Grilled Cheese Party

I have made this and it may fit the bill. http://www.breadwerx.com/make-sourdough-pan-bread-video/

and degas it when you are shaping it. That should give you a tighter crumb. 

ETA: I wish most of us had that problem. We seek that elusive super open crumb. 

The overflowing, browned cheese bits are the best part! My favorite grilled cheese technique is to toss in extra cheese to fry on the outside of the bread: https://smittenkitchen.com/2013/10/frico-grilled-cheese-sandwiches/

shot of the bread you would like finer?    It's mostly a degassing issue but large holes can be the result of under or over fermenting too.  Here are a few tips:

• Reduce hydration in the recipe for a stiffer dough and dryer crumb, it will toast faster later on.
• add all dry ingredients slowly whipping in air into a thin dough as the flour is eventually added.
• knead well to develop gluten, use a mixer first with blades or wire, then shift to hooks when more than half the flour is incorporated 
• degas often during the bulk rising, folding and preshaping more or less depending on dough hydration within that time frame. Look for evenly puffed up dough and don't "double" any sourdough  rise volumes 
• The idea is to break up gas cells into smaller ones with folding so try not to trap air between folds
• degas thoroughly before final shaping, rolling out dough and roll up into a log.