Dagwood had it right.

Sandwiches are glorious.
Slice it, stack it, pile it on a bun, and I'm happy.

This sandwich has been top on my list for a couple of months.

Now I've gone and made this one,
and it might just take over the crown for a bit.

 Prosciutto, Pear and Brie Sandwich

for each sandwich you will need:
5-6" section of baguette, sliced in half
smear of butter
3 slices of prosciutto
1/4 ripe pear (I left the skin on because I used organic pears, and I like the skin on...and I like thicker slices,but however you roll with your own pear technique is all right by me)
2-3 thick slices of triple cream brie
a pile of fresh spinach leaves

-smear the outsides of the bread slices with butter

-heat slices in a skillet over medium heat, until butter is melted and bread is lightly toasted

-flip slices over briefly to warm the other side of the bread

-pile on proscuitto, pear slices, brie and spinach,

then give it a quick grind of fresh pepper on top

Lunch is served!

Or dinner.

Or a midnight snack, a la Dagwood!