Fried Bologna Sandwich with Unique Twists (Print version)
A crispy fried bologna sandwich layered with cheddar, pickle mustard mayo, hot honey, lettuce, and kettle chips for a fast lunch with bite.
# Ingredients:
For the sauce
01 -
3 tablespoons mayonnaise
02 -
1 tablespoon spicy brown mustard
03 -
2 tablespoons finely chopped dill pickles
04 -
1 teaspoon dill pickle brine
05 -
1/4 teaspoon black pepper
For the sandwiches
06 -
8 thin slices bologna, about 8 oz (225 g)
07 -
4 slices potato bread or white sandwich bread
08 -
2 tablespoons unsalted butter, softened
09 -
2 slices sharp cheddar cheese
10 -
2 teaspoons hot honey, plus more to taste
11 -
1 cup shredded iceberg lettuce
12 -
1/2 cup kettle chips
13 -
Extra dill pickle slices, for serving
# Instructions:
01 -
Stir mayonnaise, mustard, chopped pickles, pickle brine, and black pepper in a small bowl. Refrigerate while you cook the bologna.
02 -
Cut four short slits near the center of each bologna slice. This keeps the slices flatter as they fry.
03 -
Heat a large skillet over medium-high heat. Fry the bologna in a single layer for 1-2 minutes per side until browned and crisp at the edges. Work in batches if needed.
04 -
Pile the hot bologna into two stacks in the skillet. Top each stack with cheddar, lower the heat, cover, and cook for about 30 seconds until the cheese melts.
05 -
Butter one side of each bread slice. Toast the bread in the same skillet for 1-2 minutes per side until golden and lightly crisp.
06 -
Spread pickle mustard mayo on the bread. Add the cheesy bologna stacks, drizzle with hot honey, then add lettuce and kettle chips. Close the sandwiches and serve immediately with pickles.
# Good to know:
01 -
Best eaten right away while the bologna is crisp and the chips still crunch.
02 -
Cutting slits in the bologna helps prevent curling in the skillet.
03 -
Use medium-high heat for browning, then lower the heat when melting cheese.