My favorite simple lunch these days is made with nothing more than bread, wild mushrooms, and sheep milk cheese. Sometimes I embellish it slightly, in this case with a few cherry tomatoes.
Sometimes I use a slice or two of my sourdough bread; when I want to feel luxurious, I slice some of the Tuscan pane my wife buys (essentially an Italian white bread). Then I spread an assortment of cooked wild mushrooms (shiitake, oyster, and chestnut mushrooms) on the bread, cover with slices of Manchego or other sheep milk cheese, and grill under the broiler until the cheese gets bubbly and slightly crisp.
Here’s what it looks like.