The fried bologna sandwich is a Southern classic, and this version takes the recipe to new heights by adding pimento cheese for creamy tang, potato chips for extra crunch and your favorite sandwich toppings for a special treat. It starts with slices of bologna that are griddled until browned and a little crisp. While the standard packaged slices will work, bologna cut into thick slices at the deli counter gives the sandwiches great texture. Beef bologna often has better flavor, so we recommend choosing it if given the option.
Where to buy: Ask for bologna slices that are 1/4-inch thick at the grocery store deli counter.
Ingredients
Servings: 2 (makes 2 sandwiches)
Directions
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Step 1
Starting from the edges toward the center, cut four evenly spaced 1-inch slits into each slice of bologna. Heat a medium (10-inch) or larger skillet over medium-high heat. Lightly brush the pan with oil, then add the bologna and cook, pressing as needed with a spatula to help keep it flat, until browned to your liking on both sides, about 3 minutes per side. Transfer the bologna to a plate.
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Step 2
Evenly divide the pimento cheese between two slices of bread, and top each with a slice of the fried bologna followed by half of the shredded lettuce (1/2 cup). Layer on the tomato slices, pickles and/or sliced onion, if using, and top each stack with half of the potato chips (1/2 cup). Spread half of the the mustard and mayonnaise on each of the remaining slices of bread, then place on top of the fillings, pressing down gently to help everything adhere. Serve right away, with chips on the side.
Substitutions
Bologna sliced 1/4-inch-thick >> Use the same amount by weight of your favorite packaged bologna (2 to 3 slices per sandwich), with a slight adjustment to the cooking time.
Pimento cheese >> your favorite sliced cheese. You may also want to add more mustard and mayonnaise to moisten the bread.
