBMARINE SANDWICHES.- Submarine sandwiches (hero, hoagie, grinder, or poor boy) are prepared from French bread or a hard roll cut in half lengthwise. Each half is spread with salad dressing. Layers of thinly sliced salami, bologna, cheese, ham, tomatoes, and lettuce are then arranged on the bottom half. The sandwich is covered with the top half and cut vertically into portions. If these sandwiches are used for box meals or bag lunches, the salad dressing, tomatoes, and lettuce should be portioned and wrapped separately.

SLOPPY DOES.- Sloppy Joes are sandwiches made with barbecued ground beef spread between halves of toasted sandwich buns.

HOT SANDWICHES.- Hot sandwiches are usually served open-faced with sliced meat and gravy.

However, they are often served with a soup, a potato, and vegetables. They are good main dishes for lunch or dinner when served this way.

FINGER SANDWICHES.- Finger sandwiches are two slices of bread with a filling such as tuna, egg, or ham salad cut into three rectangular strips. Finger sandwiches are normally served as appetizers or for ceremonial occasions. Because these sandwiches contain salad mixtures, they should not be used in box lunches.

Sandwich Production

To make many sandwiches quickly, follow the steps shown in  ure 5-10. Have all sandwich material ready, allow ample work space. Sanitary procedures and precautions must be strictly followed in the preparation and serving of sandwiches. Some of these procedures and precautions are listed next.

Fillings for cold sandwiches are highly susceptible to bacterial contamination, and every precaution should be taken when preparing and serving sandwiches. Never allow sandwiches to stand at room temperature for more than 4 cumulative hours. This 4-hour period includes the time spent chopping or dicing food after it has been cooked. If the sandwiches will not be consumed immediately, they must be held at temperatures below 40F.

Figure 5-10.-Steps in producing sandwiches with salad fillings.

When you are refrigerating fillings, they should be placed in shallow pans so that the contents will be quickly and completely chilled. Whenever possible, sandwiches should be made to order.

Sandwiches intended to be eaten hot, such as a reuben or hot roast beef, must be prepared upon customer request or immediate before serving in a feeding operation such as a GM.

0 Never place or prepare sandwiches on a cutting board or surface that has been used to prepare raw chicken or turkey.

Keep sandwich counter and equipment thoroughly clean and sanitized.

0 Clean chill boxes and accessories frequently to avoid mold and undesirable odors.

0 Use sanitized utensils instead of hands whenever possible.

0 Requisition and prepare food in the quantities needed so that there will be a rapid turnover and as few leftovers as possible.

Keep the time between preparation and consumption to a minimum.

0 Pack or serve lettuce, tomatoes, and spreads used in bag or box lunches separately.

0 Keep the filled sandwiches at a temperature of 40F or lower if possible.

Avoid leftovers. Do not use any foods for sandwich fillings, including leftover meat and eggs, that have been held at 40F or over for more than 30 minutes. Bacteria grow more rapidly in some foods than in others.

Immediately following the preparation, wrap each sandwich separately and refrigerate. Never use a dampened cloth or towel to keep bread or sandwiches moist.

0 Avoid stacking a large number of sandwiches or placing sandwiches in cardboard boxes. This method actually insulates the food and prevents it from cooling as fast as it should to the desired storage temperature.

When sandwich meals are prepared for box lunches, the boxes should be marked in the following manner to make sure customers know the safe time limit within which the meals should be eaten:

Date and time issued:

Keep under refrigeration or eat by: (within 4 hours after time of issue) Prepared by:

(initials/time/date) Box Lunch Assembly

For efficient assembly of box lunches, devise a checklist of all items to be included and post where it is plainly visible to those responsible for filling the orders. Be sure to list items to be served with the meals, such as salt and pepper, cream substitute and sugar, and other appropriate condiments and spreads.

Because choices of food items for box meals are limited, menu planners may find it difficult to include a wide variety of food. The AFRS has many recipes for sandwiches, breads and rolls, desserts, and relishes that will help give variety to menus.

