Sandwich 101

Sandwich 101

The F Word: Food By Chef Chris Lachenal

There are so many kinds of sandwiches available out there. Some you can buy when you don’t have time to make one or some you can create when you feel a bit adventurous. And there are just so many types depending on the bread, the filling, or the spread. Yep, those are the three basic components that make a sandwich

Those are 3 basic components and by knowing that go and get creative!  


Sandwich 101 | The F Word: Food | Maharlika TV
Sandwich | Freepik

Food may be simple or complex, depending on how you want it to be, the level of skills you have, and the flavor you’re chasing after. 

When I was young the sandwiches I knew were anything served by McDonald’s, Jollibee, Burger Machine, Cindy’s, and Tropical Hut. A fast-food addict and Greenhills baby, if there’s such a breed.

It was not too long ago that my knowledge about sandwiches broadened. Clubhouse sandwich is just Club, often cut into quarters or halves and held together by cocktail sticks. Monte Cristo is a sandwich that uses french toasts as its bread. It is a variation of the French Croque monsieur.  A Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it combines meat and cheese.

There are open-faced types. An open sandwich, also known as an open-face or open-faced sandwich, bread baser, bread platter, or tartine, consists of a slice of bread or toast with one or more food items on top, which doesn’t have the top bread layer. Examples of these are the Eggs Benedict, Florentine are examples of them.

Working as a chef and doing R&D (research and development) for a food manufacturing plant, our bosses, during visits with investors, clients, or guests, would request samples, and my team and I would have to be ready to whip up something anytime. 

Sandwich 101 | The F Word: Food | Maharlika TV

My take on Eggs Benedict. Eight of these were served to bank executives with only 30 minutes lead time and were closing lunch service.

Sandwich 101 | The F Word: Food | Maharlika TVSandwich, Potato Chips, & Salad

My students served this sandwich meal to the board of trustees of the school where I used to teach culinary class. 

It’s a roast beef sandwich with fried chicken fillet, three-cheese sauce, fresh potato chips, and garden salad.

Sandwich 101 | The F Word: Food | Maharlika TV(1) Surf & Turf, (2) Chicken Bacon & Cheese, and (3) Sunshine Burger

A few years back, in a resort hotel in Baler, Aurora, I created four sandwiches to be added to the hotel’s menu. Here shown are three of the four. Surf & Turf Burger, Chicken Bacon and Cheeseburger, and the Sunshine Burger

And then, a few days ago, after breakfast, or lunch, or even afternoon snacks, and dinner I was craving for something to eat. Not that I was hungry but the tastebuds need some lovin’. Yeah. So two hours after dinner I went downstairs, opened the fridge and freezer to see what I can create. And, aww, here it is!

Sandwich 101 | The F Word: Food | Maharlika TV

Try this at home! Recipe below.

Fried Chicken Fillet, Ham, Mozzarella Melt Sandwich 


Burger buns


Chicken fillet (breast or thigh fillet)

Breading mix

Oil for frying

Square ham


Mozzarella cheese (Eden cheese will do)


  1. Coat chicken fillet and deep fry until cooked or golden brown. Set aside
  2. In a skillet, sweat ham. Set aside
  3. Spread butter on top and bottom slices of the bun


On a baking tray, start with the buttered bottom slice of the bun spread some mayonnaise 

Place the fried chicken fillet, the ham, and a slice of mozzarella cheese,

Bake in a preheated oven with a buttered top bun on the side just until the cheese melts. 

Cover with top bun and enjoy!

These are best served with ice-cold soft drinks, hahaha!

Until the next creative rush,

Chef signed

Featured photo: Sandwich any style by Vinicius Caricatte. All other photos by CCL.

Chef Chris Lachenal strives to elevate Filipino cuisine and revive dishes that are slowly losing popularity. A former chef instructor, he emphasized the importance of understanding the process of things in order to grasp refinement in food. As a chef-for-hire he satisfies his clients, always. He is the creative and passionate soul behind FoodCreations by CCL.