Crispy Fried Bologna Sandwich (Print version)
Thick-cut bologna seared in butter until the edges go crispy and caramelized, stacked on toasted bread with mustard and mayo. Done in 10 minutes.
# Ingredients:
For the sandwich
01 -
4 slices thick-cut bologna (about 1/4 inch / 6 mm thick)
02 -
1 tablespoon unsalted butter
03 -
4 slices white sandwich bread (or 2 potato rolls, split)
04 -
2 tablespoons yellow mustard
05 -
2 tablespoons mayonnaise
06 -
4 slices American cheese (optional)
07 -
Pickle chips, to serve (optional)
# Instructions:
01 -
Using a sharp knife, cut 4 shallow notches around the outer edge of each bologna slice, evenly spaced and going about halfway through the thickness. This prevents the slices from doming up in the hot pan.
02 -
Set a cast iron skillet or heavy nonstick pan over medium-high heat. Add the butter and let it melt and start to foam before adding the bologna.
03 -
Add the scored bologna slices in a single layer. Cook for 2 to 3 minutes without moving them until the underside is deep golden brown. Flip and cook for another 2 minutes.
04 -
If using cheese, place a slice of American cheese on each bologna round in the last 30 seconds of cooking. Cover the pan briefly to melt it with the steam.
05 -
Remove the bologna to a plate. Add the bread slices to the same pan and toast for 30 to 60 seconds per side in the remaining butter until golden.
06 -
Spread mustard on one slice of bread and mayo on the other. Stack the bologna and cheese, add pickle chips if using, close the sandwich, and serve right away.
# Good to know:
01 -
Best eaten immediately while the bread is toasted and the bologna is hot.
02 -
Thick-cut bologna from the deli counter gives better browning than pre-packaged thin slices.