Slices of marble rye (or the bread of your choice)
Comte and brie, sliced in long pieces
A few slices Black Forest ham (or your ham of choice)
Apple, sliced thin (I like Fuji or Granny Smith)
Hot and sweet mustard mixed with some whole grain mustard
Caramelized onions (optional)
Guava jam (optional)
Butter, as needed
Starting with the piece of bread that will be at the bottom of the sandwich, spread with a thin layer of guava jam.
Layer pieces of comte on the bread, followed by a slice or two of ham, then layer on the brie. Add slices of apples on top of the brie, layer on the onions afterwards.
Take the remaining piece of bread, add mustard to taste and top the sandwich.
Heat frying pan over medium low heat, add a small pat of butter. Place the sandwich gently down on the pan, cover with tin foil and apply pressure. (I use a heavy cast-iron flat griddle placed on top of the tin foil, followed by a weight or a filled tea kettle).
After a few minutes, flip the sandwich. When sandwich is crisp and browned, remove, cut,, and serve with remaining apple sliced and cornichons (or, you know, pickles).