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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 dish consisting of a flour tortilla, which is a flat, unleavened bread, rolled around various ingredients including beef, cheeses, and/or refried beans.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

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A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet.

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 round, soft yeast bread, much like one half of an English muffin in appearance and taste, that is made from a prepared batter.

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

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.