BOLOGNA SANDWICH SALAD
My mother used to grind the bologna with her old-fashioned crank grinder. She would make large batches as we all loved this. Thinking back, I am sure it also helped stretch her food budget. It really is good and simple to make.
Provided by SweetSueAl
Categories Lunch/Snacks
Time 5m
Yield 12 serving(s)
Number Of Ingredients 3
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.
BBQ BOLOGNA SANDWICH
Provided by Food Network
Categories appetizer
Time 3h22m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
THE GOOD, THE BAD, THE BOLOGNA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 30
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.
FRIED BOLOGNA SANDWICH
Cutting slits into the bologna before cooking helps it brown evenly across the surface.
Provided by Brad Leone
Categories Bon Appétit Sandwich Lunch Kid-Friendly Meat Pork Small Plates
Yield Makes 2
Number Of Ingredients 7
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.
A BETTER BOLOGNA SANDWICH
Make a classic bologna sandwich outstanding by adding warm, seasoned onion and peppers. It's time to consider switching to A Better Bologna Sandwich.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 610 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 6 g, Protein 10 g
BOLOGNA SALAD SANDWICHES
"This spread makes a filling sandwich perfect for a big appetite," says Joyce Walker of Ridgeway, Virginia.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 15 sandwiches.
Number Of Ingredients 8
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.
Nutrition Facts :
OLD FASHIONED BOLOGNA SALAD
I remember this sandwich spread from when I was a kid. Mom and Dad would buy bulk bologna every time we traveled to Indiana to see family and this was the treat that was made from the ends of the log. Chopped olives, shredded cheese or chopped pickled banana peppers could be added for a different flavor.
Provided by Mercy
Categories Lunch/Snacks
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients together.
- Cover and chill until ready to use.
- Makes about 1 quart of spread.
Nutrition Facts : Calories 196.3, Fat 16.3, SaturatedFat 5.2, Cholesterol 71.7, Sodium 579.7, Carbohydrate 7.2, Fiber 0.1, Sugar 2.1, Protein 5.5
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- 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.
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