An open-faced aficionado myself, I prefer good dourdough bread pre-toasted, then topped with Gouda or sharp Cheddar and run under the broiler until bubbly brown. Obviously, there's no better improvement than bacon, but then we're going to have to debate when to add tomato and Dijon Mustard.

A pepper-upper: a light sprinkling of a goog grade of Chili Powder.