PICKLE DIP FRIED BOLOGNA SANDWICHES

Pickle Dip Fried Bologna Sandwiches image

Provided by Molly Yeh

Time 15m

Yield 1 sandwich

Number Of Ingredients 13

Unsalted butter
2 slices Texas toast
3 slices bologna
Pickle Dip, recipe follows
Handful of shredded iceberg lettuce
Handful of kettle chips
1 cup aged Havarti cheese, shredded
4 ounces cream cheese, softened
1/4 cup ranch dressing
2 tablespoons sriracha
1 tablespoon fresh chopped dill
1 tablespoon pickle brine (taste it and if it's very salty, reduce this amount)
2 whole kosher dill pickles, quartered and chopped

Steps:

Melt a nice layer of butter in a medium pan over medium heat. Toast the bread on each side until golden, smooshing it slightly so that it gets a good amount of butter. Transfer to a wire rack or tent them against each other to cool and get crisp. Add the bologna to the pan and cook on both sides until browned. Spread each slice of bread with a layer of Pickle Dip. Top one slice with lettuce and then the bologna and then the chips and then top with the other slice of bread.
Stir together the Havarti, cream cheese, ranch dressing, sriracha, dill, pickle brine, and pickles in a medium bowl. (If you'd like to serve this as a dip and not as a spread, thin it with another 1/4 to 1/2 cup of ranch dressing.)