A cheese sandwich. Not toasted. Just thickly sliced cheese between two pieces of sandwich bread. The trick is to compress the bread and cheese together using the side of a cleaver for ease of consumption and synthesis of individuated components.
Simply sliced, floured and sautéed briefly in butter on both sides. Removed from the pan, a bit more butter added, then minced garlic, ginger and parsley, which I tossed the slices and some pasta in with a few New Zealand spinach shoots.