Grilled Bologna Sandwich Recipes

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

Steps:

• For the onions: Heat a large oven proof 10-inch nonstick pan, with oil in it, to medium heat. Add the onions and season with salt and pepper. Cook until the onions are soft and lightly caramelized, about 10 minutes. Once they are caramelized, pour them into a bowl and set aside.
• For the giardiniera frittata: Set the oven to broil. Whisk the eggs in a bowl. Wipe the skillet you cooked the onions in and place back over medium-low heat, then add the butter and olive oil. Add the eggs and slowly cook until the bottom is set but the top is still wet, 4 to 6 minutes. Sprinkle the Hot Giardiniera evenly over the eggs and season with salt and pepper.
• Place the skillet in the broiler on the middle rack and broil until the top is spotty brown and puffy, about 5 minutes. Let the frittata cool slightly and, using a 3- to 4-inch ring mold, cut out circles that will match the size of your bread.
• For the burger: Heat a grill pan to medium-high heat. Grill each side of bologna until grill marks form, 3 to 4 minutes a side. Once you flip to the second side, top each slice with a piece of cheese and cover with a metal bowl until melted.
• For the sandwich build: Layer the bottom bun with a dollop of the Dusseldorf mustard, bologna with cheese, onions and the frittata. Schmear the top bun with another dollop of Dusseldorf mustard. Close the sandwich, recite the Pledge of Allegiance and eat whole.
• Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
• Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

Steps:

• Put oil in a frying pan and heat to med. high.
• Put slit in bologna from middle to all the way through the end.
• Put bologna in heated oil.
• Brown both sides.
• Add cheese to top while last side is browning.
• Spread mustard on both sides of bread.
• Add bologna between slices and gobble it up!

Steps:

• Slice the bologna into 1/8-inch strips.
• Oil a flat top grill and cook the bologna on it until it crisps nicely.
• Saute the onions on the flat top until caramelized.
• Once caramelized, put the onions on top of the bologna. Add a slice of Swiss cheese.
• Toast the onion roll. Spread with the mustard, add the bologna, onions and cheese, the pickles and a '"smosh" of potato chips.

Steps:

• Put sandwich together, spray with buttered flavored pan spray.
• Grill till cheese melts.

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:

• Prep:.
• Slit the bologna in 4 places alond the side to 1/2 to middle (like a pinwheel) to prevent it from curling when fried.
• Mayo one side of 2 slices of bread (I prefer to grill with mayo -- browns better than butter -- a trick I learned from a diner).
• Add small pat of butter to grease a non-stick frying pan on medium. Add the bologna. Fry to your liking turning frequently as not to burn. Transfer to one piece of your bread on the un-mayo side.
• Fry an egg. You will have plenty of grease to fry it inches Poke yolk. Flip. Add a slice of cheese to cooked side. Fry it through. Transfer to on top of bologna.
• Put other slice of bread over. Mayo side out. Transfer to fry pan. Grill it like you would a grilled cheese sandwich. I put Frank's Red Hot cayanne pepper sauce as a condiment. (milder than Tabasco) -- use whatever condiment you want or leave it plain! Super YUMMY!