Cheddar, dijon, prosciutto, and asparagus tips on artisan bread, brushed with olive oil on both sides, wrapped in foil and tossed on a low fire charcoal grill until GBG. Served with a side of homemade tomato consumme.
Any bread, white is best, but could be sliced french or italian. Cheese should be one slice of cheddar or gruyere, and one slice of muenster or other mild cheese. Fry sandwich in butter, low heat first to get cheese melty, then increase temp to get it toasty.
I’ll eat American on Wonder Bread and most other combos also.
ETA: But it must be sliced diagnonally. That’s the part I’m really picky about.
Sharp cheddar on rye, with some rosemary sprinkled in. Maybe pickles, too, but those are optional. And don’t bother with anything fancy on the buttered side; I’ve never found that that makes much difference.
I’ll have aged sharp cheddar and a slice of velveeta with bacon and a shmear of dijon on good sourdough spread with real butter. Please make the tomato soup from a Campbell’s can and use 1/2 heavy cream and 1/2 whole milk and add a touch of fresh cracked black pepper.