Exploiting the office kitchenette

I'm curious as to how other chowists have made creative use of the basic equipment available in your average office lunch area i.e. a toaster and a microwave.

I've made some minor strides lately, which led me to imagine that there are probably others, light years ahead of me with tips to share.

What I'm talking about is - needless to say - not re-heating something wonderful you bring in, but actually creating something using these humble tools and a few ingredients, that shames all the Lean Cuisines coming out of the same nuker with very little extra time or effort.

My humble examples, for reference:

I find that one can pre-stuff a pita with the very best meats cheeses and condiments, moisten the outside, then drop it (carefully) straight into a wide-mouth toaster and finish off with a 30 sec. blast in the microwave to produce a delectable faux grilled sandwich. The advantages over take-out from a place with a real broiler are a) better ingredients b) greater customization c) time saved walking to and from and d) eating the thing straight away vs. 10 minutes later, cooled and partially steamed in its wrapper.

It's been a while, but when I worked in Deerfield near to one of those high-end suburban markets with a fish counter and butcher as well as prepared foods/deli, I used to buy a fresh tuna or halibut or swordfish steak, and a lemon. Then throw on some olive oil and capers and wine kept in the office minifridge and nuke. My colleagues thought this was the craziest thing they ever saw, but it took absolutely no more time than their nuking their frozen glop, nor was it much more expensive on a per/oz. basis.

Other ideas?

mrbarolo:

All one needs, aside from the ingredients, for pa amb tomàquet (see link),* is a knife and a toaster. Though this dish is best with genuinely ripe local tomatoes, one could probably be reasonably content with the best available tomatoes from a good produce vendor.

Antonius

* Apologies for the messy state the linked post is in at the moment, owing to problems with the display of certain symbols since the move of LTHF to the new server, as discussed in Site Talk.

To paraphrase Moliere's Monsieur Jourdain: Why, all this time I've been eating Catalan pa amb tornaquet without even knowing it!

Though I never actually rubbed a tom. across the toast. Must try a fully authentic version tout de suite.