41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts.
42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.
43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.
44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives.
45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.
46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.
47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.
48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden.
49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden.
50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.
Photographs by Andrew Purcell