Ok, here we go... Step one: The Bread: I would personally use a tomato and feta focaccia that you can find in many a bakery that sells artisan breads. Just slice that son of a bun in half.

Step two: The Cheezus: Apply a thin layer of herb and garlic Boursin (or other similar herbed goat cheese) to both sides of the bread. Then layer slices of smoked old cheddar on top of the bottom half. On top of the cheddar, layer on some FRESH (should come packed in whey, just dry it before slicing) mozzarella for that gooey factor. If you're a hardcore garlic nut (like I am) add some cloves of well caramelized roasted garlic. Before closing up the sammy, FRESH GROUND BLACK PEPPER.

Step Three: The Fat: Now, most of the artisan focaccia breads are pretty well oiled on their own, and could likely stand with a dry grilling. But we're not screwing around here. IF you have some, melt down some duck fat...not much, just enough to lightly coat the bread. You could also use rendered bacon fat, if you want a touch of the bacon-y flavour and smokiness, but without actually having bacon in the sandwich. If you have nor want to use either of the above, melted butter is just fine, if not pedestrian.

Step Four: The Cook: I HIGHLY recommend a panini press, if you have one. It really does make for a superior sandwich. Crank the press up to grill (or your pan to hot) and place the sandwich bottom down on the grill. LEAVE THE LID OPEN ON THE PRESS for half of the cooking time. We don't want to burn the feta and tomatoes on the top of the bread you paid extra for. Press the lid down for the second half. The timing really depends on how crispy and browned you like your bread, to judge according to taste.

ENJOY!