The Fresh Loaf

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which bread rolls most suitable for sandwiches (commercially)?

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rolls's picture
rolls

which bread rolls most suitable for sandwiches (commercially)?

hi, was wondering what bread rolls i should be looking into buying (i wish making!) to make sandwiches to sell in a shop. so kind of like a Subway thing but on a much smaller scale lol. I think i'd need some wholegrain as well as white. but not sure whats more suited to sandwich making, soft/crusty? etc appreciate any advice, this is a first time deal.

thanx heaps in advance :)

rolls's picture
rolls

I was thinking maybe some people may prefer sliced sandwich bread? This is a first time venture and I'd really appreciate any advice, thanx :)

LindyD's picture
LindyD

While you didn't mention the types of sandwiches you plan to sell, Rolls, you may get some ideas from the following link.  http://www.juliennetomatoes.com/lunch-menu-page

It's the lunch menu of an extremely popular restaurant in a nearby town.   They don't make their own breads, but source them from a nearby bakery.   I can vouch that the breads are excellent.   So are the sandwiches.  

Hope this is of some help.

mcs's picture
mcs

The standard thing to do would be to either use soft rolls similar to a hamburger bun (maybe white, 'whole wheat', onion,  sesame or something like that).  Another way to do it is to use sliced sandwich bread as you suggested as a deli would do.  For this you could use harder breads like rye since you wouldn't be getting much crust with them. 

One more method for sandwiches that is used at the soup/sandwich place that I make focaccia for is the following.  I make focaccia in  10" deep dish pizza pans and they end up being about 1.5" thick (about 455g each).  They cut them like a hamburger bun, make them as a large sandwich, then cut them into 8 wedges or individual sandwiches.  Therefore they get 8 sandwiches as quickly as it would take to make 1 large sandwich.  It really helps out the production line and is great for catering large parties.   Anyway, if you'd like details on that let me know. I've made around 10,000 of them at this point so I've got the system pretty wired.

-Mark
http://TheBackHomeBakery.com

 

rolls's picture
rolls

Thanx lyndyD :) forgot to mention it'll b cold cut meat n chicken n salad sandwiches with some popular dressings like ranch etc starting next week hopefully so jus trying to get my ideas straight. Than for the link I'll hav a look :)

rolls's picture
rolls

Thanx mark jus saw your post. Id love any info thanx, it's all very helpful. Foccacia sounds good actually. 

mcs's picture
mcs

This is a link for the restaurant that I make the focaccia for.  If you click on the sandwiches tab, you'll see a picture of a girl holding one with some in the foreground.   I don't dimple them or olive oil the top to keep them 'even' looking for sandwiches.  A previous bakery was making standard rectangular focaccia for their sandwiches, but the head chef/owner of the restaurant talked to me about doing it this way, so I developed this recipe for him.  It's worked out very well and any interns will tell you that the dough is very nice to work with.  If you'd like the recipe and will keep it confidential, PM me and I'll let you in on it.

Browse their website for a bit.  They've got some really nice flavor combinations and might get you some ideas. 

-Mark