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We made this sandwich the other day to rave reviews all around. On a foundation of whole wheat bread we piled slices of comte cheese (similar to gruyere), garden-fresh peppery arugula, and a quick kalamata mayo spread. Then we buttered the outside and grilled it in a hot pan until the outside was golden brown and the cheese was melting.

The key here is that the richness of the butter, cheese, and the tablespoon of mayonnaise are balanced out by the spiciness of the greens and the brine of the olives. (We tried to make it again with the last bit of some mixed greens, and it was way too rich. The arugula is a must here).

Though this is definitely a comfort food, we like it enough to serve it to company. We're sure they'll agree that a sandwich this good is a virtue too.

Image: Nina Callaway
Related: Egg, Arugula, and Herb Tartine