The cheese was a coarser shred, maybe not so coarse, liberally applied. The bread could have been a little soft and moist (which I liked) being sold in plastic but it wasn't browned, just "cooked in".
I would put a pan of hot water (maybe not, you decide because you've had more experience) in and maybe add the cheese part way through if you try it.
Yes, that cheddar looked yummy, too. Would like to try it toasted!
Most of them have the same basic ingredients. Thanks for mentioning the extended rise time for better results of whole wheat bread. Sounds logical. Sometimes I like whole wheat. Especially at my gf's house one day when we just happened to be there at lunchtime. Her mom made sandwiches of whole wheat bread, a slice of a tasty tomato (or however much you need) and crispy bacon. That's it.
No lettuce. No mayo. I was used to the conventional ones which I still like, but I got so I would crave those simple 3-ingredient ones and make them. Very tasty and satisfying once you get used to the idea.
I don't know if a photo of the demi-loaf will embed because it's from aisles online which you need to be registered. I'll try:
Works for me and I'm using Safari which it always rejected when I initially registered. Am currently logged in with Firefox. Beautiful, isn't it (assuming you can see it).
I like to use the online grocery shopping even if my daughter ends up getting it for me. I can see (except for a few omissions of what they really have but doesn't get shown online) to know where to go for what and make shopping lists.
A note about toasting. Somebody on ytube made a chicken salad sandwich. He turned the oven way up to 450, and toasted the bread just until it got very lightly browned on the edges. So I do that now. When I made the spinach dip, I used twin french loaves, toasted as above, then torn in half crosswise for dippers. Loved it!
https://www.youtube.com/watch?v=mA1FvDICQRY - Chicken Salad Byron Talbott
Not the way I would make chicken salad but love the way he cooked the chicken quarters. And he used sourdough and a little olive oil on the bread about 4:45 on. It is 450. And the first frames show the toasted bread.
I cut my bread thicker, put on a rack, omit the olive oil and watch very closely, flip when top is toasted to suit. For a sandwich no need to flip.
/end my usual blah blah lol