I used multigrain bread buttered lightly on the outside and spread with a very thin layer of mayo and spicy brown mustard on the inside, a slice of provolone, a whole mild chile (from a can, though roasting your own Anaheim would be better), a slice of cheddar-jack, some pickled red onion slices, another slice of provolone, a tiny bit more of the mayo-mustard sauce, and topped with another buttered slice of bread. Then you grill the sammies SLOWLY over low heat so that all of the cheese has a chance to melt before the bread burns. PW's version also involves sliced tomato, but I omitted that layer because we were having tomato soup.
The salad was really yummy, but I think it needed some crunchy, crushed-up tortilla chips tossed on there for good measure. Note to self for next time. Also, if you were to layer all of the ingredients in a trifle bowl, it would be a real showstopper to take to a picnic or potluck!
Recipe inspired by: http://www.skinnytaste.com/2011/07/mexican-shrimp-cobb-salad.html