It is a french term which means "act in place"

What are the three ways in cutting sandwiches

It acts as a barrier between the fillings and the bread making the sandwich difficult to pick up and un-appealing

It adds a smooth, rich flavor to a sandwich. It protects the bread from moisture.

It has been the spread of choice of sandwich maker for generations. It is a permanent suspension of egg yolks, oil, and vinegar or lemon juice.

These are often made with chopped olives, avocados, or eggplant spread. These purees make an interesting alternative to use on sandwich.

It should be cooked, covered and refrigerated. Slice just before the sandwich is to be prepared to avoid drying out and lose flavor.

It dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until ready to use

These include lettuce, tomato, and onion which are indispensable in sandwich production

These include fruits, fresh or dried, jelly, peanut butter, hard cooked egg, and nuts

Most seafood fillings are highly perishable and should be left chilled at all times