So I’ve mentioned before that I’m a pretty good cook. But I certainly didn’t start out that way. Quite frankly, it would be kind of hard to make that claim since I’m on record somewhere as saying Spaghetti-Os is my favorite Italian dish.
However, as a young boy, I did have a go-to lunch selection that, in my mind, was perfection. In fact, the combination of ingredients needed to be so precise I was the only one who could make it correctly. And I would love to share this secret recipe with you at this time:
You’ll need bread. White of course; Wonder is preferable.
Pickles. Dill, whole, kosher.
Mayonnaise. Kraft. Is there any other kind?
Braunschweiger (aka Liverwurst): comes in a yellow wrapper.
Make sure all your ingredients are on the counter. For a proper sandwich, assembly must be done quickly. This is key.
Step one: Place bread slices in toaster.
Step two: While bread toasts, thinly slice the Braunschweiger and slice one pickle lengthwise.
Step three: Open the jar of mayonnaise then hover over the toaster.
This is the important part. Next steps should come in this order and in quick succession.
As soon as the bread pops us (bread should be warm but not fully toasted), slather one slice of bread with the mayonnaise, put down a layer of the Braunschweiger slices followed by a layer of pickle slices. Braunschweiger may slightly overlap the sides of bread but not excessively. Pickles should be oriented so they lie vertically (their ends should be at the top and bottom of the bread slices.) Cut the sandwich in half widthwise. Never diagonally.
Eat immediately while bread is still warm. There’s a small window of opportunity. Be advised that eating a cold Braunschweiger sandwich is a different culinary experience. Chase with a glass of cold white milk.
It takes practice to get everything exactly right. But I promise you, if done correctly, it will be 60s kitchen counter dining at its finest. If memory serves.
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