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Per serving
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- 1
Score the bologna
Get yourself thick-cut bologna from the deli counter, not the thin pre-sliced stuff that turns to rubber. Cut a slit from the center of each slice out to one edge, or notch a little triangle out of the side. That one cut keeps the bologna from curling up into a bowl the second it hits the heat. A flat slice browns even; a curled one just steams.
- 2
Fry it
Melt the butter in a heavy skillet over medium heat, cast iron if you've got it. Lay the bologna in and leave it be. Don't crowd the pan, don't poke at it. Give it a few minutes until the edges go deep brown and the middle puffs, then flip and brown the other side. You want real color on it. Browned bologna is a whole different animal than cold bologna out of the package.
- 3
Melt the cheese and toast the bread
Lay a slice of American cheese on the hot bologna and let it slump. If you want to do it right, wipe the pan, set the bread face-down in the leftover drippings, and toast it a minute until golden. A diner would.
- 4
Build it and eat it hot
Spread mustard on one slice of bread and a little mayo on the other if that's your way. Pile the bologna on, folded or stacked, however it fits. Add a few pickle slices if you like a little bite. Close it up, cut it on the diagonal, and eat it right away. That's the whole trick, hot off the griddle, not sitting around getting sad.
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Old-School Fried Bologna Sandwich
Created by: DinerStyleDave
Ingredients
- 12 oz bologna
- 4 white bread
- 1 tbsp butter
- 2 American cheese
- 2 tbsp yellow mustard
- 1 tbsp mayonnaise
- dill pickle
Instructions
- Score the bolognaGet yourself thick-cut bologna from the deli counter, not the thin pre-sliced stuff that turns to rubber. Cut a slit from the center of each slice out to one edge, or notch a little triangle out of the side. That one cut keeps the bologna from curling up into a bowl the second it hits the heat. A flat slice browns even; a curled one just steams.
- Fry itMelt the butter in a heavy skillet over medium heat, cast iron if you've got it. Lay the bologna in and leave it be. Don't crowd the pan, don't poke at it. Give it a few minutes until the edges go deep brown and the middle puffs, then flip and brown the other side. You want real color on it. Browned bologna is a whole different animal than cold bologna out of the package.
- Melt the cheese and toast the breadLay a slice of American cheese on the hot bologna and let it slump. If you want to do it right, wipe the pan, set the bread face-down in the leftover drippings, and toast it a minute until golden. A diner would.
- Build it and eat it hotSpread mustard on one slice of bread and a little mayo on the other if that's your way. Pile the bologna on, folded or stacked, however it fits. Add a few pickle slices if you like a little bite. Close it up, cut it on the diagonal, and eat it right away. That's the whole trick, hot off the griddle, not sitting around getting sad.