i wouldn't be surprised if i were the only person in the world who does it this way, but i love it: plain and simple, yet different - and, it incorporates a lot of my favourite flavours.

first, i like to cut four slashes about a quarter of the way into a slice of bologna, in order to keep it from curling; i then fry it on both sides - just enough to get some good searing, browning and flavour.

next, I cut a slice of good (kraft brand, usually) american (or velveeta) cheese into quarters. i then arrange two quarters so they are diagonally opposite each other in corners of one slice of whole-wheat bread. then, i lay the bologna on the cheese. then, i lay the remaining two quarters of cheese in the opposite corners; the effect is just like having a slice of cheese on the bread, but this way, the bologna is surrounded by the cheese; since the cheese melts onto both sides of the bologna, it keeps the sandwich from slipping apart.

then, i butter each side of the sandwich lightly and toast it in a cast iron skillet on both sides over medium-high heat. just after i flip the sandwich, i dribble just a little worcestershire sauce (a cap-full from the bottle) on the toasted side; then when the other side is done, i flip it over and repeat the dribbling on the second side while the worcestershire cooks into the first side of sandwich. one final flip to cook it into the second side for a few seconds, then the sandwich goes onto the plate and is cut diagonally, ready to be eaten alone or with campbell's tomato soup!

in fact, that sounds so good, it might be supper tonight - or at least lunch today. pictures to follow, perhaps?