The names or categories of some dishes/recipes just don’t do them justice. Some “gourmet” sandwiches fall into this ideology because of their sophistication and class. Take, for example, the recipe below. The freshness of homemade bread, different levels of flavor and the complexity of ingredients denote any ambition of calling this a sandwich. Thus, the “focaccina” was born. No, I didn’t invent it, but I did however choose to use the word. Focaccina is a noun which by definition means: Scone -- A small, rich, pastry or quick bread, sometimes baked on a griddle.The thinking is that the dough is a quick bread, pizza dough. It is then cooked, before separating top layer from bottom, on a griddle but I gave way to better notions and used an open flame on the grill. From here, this “sandwich” can be stuffed/flavored with anything. Keeping in mind that food is balance: less is more and all that fun stuff. One trick to making this resemble the perfect “true grilled cheese” is to add a small amount of cheese, then filling of choice, leaving small gaps revealing the cheese. Then top with another scattering of cheese and top layer of bread. Wrap the focaccina with foil and place on the top rack of the grill/oven. The two layer of cheese will meet in the middle of your lovely fillings of choice and your focaccina will perfectly sealed and warmed all the way through.