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Fried Bologna Sandwiches

Am I the only one who grew up with fried bologna sandwiches? I decided to make one today for the first time in years. I asked a variety of friends and they had no clue as to what I was talking about.
Now I am all about experimenting with these. Anyone have interesting things they do with their fried bologna sandwich or memories that the sandwich triggers?
I have pictures of my sandwich and a better description of them on my blog --
http://madisonandmayberry.typepad.com...

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  1. I know Tim Mcgraw has a clue, as he mentions them in one of his songs.

    They are fairly common here in Louisiana. Usually on white bread with mayo.

    1 Reply
    1. re: Becca Porter

      Fried bologna (the big round kind, with the red casing, sliced from the deli case) definitely had a starring role in my childhood. If you forgot to strip off the red strips, they would frizzle in the cast iron skillet. Sadly, the quality of mass-market bologna isn't what it used to be. But fried bologna with pepper jelly on a hunk of french bread is still worth eating...

    2. Fried bologna on rye with mustard and a pickle on the side. Kind of like a microtomed hot dog.

      1. I haven't had one of those in years! We had them on white wonder bread. Dad made them for us, and his was on rye or pumpernickle with sweet pickles and butter on both sides of each piece of bread.

        As an adult I'll admit to a grown up version with mortadella and sourdough. It's good, but just not the same as the *original* fried baloney sandwich.

        1. I used to eat these as a kid. It wasn't anything more than bologna fried in a pan and sandwiched between 2 slices of wonder bread. Nothing special but at the time I'm sure I loved it.

          1. Actually I usually don't fry it (although I love that as well), I usually put it on the smoker with other meats.

            A couple hours in the smoker - usually the lunch before the big BBQ dinner - with brown sugar on top and cut into a large roll of bolgna. Serve over wonderbread after a good dip in good BBQ sauce and a generous lump of slaw on top. O-H M-A-N.