THE GOOD, THE BAD, THE BOLOGNA

The Good, The Bad, The Bologna image

Provided by Jeff Mauro, host of Sandwich King

Time 2h55m

Yield 4 servings

Number Of Ingredients 30

Ingredients

8 thick slices white bread, such as Texas toast
Melted butter, for the toast
1 clove garlic
One 2-pound chunk bologna
1 cup Smoky BBQ Sauce, recipe follows
Dill pickle slices, for serving
Creamy Fennel Slaw, recipe follows
1 cup store-bought (in the canister) fried onions
2 tablespoons unsalted butter
1 medium Vidalia onion, grated on the large holes of a box grater
1 teaspoon kosher salt
Freshly ground black pepper
One 15-ounce can crushed tomatoes (or 2 cups ketchup plus 1/4 cup water)
1/3 cup molasses
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 clove garlic, grated
1 chipotle pepper in adobo plus 1 to 2 tablespoons adobo sauce, depending on spice desired
1 teaspoon liquid smoke
1/3 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon whole grain mustard
Juice and zest of 1 orange
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, plus more as needed
1 large fennel bulb, halved, cored and sliced thinly (about 2 cups)
1/2 cup shredded carrots
1 red Fresno chile, seeded and sliced thin

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.