Artisan bread shops are springing up everywhere providing a wide variety of freshly baked breads. My favorite local bread shop's sun-dried tomato bread, loaded with bits of tomato and lots of flavor, inspired this sandwich; rye or whole wheat bread will also do quite well. The sandwich ingredients easily multiply for serving your gathering of family or groups of friends.

For the sandwich spread:

2 tbsp. mayonnaise

1 tbsp. horseradish mustard, or to taste

2 tsp. minced onion

1 small clove garlic, minced

½ tsp. poppyseeds (see Tip)

For the bread:

4 slices of bread (such as sun-dried tomato, rye or whole wheat)

For the sandwich filling:

Four ¼-inch thick slices of smoked cheddar, mozzarella or Gouda cheese (about 4 oz.)

Four ¼-inch thick avocado slices, at room temperature

Four ¼-inch thick tomato slices, at room temperature

Dash of freshly ground pepper

Preheat the oven to 350° F.

To make the spread, stir together all of the ingredients in a small bowl.

To assemble each sandwich, generously spread 1 side of 2 bread slices with the mayonnaise mixture. Atop the spread on 1 slice of bread, layer slices of cheese, avocado, and tomato; lightly sprinkle with pepper. Close the sandwich, spread side down.

To heat, wrap each sandwich in aluminum foil. (Foil sheets sized for wrapping sandwiches are available in most supermarkets.) Place the sandwiches on a baking sheet; heat in the oven for about 15 minutes, or until the cheese is melted.

Yield: 2 sandwiches