For the cheeses I have used a Vacherin Fribourgeoi, Campo de Montalban, and an Abbaye de Belloc, however you don’t need these specific ones to make a great open-face sandwich. My German grandmother used Velveeta, and covered the sliced bread with a ridiculous amount of butter.
2-3 types of tasty cheese, sliced
several slices of really good bread
quince or apple jelly, tomato chutney, or mustard
Heat the broiler and toast one side of the sliced bread. Lightly toast the other side and cover it with 2-3 slices of cheese. Run it under the broiler until melted and heated through.
The addition is the best. Depending upon what you have in your refrigerator like a quince and apple jelly, tomato chutney or great tasting mustard, smear a bit on the top and serve the open-face sandwich with pickles.
About Cindy Pawlcyn
Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. She is the founder/owner of two of Napa Valley’s most beloved restaurants – Mustards Grill and Cindy’s Backstreet Kitchen – and is Culinary Partner at the Monterey Bay Aquarium