Well, here was a surprise from the San Francisco Chronicle. I thought it was interesting enough to take a shot at.
I started out with a few slices of Black Forest ham, a few slices of provolone, and some Manila mangoes. For the bread, I got some local slider brioche buns from Petit Pains which really wrapped up the flavor circle. With a light dab of some German sweet mustard, about three minutes per side, the little sliders were utterly fanTAStic.