Shopping & ReviewsPower Tools: Great Sandwich GearThe Wusthof Tomato Knife ($70) is a multitasker: Its five-inch serrated blade cuts through tomatoes, bread, and other ingredients cleanly, and its forked tip transports slices from cutting board to sandwich. Buy the Wusthof Tomato Knife at Sur La Table » Back to Power Tools: Sandwich EquipmentThe simple, sturdy Lodge Logic Cast Iron Grill Press ($23) delivers the heft required to make pressed and grilled sandwiches. Buy the Lodge Logic Cast Iron Grill Press at Sur La Table » Back to Power Tools: Sandwich EquipmentMaking a toastie is easy with the Dualit Sandwich Cage ($20), which folds up around a sandwich and slips into a standard toaster. Back to Power Tools: Sandwich EquipmentFor expertly sliced sandwich meat--as well as cheese, bread, and more--we rely on the versatile Chef's Choice Professional Varitilt Electric Food Slicer ($400). Buy the Chef's Choice Professional Varitilt Electric Food Slicer at Sur La Table » Back to Power Tools: Sandwich EquipmentSpreading condiments evenly and all the way to the edges of the bread is easier with the flat, oval head of a Winco stainless steel spreader ($5). Back to Power Tools: Sandwich EquipmentADVERTISEMENTADADAnd the sliding lid on a commercial-grade Pullman loaf pan ($16 for the lid, $25 for the pan) stops the bread's rise, to produce a flat-topped loaf and picture-perfect square sandwich slices. Buy the Pullman Loaf Pan at Sur La Table » Buy the Pullman Loaf Pan Lid at Sur La Table »Keep ReadingWhy You Should Heart Artichokes (If You Don’t Already)By BENJAMIN KEMPER13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESThe Origins of Spaghetti all’Assassina, the Pasta That Breaks All the RulesBy DAN PASHMANCookbooks Have Always Been Political—Whether Readers Knew It or NotBy JESSICA CARBONEMeet Arayes, the Crispy Meat-Stuffed Pitas Having a Moment Right NowBy FLORA TSAPOVSKYHow to Eat Your Way Through Queens, New YorkBy ANYA VON BREMZENSAVEUR Celebrates 30 Years—And a Return to PrintBy SAVEUR EDITORSThe Hottest Restaurants and Bars to Try in Barcelona Right NowBy PAUL RICHARDSONSee AllContinue to Next StoryADVERTISEMENTADAD