Lay out the white sandwich bread on a clean surface. Use a soft, fresh loaf with square slices that can hold the fillings neatly. If you prefer lightly toasted edges, toast the bread briefly in a dry pan for 1 to 2 minutes per side. Transition to layering the fillings next.

Place two slices of cold bologna on four slices of bread. Fold or overlap the slices slightly to create a fuller texture. Ensure the meat reaches close to the edges for even bites. Move on to add condiments for flavour balance.

Spread 1 teaspoon of mustard and 1 teaspoon of mayonnaise on each of the top slices of bread. Use the back of a spoon or butter knife to spread evenly to the edges. This adds a tangy and creamy contrast. Now prepare your optional additions.

If using, place one slice of American cheese over the bologna. Then top with a lettuce leaf, trimmed to fit the bread. This adds crunch and a bit of coolness. Continue with any extra layers.

Lightly sprinkle freshly cracked black pepper over the bologna or cheese if desired. This brings a gentle spice to contrast the smooth cold cut. Proceed to complete the sandwich.

Place the condiment coated bread slice on top of the layered side, pressing gently. Align the corners so the sandwich holds its shape. You're nearly ready to serve.

Using a sharp serrated knife, slice each sandwich diagonally into two triangles for the traditional look. Wipe the knife between slices for clean edges. Prepare your serving sides.

Serve with dill pickles, plain potato crisps, or a handful of baby carrots for a classic American lunch. Continue with storage tips if preparing in advance.

Wrap sandwiches in wax paper or cling film if making ahead. Store in the fridge for up to 24 hours. Avoid soggy bread by adding lettuce or cheese between the bologna and condiments. Ready to enjoy cold.

Offer sliced tomato, onions, or even a fried egg on the side for guests who want extra flair. Keep the core intact but give options for personal preference. Then serve proudly