Fried bologna sandwiches are a quintessential comfort food, embracing a country palate without regard for calories, and elevating even the simplest ingredients to an extraordinary level. These sandwiches can be found on many Southern restaurant menus, but nothing beats making them at home.
Essential Ingredients for Fried Bologna Sandwiches
- Thick, deli-sliced bologna
- Oil for frying
- Deli-sliced cheese
- High-quality bread
- Condiments of choice
Step-by-Step Guide to Making Perfect Fried Bologna Sandwiches
The key elements of a delicious fried bologna sandwich are the meat, cheese, and bread. Start with thick, deli-sliced bologna rather than the pre-packaged variety. Select a good deli-sliced cheese and choose bread that can hold up to frying, traditionally white sandwich bread or Sliced Grandmother Bread works well.
Frying the Bologna
Pour a little oil into a large skillet and heat it on medium-high. I prefer using olive oil. Make a few cuts across the center of each bologna slice to prevent curling during frying. Cook the bologna for about three minutes per side. Slightly burned edges can add a delicious caramelized flavor.
Adding Condiments
Personal preferences for condiments vary widely. Some prefer mayonnaise, mustard, ketchup, or barbecue sauce. My favorite combination includes mayo and hot pepper butter, spread on both slices of bread, with hot pepper butter placed between the bologna and cheese. If you have your own family recipe, that’s the best way to go!
Assembling the Sandwich
Place the cheese on the warm bologna and assemble the sandwich. You can add lettuce, tomato, and onion if you like. For extra indulgence, top with a fried egg or use a sandwich grill for a crispy finish.
Detailed Recipe for Fried Bologna Sandwiches
Ingredients
- 2 tbsp spicy brown mustard
- 1 tbsp mayonnaise
- 1 tbsp finely chopped dill pickles, plus 2 tbsp pickle brine
- Freshly ground black pepper
- 7 oz thinly sliced bologna
- 4 slices seeded rye bread
- A few iceberg lettuce leaves, torn to fit the bread
Preparation Steps
- Mix mustard, mayonnaise, and chopped pickles in a small bowl and season with pepper.
- Arrange half of the bologna slices in a stack and cut four 1-inch slits in each slice. Repeat with the remaining bologna.
- Place a large skillet, ideally cast iron, on the stove and heat it over medium-high. Cook the bologna slices in batches, about 2 minutes per side, until browned and crisp. Transfer to a plate and save the skillet with any residual fat.
- Toast the bread slices in the reserved skillet over medium-high heat until golden brown, about 2 minutes per side. Transfer to a cutting board.
- Spread the mustard mixture evenly over each bread slice. Divide the bologna between two slices and top with lettuce and a drizzle of pickle brine. Assemble the sandwiches, cut them in half, and serve.
