Fried Bologna Sandwich

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Fried Bologna Sandwich

Total Time15 minutes
Course: Main Course
Servings: 2 sandwiches

Ingredients

  • 2 Tablespoons spicy brown mustard
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon dill pickles, plus 2 Tablespoons brine finely chopped
  • Freshly ground pepper
  • 7 ounces bologna, thinly sliced
  • 4 slices seeded rye bread
  • 2 iceberg lettuce leaves

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper.
  • Arrange half of bologna slices in a neat stack. Starting near the center and working toward the edges of the stack, cut four 1”-long slits, spacing evenly. Repeat with remaining bologna.
  • Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat.
  • Arrange bread in a single layer in skillet and cook over medium-high until golden brown, about 2 minutes per side. Transfer to a cutting board.
  • To build sandwiches, spread mustard mixture evenly over each slice of bread. Divide bologna between 2 slices and top with lettuce; drizzle with pickle brine. Close up sandwiches and cut in half.

Notes

 
Source: https://www.bonappetit.com/recipe/fried-bologna-sandwich
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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