Bolognasandwichsalad Recipes

Steps:

• In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.

Steps:

• Prepare a smoker.
• Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.
• Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.
• Cut bologna into 1/2-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce.

Steps:

• Cook and stir first 4 ingredients in large skillet on medium heat 4 min. or until vegetables are tender, stirring frequently. Remove from skillet; cover to keep warm.
• Cook bologna in same skillet on medium-high heat 1-1/2 min. on each side or until lightly browned on both sides.
• Spread cut sides of rolls with mustard; fill with bologna and vegetable mixture to make 2 sandwiches.

Steps:

• Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
• Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
• Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
• Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
• In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
• In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.

Steps:

• Place bologna and pickles in a food processor fitted with the chopping blade.
• Process until they are finely chopped.
• Add mayo and pulse until well incorporated into mixture.
• Chill.
• Serve as sandwich spread.

Steps:

• Do not use Velveeta for this recipe, it does not store well.
• I suggest a food processor for this recipe unless you prefer a meat grinder. Use a large bowl with tight lid for storing.
• Take all the bologna out of the packaging and quarter.
• Unwrap all the cheese slices (if in wrap) and quarter as well.
• Place half the meat and half the cheese in processor and pulse until semi-chunky. It should look spreadable. Scoop in bowl.
• Add remaining bologna and cheese, process.
• Place rest in large bowl and add relish, mix well.
• Add 1/2 of the mayo, stir. You can choose the consistency if you prefer. I like it a bit more mayonnaisy. Add rest if preferred.
• You can use either Miracle Whip or real Mayo, both are great. I like the real mayo because it works better with crackers.
• Serve on either a hamburger bun (kid's favorite), sandwich bread, or club crackers.
• Store remaining spread in fridge, it can last up to one week.

Steps:

• Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper.
• Arrange half of bologna slices in a neat stack. Starting near the center and working toward the edges of the stack, cut four 1"-long slits, spacing evenly. Repeat with remaining bologna. Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat.
• Arrange bread in a single layer in reserved skillet and cook over medium high until golden brown, about 2 minutes per side. Transfer to a cutting board.
• To build sandwiches, spread mustard mixture evenly over each slice of bread. Divide bologna between 2 slices and top with lettuce; drizzle with pickle brine. Close up sandwiches and cut in half.

Steps:

• Combine all the ingredients together.
• Cover and chill until ready to use.
• Makes about 1 quart of spread.