When I considered this, a short list quickly came to mind: prosciutto, smoked salmon and thin slices of vegetable — eggplant, I thought, would be best, as it's long been used for rolls anyway.
The nasturtiums scattered stamen-side up, or the microherbs balanced on the tips of steamed vegetables, or the paper-thin slices of vegetables draped Dalí-like over cured Japanese beef?
Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1⁄4 inch (0.6 cm) of each slice is exposed.
Take a piece of vegetable you want to slice.
From the bright blue painting on the wall of a couple in bed, to the bar, which was a symphony in muted tones, to the green zucchini soup topped with a slice of the vegetable, to the flaming red hair of the woman at the table next to us to the pink lipstick our waitress wore.
Beef may be the first kind of "steak" to come to mind, but a crisp, intensely flavorful browned surface over a moist interior can be great on a burger, pork chop, chicken, fish, or even a thick, firm slice of a vegetable such as an eggplant or portobello mushroom.
It was not a pasta dish but paper-thin slices of the vegetable enclosing dabs of goat cheese.
And the stuffed baby eggplant appeared as two clearly mature slices of the vegetable smothered under flavorful but sloppy ragout.
Swordfish stuffed with leek, mozzarella and shiitake sounded tempting but yielded little flavor, and papery skins of leek, like the dry outer skin of an onion, mixed with slices of the vegetable itself, making parts of the dish inedible.
You're not going to convince people to do that by pushing slices of raw vegetable, wrapped in layers of plastic, for £2 a pop.
