Start with good bread. Avoid nearly everything that is coming from a grocery store if you can and instead find a bakery nearby that bakes bread daily. I personally have an affinity for sourdough breads. Sourdough is naturally leavened (it uses the natural yeast in unbleached flour as well as yeast that is in the air to cause the loaf to rise), which takes a longer time and the byproduct produced by the yeast eating sugar and expelling gas creates a lingering sour taste. So, that's where to start.
Next, allow some butter (I use salted butter, most chefs use unsalted, up to you but if you go unsalted you will need to season the butter) to come completely to room temperature by pulling it out of the fridge the night before. Use a knife or a food processor to mince (cut as small as possible) a couple cloves of garlic and add it to the warmed butter. If you end up mincing more garlic than you like simple put it in a vessel with a flavourless oil (canola or grapeseed if you are feeling rich) and mix together, it will keep (if stored in a cool place) for a very long time. Add some fresh cracked pepper, dried oregano, or better yet a few tablespoons of fresh thyme into the garlic butter. Spread that deliciousness on a couple nice slices of that sourdough.
To review, at this point you have:
* Nice thick slices of sourdough
* Soft butter with minced garlic, cracked pepper, dried oregano or fresh thyme that has been spread on said slices
Next set your oven to the mysterious Broil setting* and move one of the oven racks to the second-from-top slot. Place your sourdough deliciousness in all its glory onto a baking sheet and slide into the oven for a few minutes. If you want cheese pop them out of the oven once the bread is just starting to brown, grate some decent cheese (for this I would recommend Beemster, but it is up to you really. I'd say stick with something that is sharp while not being too rich) and evenly spread it on the top of the bread. Return to the oven until the cheese is nicely melted. Cut as desired and enjoy!
*There is nothing mysterious about broil, it simply provides a lot of heat from the top of the oven instead of all around. This is the secret to get grilled cheese with melted cheese that doesn't have burnt bread. Can also be used to crisp a fruit crisp, gratin a casserole, or for reheating pizza Was that sufficiently long enough for you??
That would be awesome! Flesherton's about a half hour drive from Collingwood. Depending where you are coming from when you are headed to Collingwood you may drive right by us!
Good news! You will still get all that lovely bacon grease. When you are taking the sheets of bacon in and out of the oven please be careful as that grease will be sitting in the baking sheet. If you have a cast iron this would help as it has higher sides, or even if you have a pan that doesn't have any plastic on it that would work too.
Let us know!