Sandwiches: They're Kind of a Big Deal

OLEAN, N.Y., Aug. 26 /PRNewswire/ -- Sandwiches really do have it all, don't they? They're easy to eat, easy to carry and easy to make fabulous with a little bit of help and a whole lot of imagination.

The knife experts at CUTCO Cutlery, the largest manufacturer of high-quality kitchen cutlery in North America, want to help you think outside the (lunch) box when it comes to fitting more sandwiches into your meals and what kitchen tools you'll need to make that happen.

Sandwiches are a mealtime staple for a reason! They're a perfect party take-along or the ideal breakfast-, lunch- or dinner-for-one choice. Break out of the PB&J school-lunch funk and surprise the kids with something different. How about pinwheels or wraps?

"Sandwiches fit in everywhere. They're easy to make, portable and each one is uniquely you," said Kathleen Donovan, coordinator of public relations for CUTCO. "And, when you follow your palate to the sandwich, you're going to need the right kitchen tools to make it perfect every time."

Imagine your sandwich-making dream tool. Something that mixes, spreads and slices – like CUTCO's spatula spreader knife – is a must-have. This all-in-one kitchen tool has a thin, yet strong and flexible stainless steel blade with a rounded body to help with the mixing and slathering of sandwich spreads. The blade also has a sharp, recessed-edge on one side giving it long-lasting cutting power.

CUTCO's Culinary Advisory Board – a gathering of chefs, cookbook authors and culinary instructors – has plenty of sandwich recipes and hints to help you get the most out of these ubiquitous delights.

Advisory Board member Robert Yamarone, New York and Los Angeles-based chef, consultant, instructor and food stylist, always avoids mushy bread while packing sandwiches with this idea.

"I use crusty bread and spread the mayonnaise or mustard on the meat itself, with a leafy green between the bread and meat. This keeps the bread dry," he said.

Breakfast sandwiches take on a new dimension when you use waffles, said Advisory Board member Abby Dodge, Connecticut-based cookbook author and culinary instructor. She suggests spreading the waffle with cream cheese and fruit preserves on your waffle of choice and cut into wedges.

Discover more ideas from our Advisory Board at http://www.cutco.com/company/pressRelease.jsp.

SOURCE CUTCO Cutlery

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