When I came home for lunch from grade school, there was nothing better than Mom's open-faced cheese sandwiches, cooked beneath the flames of the under-oven broiler. When she pulled open the broiler drawer, there sat the perfect treat: a melted slice of Velveeta over a tomato slice sitting on a dollop of Mayonnaise on toasted bread with dark- brown edges--served, of course, with a bowl of creamy Campbells tomato soup.
