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 ReadingThe Best Nonalcoholic Drinks—Bartender ApprovedBy ALYSE WHITNEYCan You Really Get a Buzz Without Booze?By AMANDA KOHR11 Rave-Worthy Restaurants in Telluride, ColoradoBy KATIE SHAPIROMeet Spain’s Queens of Comfort FoodBy PAUL RICHARDSONThe Easiest Way to Eat Vegan? Go Global With Your PantryBy JESSICA CARBONEHow to Eat Peak to Plate in PatagoniaBy KEVIN VAUGHN22 Hotel Bars We Can’t Get Enough OfBy SAVEUR EDITORSThe Amazon’s Indigenous Ingredients Are Trending. But What Does That Mean for Its People?By MICHAEL SNYDERAlcohol and the Gut: Friends or Foes?By BETSY ANDREWSSee AllContinue to Next StoryADVERTISEMENTADAD