FRIED BOLOGNA

Fried Bologna image

There is bologna, then there is bologna. At G&R Tavern in Waldo, Ohio, the house-made lunch meat is sliced thick and is seriously flavorful stuff, a pork and beef blend that is garlic-scented and fatty enough that when it sizzles in a skillet, it develops a wickedly savory crust enveloping the moist meat within. G & R loads it into a sandwich with sweet pickles and onion (a great condiment combo), or your choice of mustard, mayonnaise, or tomato. Fitting side dishes include a variety of deep fried vegetables and curly fries.

Provided by Timothy H.

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 lb sliced bologna, either one large, thick slice
2 tablespoons butter
1 large hard rolls or 1 large hero roll
1 -2 slice gouda cheese or 1 -2 slice American cheese
3 sweet pickles
mustard
3 slices fresh tomatoes
mayonnaise

Steps:

Score the edges of the bologna all around so it doesn't curl up as it cooks.
Melt the butter in a skillet and fry the bologna until crisp on the outside, but still juicy inside.
As the bologna cooks, prepare the roll. Lay cheese on the bottom, if desired, and dress the top with mayonnaise or mustard to taste.
Pile the hot bologna straight from the skillet into the roll atop the cheese so its heat will soften and melt the cheese. Add condiments if desired.

Nutrition Facts : Calories 825.6, Fat 57.8, SaturatedFat 27.6, Cholesterol 124.6, Sodium 2406.7, Carbohydrate 60.8, Fiber 2.9, Sugar 13.6, Protein 18.4