Between the Bread

I set off on a mission to make my first Vegemite sandwich and ended up with an Elvis-inspired after-school snack instead.

I had every intention of creating what I'd dubbed the Aussie after-school snack: a Vegemite and banana sandwich, recommended by a Vegemite-loving acquaintance. But after tasting some of the very intense condiment on toast, I decided I needed to ease in to the Vegemite. Maybe something less exotic, like 'mite and cheddar.

Almond butter and banana on wheat is fast becoming my new comfort food. For more photos, including my Vegemite experiment, read more

Bakers understand ratios, and San Francisco's Tartine Bakery gets the simple formula behind this grilled cheese just right. I've had this recipe for toasted almond and pecorino sandwiches clipped from Bon Appetit since 2004; Tartine's menu still lists them for $11.

Pricey for a grilled cheese, but this sandwich is easy to make and divinely unexpected to taste. Though not as sugary as storebought nutter butter, the sage-infused almond spread has an earthy sweetness and citrusy zest that gently balances the salty, bold pecorino cheese.

On the second night of these sammies, we pressed the asparagus into the sandwich, rather than serving it on the side, which suited the profile perfectly. Get the recipe and step by step photos.