Thanks for the review Chef M. I think sandwiches are one of Nature's Perfect Foods. Sandwiches may merit their own Food Group.
Anyway, you just gave me an idea. I have a kind of large round flat cast iron pan. It has a small lip on it, like a griddle. Don't know where I got it or for how long it's been hiding. Pulled it out of the bottom of the storage drawer underneath the oven one day. It is perfect for grillled sandwiches, pancakes, french toast, anything that won't run too much, so eggs, but maybe not scramble eggs, etc. I'm thinking I should measure/ and see if it fits inside another fry pan. If so, maybe I should heat it, then set it on top of a sandwich that is grilling in a fry pan and set it using the underside to sizzle across the top of a sandwich which would provide weight and heat at the same time. I could still set a foil wrapped brick on top if it wasn't heavy enough. It is fairly substantial in its own right.
The downside, is I'm not sure I want to have it get butter / oil on the underneath side and subsequently have it meet the burner again and I already have the top nicely seasoned. So, probably not a grilled cheese, but a pressed Cubano would be terrific. Hmmm? ... Definitely
Mmm...