For my lunch today I made grilled cheese sandwich (for grown ups) with sliced fuji apple, manchego cheese and fig preserves on country rye bread, with tomato slices on the side. I got this idea from the Washington Post food section a while back, can't remember when, my version is butterlesss. I prefer this sandwich just with the apple, fig preserves, and cheese. The rye bread and the combination of sweet , salty and crunchy is just perfect, and an icy bottled water completes this meal, there's no need for dessert (there's no room anyway). Burp.
You can try other cheeses, I think seriously sharp cheddar, young Edam or Gouda will be good.
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