You will need: A range of different types of bread and sandwich fillings,

Investigative, disassembly and evaluative activities

Keep a record of the different types of sandwiches eaten by children in your school. You might record fillings, types of bread, and spreads used.

Taste and evaluate a range of bought sandwiches. Use the opportunity to explore different styles of sandwiches eaten by different cultures. Types of bread may include white and brown, French sticks, rye bread, Italian focacia, pitta bread, nan bread, chappatis and flat bread. Fillings might include cheese and cheese spreads, salad, cold meats, humous, roast vegetables, prawns and egg mayonaise.

Discuss how different ingredients can add taste, colour, texture and odour. Discuss the importance of appearance.

Investigate the ways in which more fruits and vegetables could be included as part of these sandwiches.

Find out the most popular types of bread and/or sandwich and record the information as a database.

Focused practical tasks

Discuss the importance of hygiene in food preparation.

Show the children a range of different types of bread, fillings and types of sandwich. Ask them to taste some of the items and discuss taste, texture and appearance.

Show the children how to make different types of sandwich, e.g. open, club, filled pitta, toasted.

Discuss which sandwich would be most appropriate for a number of different situations, e.g. a packed lunch, a party, a starter in a restaurant.

Design and make assignment

Explain to the children that they are going to design and make sandwiches that could be provided by the school canteen as part of a 'healthy option' meal. The sandwiches should be made with fillings belonging to different groups from the Balance of Good Health, i.e. some made with a dairy filling, some with a meat or alternative, all with fruit and vegetables. Experiment with different types of bread.

Explain which ingredients are available and remind children about the importance of hygiene.

Encourage the children to test their designs by making prototypes.

Draw an exploded diagram of the sandwich and describe how it was made.

Evaluate the sandwiches against the original design criteria (i.e. sandwiches that could be served in the school canteen as part of a ‘healthy option’ meal).