First marinate the onion: Cut the red onion into super thin slices. Put the slices into a microwave-safe plastic bowl, add the water and heat in a microwave oven with full power for about 30 seconds. Mix in the sugar, vinegar and oil, and add black pepper to your taste. Cover and place into the fridge to marinate.
Toast the bread slices slightly. Rinse and drain the salad. Slice the cheese.
Assemble the bread slices:  Butter the slices and place the cabbage-leek salad, pickled cucumber, ice salad, marinated onion, ham and cheese on three of the slices. Place the fourth bread slice on one of the three slices and butter it.
Place the bread slices on top of each other with the fourth slice on the top, Press slightly. Cut the bread slices into two triangles or rectangles. Pile up the cut halves and push a grill skewer through them. Add cherry tomatoes to the top of the skewer as garnishing.  Sprinkle roasted onion on the skewer.
Place the skewer in an upright position on a plate and serve with potato chips, rest of the cabbage-leek salad and a cold drink.

Recipe: Kim Palhus