I make all sandwiches with toast. It keeps the bread intact when transporting. I also always use only one slice, but cheat by using a large leaf of greens to hold all together. My recent favorites have used a rosemary focaccia produced by a local bakery. I slice it in half to make for easier loading (and it lasts longer that way). One sandwich was made with peppadew havarti cheese toasted on the sliced side, then topped with turkey and sliced avacados. I used romaine to hold it together. Another way I like this toast is with butter and jam. The savory rosemary and the sweet jam are generally good together. I think I might like apricot/orange marmalade best with this, but who knows?

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