There’s nobody on this planet who loves fried bologna better than my childhood best friend, R.C. Hux. R.C.’s mother, Jamie, often claimed that R.C.’s wedding would feature fried bologna and cheese sandwiches as the main dish.
R.C.’s dad, Richard, is a collector of antiques and guns, a pilot, a fi sherman, a car salesman, and a jack-of-all-trades. Saturdays spent with Richard were always an adventure for R.C. and me. We’d visit a fl ea market to trade coins or art, shoot a tommy gun at an outdoor range, take a tour of the skies in a T-34 airplane, and enjoy a Kentucky Nip soda, all before lunch. When we’d return home after our exploits, Jamie would fi x us up a classic fried bologna sandwich. R.C. went with ketchup—but I am a mustard guy. This recipe is the summation of all those great childhood memories in a few fun, tasty bites.
8 small rolls, split
8 thick bologna slices, cut into quarters
4 tablespoons whole grain mustard
8 dill pickle chips
How to Make It
Preheat oven to 400°. Place rolls, cut sides up, on a baking sheet. Bake 6-8 minutes or until lightly toasted. Meanwhile, heat a large skillet over medium heat 1 minute or until hot. Add bologna, and fry 2-3 minutes on each side or until browned. Drain on paper towels. Spread mustard generously on toasted sides of rolls. Layer bologna and pickles on roll bottoms. Cover with roll tops, and serve immediately.
Southern Living: A Southern Gentleman's Kitchen
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