A fried bologna sandwich with mayonnaise and Colman's mustard sauce piled with thick sliced bologna, caramelized onion, cheese, shredded lettuce and vinegar potato chips.
Fried Bologna Sandwich
Y'all. This is hands-down the best fried bologna sandwich I have ever had in my entire life, and I've eaten a lot of fried bologna sandwiches.
Most of mine aren't anywhere close to this - just a slice, or two of bologna fried in a skillet, then sandwiched in two slices of white bread with some mustard. Delish!
The melding of the flavors here though, is just fried bologna perfection.
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Though not identical, I patterned my version after the Turkey and Wolf restaurant's sandwich called The Bologna, using their cookbook Turkey and the Wolf: Flavor Trippin' in New Orleans (#ad), since I've not had the pleasure of going there in person and, likely for a number of reasons, never will. Let's just limit that to I don't travel anymore!
One caveat. This is almost one of those sandwiches you have to pick up and not put back down. It's messy, but like my Mama used to say, "if it ain't messy, it ain't no good!"
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Here's what you'll need to make my Fried Bologna Sandwich:
- 1/4 cup water
- 1/4 cup mustard powder (like Colman's)
- 1 tablespoon salted butter
- 1 small onion, peeled, halved and thinly sliced
- 1/3 cup salted butter
- 8 slices Texas Toast or other thick sliced white bread
- 1/2 cup quality mayonnaise
- 1 tablespoon extra-virgin olive oil, divided
- 12 slices thick-cut bologna (3 slices per sandwich)
- 8 slices American cheese (2 slices per sandwich)
- 2 cups shredded iceberg lettuce
- Kettle style sea salt and vinegar potato chips (I used Lay's)
To hold the skillet toasted bread, you'll want to set aside a rack over a baking sheet. This helps prevent the bread from getting soggy.
Turkey and the Wolf uses a beautiful, egg-based homemade mustard with vinegar, sugar and Colman's dry mustard, which of course you may also do but we're starting with a simple blend of Colman's with water to make a shortcut spicy mustard sauce. It was perfect for this sandwich, but you can certainly use whatever prepared mustard you keep on hand though I would recommend Creole style or a spicy brown mustard over plain yellow.
Turkey and the Wolf uses a beautiful, egg-based homemade mustard with vinegar, sugar and Colman's dry mustard, which of course you may also do but we're starting with a simple blend of Colman's with water to make a shortcut spicy mustard sauce. It was perfect for this sandwich, but you can certainly use whatever prepared mustard you keep on hand though I would recommend Creole style or a spicy brown mustard over plain yellow.
Combine the powdered mustard and water until well mixed; set aside.
Add a tablespoon of butter to a sturdy, non-stick pan and heat over medium-high heat until melted.
Caramelized onion is not on the original sandwich, though I don't know why! It's my personal add here, because I thought that it would only enhance this sandwich, and I was right! Slice up a small onion. Please note that I've written this recipe for 4 sandwiches, but I'm making only one in the photos below.
Add onions to skillet and sauté, stirring constantly until lightly caramelized. Remove from skillet and set aside.
Butter the bread on both sides and add to skillet, cooking in batches over medium-high heat until browned on both sides. Transfer bread to rack as completed to keep the bread crisped up.
Spray or brush skillet with olive oil. Fry thick cut bologna, in batches, until browned on first side. You'll need 3 slices of bologna per sandwich, so if you've got a long griddle or a Blackstone even, that'll be handy for 4 sandwiches, instead of a skillet.
Flip bologna over.
Top 8 of the 12 bologna slices with cheese, leaving the other 4 bologna slices plain without cheese. Cover skillet and let cheese melt. Set all the bologna slices aside on baking sheet under the rack until all bologna has been fried.
Meanwhile, shred up some iceberg lettuce.
Slather mayo on 4 slices of the bread and the mustard on the other 4 slices.
Layer the mayo bread as follows: First shredded lettuce.
Top the lettuce with 2 cheesy bologna slices and 1 plain bologna.
Divide onion among the four sandwiches.
Turkey and the Wolf make their own homemade potato chips from thin potato slices, soaked in a vinegar brine, then fried but I'm taking a shortcut here with store-bought, kettle cooked sea salt and vinegar chips!
Pile the potato chips on the four sandwiches.
Top with the remaining mustard coated bread.
And gently push the sandwich down. Serve immediately.
For more of my favorite sandwiches, check out this collection on my Pinterest page!
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