Jaffle Iron and Sandwich Toaster: Pie Irons, Toas-Tite and the Breville
The jaffle iron seals and toasts a sandwich over a flame. Sources on the 1949 Australian iron, pie irons, the Toas-Tite and the 1974 Breville toaster.
Category
Gear and Equipment
Skillets, griddles, presses and other tools for making sandwiches at home.
Cheese Slicer vs Knife vs Grater: How Each Tool Changes a Grilled Cheese
A cheese plane, a knife and a grater each change how grilled cheese melts. Sources on the 1925 Norwegian slicer, slice thickness and pre-shredded coatings.
Serrated Bread Knife for Sandwiches: Why the Teeth Matter and What to Look For
Serrated blades grip crust before cutting soft crumb. What tests report on tooth shape, blade length, height and sharpness for cutting sandwiches.
Panini Press vs Skillet: How Each Cooks a Pressed Sandwich
A panini press heats both sides at once; a skillet needs a weight. What one head-to-head test, equipment reviews and test kitchens report about each method.
Cast Iron vs Stainless vs Nonstick for Grilled Cheese: How Each Pan Behaves
Cast iron holds heat, stainless heats evenly, nonstick releases easily. What tests, makers, extension offices and food-safety agencies say about each pan.
