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How do you like your Fried Bologna Sandwich?


How do you like your Fried Bologna Sandwich?

A couple weeks ago Mary and I visited a fairly new barbecue joint west of Toledo, Ohio, for lunch on a Saturday. We were going to head to the Frog Leg Inn that evening so I wanted to eat a fairly light lunch. I’d had a hankering for a Fried Bologna Sandwich for a while and was pleasantly surprised to see a version in the joint’s menu, so I went ahead and ordered one with a side of onion rings. When it arrived a saw a thick slice (better than 1/4″) of fried bologna under a toasted slice of Texas Toast. However, when I picked it up the bottom piece of toast felt a little odd. Flipping it over one thought hit me: Apparently the cook thought they were serving a kid. That bottom piece was actually a heel from a completely different loaf of bread. And there was a single slice of American cheese melted in there.

I didn’t complain … Mary’s food had arrived as well and we were tired after a hot day. So I ate the sandwich, along with the (apparently) McCain brand of “onion rings”. Mary did get a Pulled Pork BBQ Sandwich with beautiful thick-cut (1/2″ thick!) fries from whole potatoes, so we’ll head back there.

But that sandwich stuck in my craw. I had to have a good one.

When I was growing up (and even later) a Fried Bologna Sandwich was a couple thin pieces of bologna, normally Oscar Meyer, cut at the edges so it wouldn’t bubble, fried quickly and served on Hillbilly or Wonder bread. I liked the concept of what I had at the barbecue joint as a more mature version of the sandwich, even though I hadn’t gotten it that way.

This morning Adam and I went to the Meijer in Monroe, Michigan, looking for a good bologna in the deli. We found they carry the Detroit-made Kowalski brand of bologna in large loafs, so I had them cut me three pounds fairly thick. We also snagged a couple loaves of Aunt Millie’s Texas Toast to serve it on. Once we got home, we slowly fried the bologna on the electric griddle at about 275 degrees F so it had minimal bubbling and curling. We then served two slices on the toasted bread with a couple slices of Meunster cheese and some Hellman’s mayonnaise, along with a side of Kettle chips.

Yeah, that’s some good stuff, and really hit the spot that other sandwich couldn’t fill. Later this week I’ll probably make another and add lettuce, sliced tomato, and maybe even some good, thick bacon cooked in a skillet under a bacon press.

How do you like your Fried Bologna Sandwich? C’mon, you know you do!

10 comments to How do you like your Fried Bologna Sandwich?

  • So close, but in my world bologna sandwiches come with mustard, not mayo. :)
    .-= Rebecca´s last blog ..No brainer dinner- Grown-up franks and beans =-.

  • @Rebecca, I actually had the French’s yellow mustard nearby and came close to using it. For some reason, I decided “Not today”. :-)

  • Sylvia

    LOVE a Fried Bologna Sandwich!! Haven’t made one in ages…sounds good for my lunch tomorrow! I like to switch around on the type of cheese,and like adding tomato slices…sometimes bacon.

  • RE: “C’mon, you know you do!”

    YEAH, I do, and so does my wife, the “finicky eater.”

    We prepare the venerable sandwich pretty much the same way as you — using a good-quality deli bologna from our local Giant Foods or Food Lion.

    Hellmann’s is the ONLY ‘store-bought’ mayo we will eat. We prefer home-made when we have the time.

    I like to add a few Vlasic “oval” dill chips to my sandwich, but my wife does not.

    Grab a bag of Jalapeno-flavored kettle chips, and a couple of cold beers.

    Then, it’s chow-down time.

    And the whole world is a better place.

  • Tommajean

    I love Fried Bologna Sandwiches. Gently browned in butter, placed on good old white bread. That’s all I need. But, I will also fry it then make it into a grilled cheese sandwich. Hot, gooey cheese, browned bologna, between two slices of golden grilled bread.

  • ??Fried bologna sandwiches??…I have never heard of that before. How distinctly odd. Please do not get me wrong. I am not dissing them. However, I have never heard of one much less considered frying bologna. I think that the last time I had bologna, I was 10. Can you please tell what the texture should be? How about the taste? My wife is from Jersey and they cook Taylor pork roll way. It is very good. Is it like that?

    thanks
    Scottie´s last blog post ..Finally

  • @Scottie check the other comments: Fried bologna sandwiches are only odd if you’re from Colorado or something. :-) I’m not sure how they compare to your wife’s Jersey dish, but you have to have good bologna or it’s not worth it. Flavor and texture should be comparable to a good frankfurter. Otherwise it’s a kid’s sandwich, and not worth the six bucks!

  • Tommajean

    Next best thing to a fried bologna sandwich is a fried braunschweiger sandwich. Has to be served on a hamburger bun for the best effect, with Miracle Whip.

  • Ha! I so cannot wait to give this a try!

  • Wanda Cardinal

    I still make fried bologna. I grew up in St. Clair Shores and my mom used to flour the bologna before frying. Try it for a twist. It takes the greasy taste away.

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