Welcome to the community @btone!
Sounds like a really mouthwatering type of sandwich, thank you for choosing this thread for your first post 
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Fruit chutney. I used to make sangers with that and strasbourg (one of the spellings) sausage and lettuce and tomato.
Thanks for jogging my memory. Next shopping list is updated.
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I love Miss Schauer! I have my mum’s copy that she was given in 1950 as an engagement present.
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My favourite is Prawn & Mayo on Wholegrain, yum!
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My favourite is the most simple: just several slices of thinly sliced good quality (ie.real, not manufactured) ham and a decent amount of unsalted butter on fresh white bread. Heaven!
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100% with you on the real ham. We’re fortunate to have a local supplier.
I’d add a generous spread of home made spicy mango chutney. Some bias towards the chutney knowing the maker well. Definitely need a good layer of butter so that the chutney does not soak into the bread.
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At my other half’s request I occasionally add a smear of good mustard. A nice spicy mango chutney does sound good and I’ll try it (and I think I might like it with cheddar too - so many sandwiches to try! Luckily we do a walk and/or bike ride with a packed picnic lunch at least once a week, so lots of opportunities to try them all!).
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Cheese and vegemite is great. Vegemite and lettuce is good.
But the best is Lurpack (any spreadable butter), vegemite, cheese and lettuce - saltiness, creaminess and crunch - yum.
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“Hippie Wendy” sandwich: fresh whole meal bread, one slice spread with avocado, other slice spread with peanut butter, filling: thin slices of cucumber, some canned beetroot, slice of cheese, grated carrot, slices of tomato, bean shoots, squeeze of mayonnaise, salad onion optional.
Be delightfully surprised by the freshness and combination of crisp, crunchy, and soft tastiness 
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Yes, goes great with cheddar.
Adding a condiment to a sandwich can add that little bit more. For cheese inspiration might come from well known combos on the cheese platter. Quince paste and a creamy soft cheese, or thick sticky fig jam. Add a lettuce leaf or two, variety and bitterness or not, as appropriate.
And then - there’s Cranberry sauce with roast turkey on rye. 
P.S.
I may have a very broad view of what is a condiment.
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Lol Mark, you’re heading straight into food porn territory!! I love it when people talk dirty to me, especially where cheese is involved 
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Is the family food shop still in operation? If it is, please tell me where, so I can buy my lunch there every day. I don’t care if it’s not fast food - I’m prepared to wait for it to be made.
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If you wrap the sandwich in baking paper you can get more cheese in and NOT have to worry about the mess it will make. This is also a good way of taking a toasted sandwich to work and not worry about the state of the machine at your workplace or any cleaning up after.
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No, I married a teacher and realised there were such things as weekend, home before the sun went down and Public Holidays! I went back to study and ended up lecturing in maths. I know, very different.
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I have had my sandwich-maker for years and just checked and it is called Breville Jaffle Creations. It is electric and non-stick. Needs minimal cleaning!
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I had a jaffle iron once, but it left with one of the people in a shared house. I now have a toastie maker, and I had an electric jaffle maker, neither of which do the job.
My favourite sandwiches…
- prawn and coleslaw on a white bread roll (long roll for preference)
- banana and bacon on white
- ham, avocado and brie (again on white)
- grilled cheese and onion on rye
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One of my favourite sandwiches multigrain bread slathered thickly with margarine with left over roast lamb, freshly ground black pepper & homemade chutney.
Another is ham, tomato, thinly sliced onion & cheese, on multigrain bread buttered sides out & fried in hot frying pan or use a sandwich press (Toasted sandwich)
Actually I might go and make one right now.
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There is an art to sweetened condensed milk sandwich:-
- only use one slice of bread
- don’t cut the bread, simply fold it after loading it up with condensed milk
- keep the fold as the lowest part while you eat it, in order to reduce how much gets squeezed out as you bite into the sandwich.
Similar technique works for Milo sandwiches too.
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The sandwich I like to make at home is the ham and cheese one, bread buttered both sides and placed in a hot frying pan (no fat added) resulting in a golden outside and melted inside sandwich in a short time.
To take with me I usually make an egg sandwich: hard boiled egg smashed with a fork and mixed with a little mayo. I try to limit too liquid condiments to avoid the inevitable mess😉
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I also like the pan fried, but I only butter on the outside, sort of jaffle-ish, and cheese only plus a bit of onion if I dont mind having gas for a day or two. LOL
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