A sandwich can get pretty monotonous, which is why I've come up some ways to make it more than just two pieces of bread with a filling.

The Bread

And why it's important

Epicure Market - How to make a great sandwich from Katherine Kallergis on Vimeo.

The Grilled Cheese Sandwich

With a twist

Sometimes, there's nothing better than a simple grilled cheese sandwich: white bread, butter and cheese. For this one, I added blueberry jam. It sweetens the sandwich a bit, but also doesn't stray too far from the traditional.

1. Heat the butter in a pan on medium-high heat. Let the butter begin to bubble. Meanwhile, assemble the sandwich: a layer of jam and a layer of cheese.

2. Add the sandwich to the pan. Flip when the bread has begun to brown. Remove from heat and cut in half.

The Breakfast Sandwich

This is made with scrambled eggs and bacon held between two pieces of French toast dipped in frosted flakes. The inspiration for this comes from a Brioche French toast I had as a child at the Grand Bay Hotel in Coconut Grove, Fla. made by chef Pascal Oudin.

1. First, mix two eggs with a splash of milk (per serving) and a pinch of salt for the batter.

2. Then, dip the bread of your choice, in this case a white Italian loaf, and then immediately dip that into frosted flakes. Coat on both sides.

3. Heat a pan on medium heat with 1/2 a tablespoon of butter and 1 tablespoon of vegetable oil. Once that starts to bubble, add two pieces (per serving) of flake-coated bread. Flip when golden brown, about 4 minutes.

4. While cooking the French toast, start the bacon (either on the stove or in the microwave). This can be done ahead of time.

5. Once the French toast and bacon is done, scramble eggs (1-2 per serving) and assemble the sandwiches. Serve with maple syrup.