Call me a heathen, but I do not like mustard with my liverwurst. Instead, a big leafy piece of lettuce, a thick slice of onion (but not TOO thick), a generous hunk of meat, and a thin spread of margerine, to make the rich pate even richer.
Gulden’s Spicy Brown is the mustard you want. And make that baby Swiss.
Baby Swiss is an abomination unto the gods of cheese. It tastes like milk. There’s no flavour, no character, just milk.
That’s another thing I miss about living in Pennsylvania - they have a much better selection of luncheon meats and sausage there than in most parts of the country.
I was always partial to Lebanon bologna and garlic bologna.
I threw down the gauntlet of pinacle sandwichdom years ago: