Veggie melt with sunflower crunch salad

Sourdough bread, garlic-basil mayo, provolone cheese, American cheese, feta cheese, spinach, tomatoes, salt, pepper. Baked open-faced at 450° F for a little under 10 minutes, finished with a drizzle of balsamic vinegar.

The salad is a chopped salad kit from the supermarket, with sunflower kernels and a citrus dressing.