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A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

A type of open-faced egg sandwich created in the Western U.S. It consists of a mixture of green peppers, onions and ham combined with scrambled eggs served on fresh or toasted bread.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

A vegetable often referred to as a wild leek or wild onion that has broad, dark green leaves that can be eaten along with the bulb.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.