Wong uses Fontina cheese and includes a slice of foie gras in each of these improbably luxurious grilled cheese sandwiches. At the restaurant, they are served with a Martini glass filled with swirled, chilled red and yellow tomato soups that the waiter instructs you to down in one gulp. Salud!

Active time: 1 hr Start to finish: 5 1/2 hr

Servings: Serves 4

2 tablespoons unsalted butter
8 (1/4-inch-thick) baguette slices
4 thin slices mozzarella or Swedish Fontina
4 rounded tablespoons
kalua pig
Accompaniment: chilled tomato soups

Butter 1 side of each baguette slice and sandwich 1 slice each of cheese and some pork between unbuttered sides to make 4 sandwiches. Grill sandwiches in a large nonstick skillet over moderate heat until golden and cheese is melted, about 1 minute on each side.

Partnered with a green salad, these little sandwiches are terrific with the flavorful barley soup.

Servings: Makes 8 servings.

1 cup crumbled blue cheese (about 8 ounces)
1/2 cup finely chopped toasted walnuts
16 slices whole wheat bread, trimmed into crustless 3-inch squares
16 small watercress sprigs
6 tablespoons (3/4 stick) butter

Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.) Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches. Cut sandwiches diagonally in half. Transfer to plates and serve.

Use your favorite cheese, meat, and dressings in this sandwich.
INGREDIENTS:
meat, cheese, dressing, see below
PREPARATION:
Use your favorite meat, cheese, and dressings to make this super sandwich.
For each sandwich, lightly toast and butter 4 large slices of your favorite firm bakery white bread. On the bottom slice spread a thin layer of dressing and add a slice of ham and a slice of Swiss or American cheese. Add second slice of toast and spread with a little more mayonnaise; top with letttuce and tomato slices, then crisp cooked bacon. Add a third slice of toast with a little more mayonnaise and top with sliced turkey, dill pickle slices, and lettuce. Top off with a fourth slice of toast. Place an olive on the top and stick a decorative toothpick through olive into the sandwich, if desired.
Use your favorite dressings, meats, cheeses and toppings.

Scroll down to see more ham sandwich recipes.
Ingredients:

4 large flour tortillas
1/2 cup shredded Monterey Jack cheese
8 oz thinly sliced ham, or smoked turkey
1/2 cup diced tomatoes
2 tablespoons chopped green onion (optional)
pepper to taste
vegetable oil for brushing tops
Preparation:

Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese. Sprinkle each with a little pepper, then cover each with another tortilla. Brush tops with vegetable oil and bake in a 425° oven for about 10 to 12 minutes, until browned. Cut quesadillas into wedges and serve with mustard or mayonnaise.
Serves 4.

This fried sandwich contains turkey and ham.
Ingredients:

18 slices bread
butter
6 slices ham
6 slices turkey or chicken
12 slices Swiss or Gruyere cheese
a little mustard and mayonnaise, if desired
3 eggs
1/3 cup milk
1/8 teaspoon salt
Preparation:

For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken. Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired. Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks.
Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.
Makes 6 sandwiches, 12 cut triangles, to serve 4.