Came up with a new one recently. No pix yet, but...
I combined mortadella with Cambozolla blue cheese with Mayo & mustard on sourdough. Cambozolla is a fusiin of blue and brie, so it makes for a nice creamy text with blue’s characteristic salty funkiness. Mortadella is essentially an Italian style bologna.
Sounds pretty damn tasty.
Hard to go wong with salami/Bologna and some combo of blue/brie/camembert)feta IMHO.
Thing we have 6 or 7 sauces in the fridge.
Anything salted pork related is off the menu.