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!