[ReDeYES88]

don't skimp on the cheese, and i don't necessairly mean the quantity. i much prefer a nice spicy pepperjack or extra sharp cheddar to bland swiss or provolone. anyone using kraft american singles or equivalent on a serious sammich should be flogged. any yes, warm and oozy is key.

if you're having turkey or other cold cuts, take 5 minutes and toss the meat into a pan with just a tiny bit of olive oil to let the meat warm up and get some nice smoky flavor. great time to add rings of red onion and bell pepper (red preferred, but green ok). in fact, you probably want to give the onions and peppers a head start to achieve the right amount of tender. you don't need to fuss over the meat, just place it flat on one side, wait a few minutes, then flip.

when the meat is close to done (really just warm, don't overdo, or it will get dry) and the peppers and onions have been going for a while, add some sliced mushrooms and cook until soft. (spend a little time prepping all of your veggies ahead of time so that you can just dump them all into the pan when you need 'em.)

warm up a nice french or sourdough roll in the oven while the meat is cooking. I like to use the bake setting somewhere around 350 or so. when your fixings are ready, pull the bread out of the oven, layer the meat on both sides of the roll in an open-faced fashion, add slabs of pepperjack or other yummy cheese, spread the grilled pepper/onion/mushroom combo on BOTH sides on top of the cheese to give it a head start in melting, then pop the whole shebang back into the oven while still open-faced, this time on the broil setting and leave the door cracked. keep an eye on things, 'cause the cheese will start to melt fast. either eat with pepperocinis or slice up jalepenos or pickled chilis and put them on top and enjoy.

and yes, beaver honey mustard is the goods. "tangy squeeze. . .rich with honey"