In fourth grade our student teacher, Miss Trillman, got married mid-semester.
As a wedding gift from the class, our regular teacher gave us each a 3×5 index card and instructed us to print our favorite recipe on it. It didn’t matter what it was, as long as it was our favorite. As I recall, every one of my fellow classmates gave Miss T the most complex recipe their mom was able to prepare. The cards were carefully printed, and no doubt just as carefully chosen, by their mothers. I took the idea to heart and instead got my mom to calculate the ingredients for my absolute favorite meal of all time, bologna & cheeses.
These aren’t simply bologna & cheese sandwiches, sliced and placed on bread. They are made from polish sausage, cheddar cheese, onions, ketchup and probably one or two other things I don’t remember, all put through the meat grinder and turned into a gooey delight. When Mom suggested B&Cs for dinner, the whole family went shopping with her, just to make sure she didn’t forget any of the ingredients. Each of us had one thing we picked out and brought back to the shopping cart, making the trip a quick one. Heaven forbid Mom should have too much other shopping to do. Our patience was limited.
Once blended, the mixture was then spread on lightly toasted bread (both sides) and broiled until it bubbled a little and the edges and part of the top turn just a little black. It takes a little practice to know just exactly how thick to spread it — too thin and it’s dry, too thick and it’s, well, too thick. But this is the best sandwich ever for kids and adults alike. It takes ordinary ingredients and turns them into something with a sharp taste, better than spaghetti or hamburgers.
If you’re a ten-year-old girl and have just an average appetite, you eat two. If you’re ravenous, you eat three and maybe regret it a little, because it’s too much in the end. The best part is, no matter how hungry the rest of my family was, the recipe made enough for plenty of leftovers, and bologna & cheese holds up well for a couple of days. So two more days of great lunches to look forward to, and you’re still not tired of them.
Miss Trillman, who became Mrs. Peck (distant relative to the actor Gregory Peck), told the class my recipe was her & her husband’s favorite. They all protested because their recipes were fancier and therefore, better, but she told them mine was best because it was perfect everyday food and besides, her husband was a big man with a big appetite and these sandwiches easily filled him up. Another bonus, he liked preparing them, and after a long day with 30 fourth-graders, she didn’t always feel like cooking. We groaned at that comment, but frankly, I’d never doubted my choice would win out over the others.