Fried bologna

Discussion in 'Food & Cooking' started by teamfat, Nov 21, 2014.

  1. teamfat

    teamfat

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    The perfect fried bologna sandwich - discuss.
     
  2. jaynna

    jaynna

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    What do you want to discuss about fried bologna sandwich? If you are planning to improve the regular bologna sandwich, you can make a fried bologna out of it. Just fling it in a buttered griddle or nonstick pan and fry it up. The thicker the cut the better. You can also add a variety of things to it, like tomatoes, chili, slaw, fruit jelly, or mustard.
     
  3. flipflopgirl

    flipflopgirl

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    Agree... needs to be thick, fried in unsalted butter until dark brown in places.
    Then placed between 2 slices of really fresh (read : spongy) white bread that has been slathered with Miracle Whip.

    mimi

    # I also occasionally indulge in a potted meat sandwich made the same way .
     
    Last edited: Nov 21, 2014
  4. koukouvagia

    koukouvagia

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    I just had a flashback to my middle school days when we used to make fried bologna sandwiches after school.  Gosh is there anything better than fried bologna?  I think not.  Haven't had it since then and probably never will but I'm a grown up now and I eat mortadella instead hehe.

    By the way, I've been giving a lot of thought to making a mortadella stuffed pork loin, I'll let you know when I do.
     
  5. teamfat

    teamfat

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    I asked because as I was going through the lunchmeat aisle I saw the bologna and started wondering how long it has been since I've had a fried bologna sandwich. I was tempted to get some, but didn't maybe tomorrow, if I can find some that is not made with mechanically separated chicken.

    mjb.
     
  6. helloitslucas

    helloitslucas

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    Uncut bologna that you then cut very thick. Fry bologna and sourkraut in lots of butter in a cast iron skillet. Toast Wonderbread(it has to be Wonderbread). Yellow mustard on one slice of bread. Then put it all together and enjoy!
     
  7. jaynna

    jaynna

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    Actually, I almost forgot about it. It's been a year since I last ate bologna. And I was browsing this community when I found your post. It suddenly reminds me of the food and now I'm craving for it. Your fault. :D Kidding. Maybe, I'll have some in the weekend. 
     
  8. alaminute

    alaminute

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    Ooh yeah!, I think I'll use braunschweiger (as KK said because I'm 'grown up') but definitely getting a sweetened aioli (is what I'll verbiage the miracle whip as) and some local (American) cheeeeese. Gawd the cravings this site induces!
     
  9. ordo

    ordo

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    Fried bologna sandwich. New for me.
     
  10. chefbuba

    chefbuba

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    I ate a lot of fried bologna sands when I first moved out of the house many, many moons ago. Most of the supermarkets sold it in chubs as well as sliced. Toasted white bread, mayo & mustard was my preferred method.

    I had a bologna sand (cold) for dinner last night along with a bowl  of split pea soup.

    Isn't it also known as "Kentucky Round Steak"?
     
  11. teamfat

    teamfat

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    When I lived in Indiana we never made fun of those "south of the border" - honest, trust me, would I lie to you?

    mjb.
     
  12. maryb

    maryb

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    Smoke a chub of bologna first, slice and drop into the deep fryer. Serve on a toasted kaiser bun slathered with miracle whip and good stone ground hot mustard.
     
  13. mtullius

    mtullius

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    Nobody mentioned that it turns into a little bowl if you don't make a small slice at top, bottom and both sides. Then it comes out shaped like a fat t. Fry it nice and dark and eat with brown mustard. It's been years since I ate this. 
     
  14. raibeaux

    raibeaux

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    Try this.  You can fry it if you want, I use our steak grill to get a char.

    Thick sliced, 5-oz.  Rub lightly with oil, sprinkle with rib rub, both sides.  Char on steak grill (I put a LOT of char on mine...the longer you cook it without burning it the better).

    When ready, brush on bbq sauce both sides.  Keep turning and brushing til its gunky (an Arkansas culinary term).

    I just use a 5" HB bun.

    Basic is  mustard, onion, pickle and American cheese.

    We also do bbq sauce, onion pickle and Swiss.

    Or, bbq sauce, coleslaw, onion and Swiss.  Customers order it all kinds of ways.  You'll be surprised.

    Don't knock it if.........etc.

    Address for royalty payments to follow.  <[ : ^ )

    We is simple folks.
     
    Last edited: Nov 22, 2014
  15. chefedb

    chefedb

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    Try a slice of John Taylor(Taylor Ham)Pork Roll  the one in the burlap bag it's a lot tastier
     
  16. kaneohegirlinaz

    kaneohegirlinaz

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    for fried bologna, I usually buy Bear's Head, but I'm with chefedb, Taylor's Ham or Pork Roll, depending upon where you live, on a Amoroso roll

     
    Last edited: Dec 8, 2014
  17. chefedb

    chefedb

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    I think you mean Boars Head Brand
     
  18. chefedb

    chefedb

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    and Frankfurters are known as ""TUBE STEAKS"
     
  19. chefedb

    chefedb

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    braunsweiger is a fancy name for liverwurst  < I have never had it served hot
     
  20. kaneohegirlinaz

    kaneohegirlinaz

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    HA! That's what my husband calls Hot Dogs! (we now eat the Boar's Head Frankfurters, yum)

    ... and oops, yes Ed I did type that Boar's Head Bologna... my Dad would slice it thick and fry it up crispy around the edges and we'd eat it on soft-cheap-and-friendly store bread white bread (Wonder bread was more expensive) with French's yellow mustard on one side and mayo on the other, MMM! That was what he called 'church breakfast' after church in Sundays he'd make us kids that, well for him too, with apple wedges most times and a big glass of milk.