If there’s ever been a point in your life when you’ve enjoyed a bologna sandwich (yes, 20 + years ago still counts), we’re just about positive you’ll love this nostalgic fried bologna goodness. And if you can honestly say you’ve never enjoyed a bologna sandwich… well, today may just be your day. Spiralizing the bologna may seem a little odd—but trust us, don’t knock it until you try it. Applying this trendy trimming technique, commonly reserved for vegetables, to bologna allows for so many delightfully crispy edges when it comes time to fry. Stacked with those crisped bologna “noodles,” ruffled potato chips, iceberg lettuce, and cheddar cheese, this sandwich delivers all the right textures and flavors for possibly one of the most comforting meals you’ll have for a while.
1 pound unsliced bologna
2 teaspoons unsalted butter
1 tablespoon mayonnaise
6 thick white bread slices, lightly toasted
3 Cheddar cheese slices
1 1/2 ounces ruffled potato chips
6 iceberg lettuce leaves
1 tablespoon yellow mustard
How to Make It
Process bologna through a spiralizer fitted with the large triangle-shaped hole attachment to create bologna “noodles.”
Melt butter in a large nonstick skillet over medium-high. Add bologna, and cook, turning occasionally, until browned and slightly crispy, 3 to 5 minutes. Transfer to a plate lined with paper towels to drain.
Spread mayonnaise evenly on 3 of the bread slices. Top each with 1 cheese slice. Top evenly with the fried bologna, chips, and lettuce. Spread mustard on remaining 3 bread slices; place on top of sandwiches.
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