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

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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 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).

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

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.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.