Open face cheeseburger with tomatoes

Open-face, broiled, twice. Once to waterproof the bread with cheese, which will not completely work, and secondly to finish. 

In the style of croque-monsieur sauf viande hachée place de jambon et fromage. Cheeseburger! Instead of ham and cheese.

There are onions underneath the meat patty. One entire onion caramelized for forty-five minutes on low, and the meat patty fried separately.

Anything you do like this with bread and cheese and anything else and with an oven, baked or broiled, turns out a bit like a pizza, a deep-dish pizza with heap big awesome carnivore topping. There's no escaping it. 

And let me tell you it is the bread that makes it, really it is. 

They're hotdog buns, ten made at once as one large loaf then separated cut off one by one divided between the bumps, then each one sliced for a pocket bread to hold a hotdog or a similar hoagie type submarine sandwich filling. 

And this bread is so good just an hour out of the oven, and fast to make too, as far as bread goes. You cannot do better than this. It has butter, olive oil, egg and milk, so brioche. It has one short first proofing mostly to autolyze, then a longer second proof whereupon salt is added. So backward from the usual way, and not stretched to redistribute this time although that would have been easy enough. I was pretending to do things the way a manufacturer would do them to make it go very fast for bread, except with better ingredients. It's wonderful. Now I wish I had tried things this way earlier.