In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.

Place the cheese, divided evenly, on two slices of bread. Bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat. Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.

Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges, and try to distribute the sage and pepper evenly over the bread.

Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel. Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side. Keep the heat low so that you don't burn the sage or pepper.

Remove the sandwich to a cutting board and cut it in half or in quarters. Serve immediately.

Total time: About 20 minutes, plus sandwich pressing time.

Makes 2 sandwiches.

Adapted from "The Zuni Cafe Cookbook" by Judy Rodgers.

GRILLED GRUYERE AND MARINATED ONION SANDWICH

In a small bowl, mix together the onion, salt, pepper, olive oil and vinegar. Cover and let sit for at least 1 hour.

Heat a cast-iron pan or griddle over low heat. Brush one side of each slice of bread with the melted butter. Place two slices of bread, butter-side down, on a cutting board. Spread half of the grated cheese evenly over the bread. Drain the excess liquid from the marinated onions and scatter them evenly over the cheese-topped slices. Distribute the remaining cheese evenly over the onions. Spread the mustard over the unbuttered sides of the remaining 2 slices of buttered bread. Place these, mustard-side down, on top of the slices spread with cheese.

Using a spatula, place one of the sandwiches into the hot pan and weight with another heavy skillet or a steak weight. Cook until golden brown, about 3 to 4 minutes. Flip the sandwich and weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately.

Total time: About 25 minutes, plus marinating time for the onions.

Makes 2 sandwiches.

Adapted from chef-owner Mark Peel of Campanile restaurant, Los Angeles.