1) Lightly toast some rye bread. I like a soft rye, with caraway seeds.
2) Cover thoroughly with a layer of good sharp cheddar cheese.
3) Put on a tray in the toaster oven (or equivelent) until the cheese is melted.
4) Cover with sliced, room temperature (not refrigerated) fresh ripe garden tomatoes.
5) Eat while hot. Heavenly!
6) Repeat steps 1-5 until you run out of room, tomatoes, bread, or cheese.