Posted by Suzanne McMinn | Permalink
Tags: sandwiches
This is not so much a recipe (though I’m going to tell you how to make a really good one) as an homage to the hillbilly palate which bears no pride, counts no calories, and uplifts even the lowliest of ingredients to the heights of celestial delight. Which is to say that you can actually find Fried Bologna Sandwiches on sit-down restaurant menus around here. If you haven’t ever been to West Virginia, you must come if for no other reason than to behold our epicurean offerings.
How to make Fried Bologna Sandwiches:
Start with good bologna, deli-sliced, not the pre-packaged stuff. Get some good deli-sliced cheese of your choice. I used Colby here. Bread is extremely important. Fried Bologna Sandwiches are traditionally made on white sandwich bread. Sliced Grandmother Bread is perfect.
Heat a small amount of oil on medium-high in a large skillet. Make a slice in the center of each slice of bologna. Don’t cut the bologna in half–just make a cut across the center. (This will help keep the bologna from curling while it’s frying.) You’ll want two pieces of bologna per sandwich. Fry about three minutes per side. When it’s frying on the second side, plop on your favorite barbeque sauce. Add a few drops of hot sauce or Tabasco if you like. Spread mayonnaise on the bread. To build the sandwich, use lettuce, tomato and onion if you like, or just the sauced and fried bologna. Top with cheese while still warm and put the sandwich together.
Enjoy!
Seriously, this is better than it sounds. 
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