Spread the bread (1.5 slices each) on 2 plates and brush with butter (1 teaspoon each) and medium-hot mustard (1 teaspoon each). Halve the cheese rolls and top the bread with them. Remove the tomato stalk, wash, cut in half and place on the two plates. Peel the onion, cut in half, cut into strips and spread over the plates. Drizzle both plates with olive oil (1 tablespoon each) and light rice vinegar (1 teaspoon each) and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). The plates with parsley