I'm drooling over this thread! And you're right Suzanne, butter... mayo... oy vay! As for the fat in chopped chicken liver, I agree with Suzanne:
... but I've tried it with ersatz schmaltz made from margarine with a lot of onions sauteed in it. You get about the right flavor with no cholesterol. Of course the livers have their share of the stuff anyway. I say, eat it with schmaltz, but not frequently. :D
Mmmm... crispy deli meat. I experimented with that one time and thought I was weird to enjou it. My grandmother used to fry "wurst" (kosher baloney) and pour scrambled mixture over it. For some reason, we ate that only at Passover. I think it was because we lived far away from delis (west-central Illinois, 180 miles from Chicago), so kosher deli was a rarity.
I doubt this is what anyone thought of for this thread, but when I was a kid I loved to make a sandwich with Oscar Mayer ham and cheese loaf on cinnamon-raisin bread. Go figure!