My husband bought me a bunch of cookbooks for Christmas and one of them was this fun one called "Stacks: The Art of Vertical Food"

For stack cylinders, I used the little cans that green chilies and/or black olives come in. Just use a can opener to cut off both ends.

Tex-Mex Tomato Stacks
1 cup vegetable oil
1/2 cup white wine vinegar
3 tablespoons sugar
3 cloves garlic
8 ounces green chile salsa
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1/4 teaspoon celery seed
1/4 teaspoon cumin
Salt and freshly ground black pepper to taste
6 whole green onions, diced
1 cup diced celery
5 red tomatoes, seeded and chopped
5 yellow tomatoes, seeded and chopped
4 anchovy fillets, minced (*I forgot to add these to it and it turned out just fine. So anchovy can be omitted)
3/4 cup minced fresh parsley (I used cilantro)
4 ounces green chiles, diced (about 1/2 cup)
6 slices mozzarella
1 avocado, peeled, pitted, and diced
6 red lettuce leaves, rinsed and trimmed (I used spring greens)
1/4 cup chopped fresh parsley, for garnish
6 slices avocado, for garnish
1/2 cup diced tomatoes, for garnish

Place the oil, vinegar, sugar, garlic, salsa, oregano. celery seed, cumin, salt, and pepper in a food processor and blend for 5 to 10 seconds until mixed together but not smooth. Pour into a glass bowl. Add the green onions, celery, tomatoes, anchovies, 1/2 cup parsley, and green chiles. Chill for several hours.

Assembly:
Spray 6 stack cylinders with vegetable spray and place them on a sheet pan lined with parchment. Drain the tomato mixture and reserve the juice. Layer the stacks in the following order: tomato mixture, 1 slice mozzarella, avocado, and then tomato mixture again. Press down on each stack firmly but gently.
To serve, line 6 serving plates with lettuce leaves. Slide a spatula under each stack and transfer to a serving plate. Unmold and garnish. Spoon reserved marinade as dressing over the lettuce and serve.

Source: Stacks: The Art of Vertical Food