Selections from the following food items are suggested for inclusion in breakfast, lunch, or dinner box or bag meals:

a. Fruit b. Juice c. Cereal, ready-to-eat, instant or cold d. Breads, pastries, rolls, butter, or jam e. Eggs (especially hard-boiled)

Soup g. Cheese h. Meat

i. Relishes (raw vegetables, pickles, or olives) j Condiments and salad dressings

k Accompaniments (cranberry sauce or applesauce)

1. Desserts (pudding, yogurt, or bakery items) m. Milk

n. Beverages (cold or hot)

o. Raisins, nuts, or granola-type bars

Suggested menu patterns for box meal menus can be found in NAVSUP P-421.

Soups

Soup is a tasty, popular food. It is nutritious, wholesome, and stimulates the appetite. Soup should be served at least once a day in cold weather, if practical, and at least every few days regardless of the weather. A key rule in serving soup is that it be served as hot as possible.

GALLEY-PREPARED SOUPS.- There are four basic kinds of soup:

1. Light soups are made from clear, unthickened stock.

2. Heavy soups are made from stock vegetables, rice, or pasta such as noodles, macaroni, and spaghetti.

3. Cream soups are made with milk, stock, or vegetables and lightly thickened. They should be heated to serving temperature, but never allowed to boil.

4. Chowders are made with fish, shellfish, or vegetables.

There are three basic soup ingredients: stock vegetables, and thickeners. These basic ingredients are discussed next.

Stock.- Stock is made by cooking meat bones, poultry bones and trimmings, vegetables, and seasonings in water. Alternately, it is made by using dehydrated soup and gravy bases, which saves time, labor, and space. These various bases contain salt; therefore, the amount of salt added should be determined by careful tasting during the cooking process.

The standard stock items, instant beef, chicken, or ham soup and gravy base, may be reconstituted for use in any soup recipe. These powdered bases are seasoned and when they are reconstituted in boiling water they have the characteristic flavor of beef, ham, or chicken broth. The proportions that should be used to reconstitute these bases are included in the A (miscellaneous) section of the AFRS.

Vegetables.- The vegetables most commonly used for soups are celery, carrots, peas, beans, onions, green peppers, and tomatoes. Vegetables are cut into small cubes, or into matchlike strips that are called julienne. Vegetables used in soups should be cooked according to the instructions given in the AFRS for soup.

Thickeners.- Soups are thickened by adding a roux or a paste. A roux is a mixture of fat and flour. A

cold, light roux is usually added to soups that are to be thickened. In onion soup, for example, the cold roux is stirred into the hot soup stock and the soup is cooked until no taste of raw starch remains. Roux may be prepared ahead of time and refrigerated. A roux maybe prepared by two methods: the cold roux method or the warm roux method. Cold roux is prepared by combining flour with liquid fat, then stirring until a smooth paste is formed. In the warm roux method the fat is first melted over low heat and then the flour is added.

A paste is prepared by whipping flour or cornstarch into a cold liquid (usually water) and then adding it to hot liquid that is cooked until it thickens. In the final step of preparing bean soup, for example, a flour and water paste is stirred into the soup that is then cooked for 10 minutes.

GALLEY PREPARED SOUPS.-The individual recipe in the soup section of the AFRS specifies the types and amounts of seasonings that should be used. When meat or chicken stock is made, the flavor from the ingredients used is very concentrated; therefore, it is essential to use accurate amounts of the ingredients. Just before the soup is to be served, check it again for proper seasoning. It is better to add more seasoning to the stock or soup a short time before it is served, rather than have a soup so highly seasoned it is unpalatable. If the taste check indicates that the soup is too salty, add sliced raw potatoes to the soup, bring soup to a simmer for a few minutes, then remove the potatoes.

COMMERCIALLY PREPARED SOUPS.Dehydrated, instant, condensed, and ready-to-serve soups are not only easy to prepare but they are also timeand space-savers.

Dehydrated soups such as chicken noodle, green pea, and tomato vegetable are prepared by merely adding the specified amount of boiling water. Then the mixture is covered and allowed to simmer for the length of time specified on the container. The finished product is similar in appearance and flavor to the same type of soup made with raw food items.