rkzenrage

Sometimes I make an open-faced sammich.
Real baguette (hard to find here), slice so that it is mostly crust on the bottom with just some "bread" left on top. I shave some of the crust off so that it sits flat
Sweet cream butter
Gorgonzola
Real prosciutto, paper thin
a little green virgin olive oil over the top
in a hot oven for a bit
top with fresh basil
Sometimes I will add good olives sliced very thin before heating when I can find decent olives.

I used to make it when I was a chef for a bistro, for my lunch... they added it to the menu because people kept asking for it while I ate it with a hot cup of "Red-eye" black.
That is three parts black French roast, or whatever your strongest is, and one part espresso.
And my sauceless shaved red cole slaw with pine nuts. Also, later added to the menu.
Another restaurant added my Muffallatta recipe to their menu, it is still served today.
Edit:
They use yellow raisins in that cole slaw (its just a salad really, but I think of it as a sauceless cole slaw), but I used chopped dried cranberries for the fruit... it was much better my way.