I know the title of this says "Fried Bolgona Sandwich" but does anyone actually pronounce it as "Bologna"? We don't. It's baloney to us. So I guess I should have titled this Fried Baloneys since we don't really say the sandwich part either. It is understood that when you say you want some fried baloney that you are referring to a sandwich.
For those of you who have enjoyed a fried baloney, you are probably particular about the way you like yours. There are all kinds of techniques and toppings and condiments folks like.
And you probably like it whatever way yo Momma made it. And of course, that will always be the right way. If you've never had this before then you are probably scratching your head wondering why on earth anyone would ever eat baloney, much less fry it.
Well, cause it's good. Simple as that.
This is probably one of my husband's favorite sandwiches. He ate these a lot as a kid and he still loves them now. Now his particular approach to this sandwich is to use thin cut baloney, and fry it till it's dark and then slap it on some white bread with a good glob of mayo.
I, on the other hand, like to use a thick cut baloney, toasted bread and a good shmear of mustard. And if tomatoes are in season, a nice ripe slice of tomato on top is outta this world.
So you see? It's all on what you grew up with. But no matter what you put on it, it is still a cheap but yummy sandwich that takes you back to your childhood.
1-2 tbsp. salted butter
4 thick slices bologna
8 slices white bread
*any other condiments you like; mayo, sliced tomatoes, pickles, lettuce
Cut an X-shaped pattern in your bologna.
If you're using a thin cut bologna, it will help keep it flat.
If you're using a thick cut, like I am here, it will just let some of the steam out.
Now, I've seen some folks cut out funny shapes from the edges of the bologna all to help keep the bologna flat while it's cooking. You can do that too, whatever floats your boat.
Put a skillet over medium heat and throw a pat of butter in (about a tablespoon).
If you need more butter as you're cooking these, just throw a bit more in.
When butter is melted, start frying up your bologna.
At this point, you want to fry it until it reaches your desired color.
My husband likes his pretty dark. I like my edges to be crispy.
Whatever your personal preference is.
When it is finished, put it on your bread.
Also, if you prefer, you can toast your bread too. It gives it an extra little crunch.
I like to put a little mustard on my bread. Gene likes mayo only on his.
It makes a funny little bowl shape.
Don't worry, you can just push it down a little when you stick your other piece of bread on top. But it makes a handy little holder for a nice slice of tomato on top.
Serve with some chips and an ice cold glass of Coca Cola.
And take a trip back to some simpler days....