Fried Bologna Sandwich

[HD Lady]

I know this post Wil have comments from both sides of the fence. How many of you secretly still enjoy a fried Bologna Sandwich? Wondering if anyone out there is still down to earth enough to admit it?

 

[gumby]

I`m not ashamed to admit it. Nothing like a thick cut of bologna fried up in a cast iron skillet and topped off with a slice of cheddar. A little lettuce, tomato and mayo and I`m all over it.

 

[James Bentwood]

Sounds better than raw but never had either and never will. What is it anyway? I don't think I want to know but have a morbid curiosity.

 

[Lake View Too]

It just can't be better than fried spam, can it?

 

[steel1man]

Love love fried Bologna( don't forget to slit it first), fresh Maters,and slice of onion and Mayo....two please......

 

[John G]

There was / is a German Place in Niceville where you can actually buy high quality bologna from the old country.

Mines on Rye with Good Mustard.

 

[Teresa]

No on the boloney. But I do remember cold boloney sandwiches as a kid. We ate 'em. I don't remember why.

 

[fletch7245]

led it Kentucky steak.
Bologna sausage, sometimes phonetically spelled baloney (/bəˈloʊni/),[1] known in Europe as a Lyoner, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of lard, originally from the Italian city of Bologna (IPA: [boˈloɲɲa] ( listen)). Aside from pork, bologna can alternatively be made out of chicken, turkey, beef, venison, combined or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor.[2] U.S. Government regulations require American bologna to be finely ground[3] and without visible pieces of lard.

 

[gumby]

^^^^ Now that you gave the history lesson on Bologna- it sounds all the better. ^^^^^^

 

[30A Skunkape]

Love love fried Bologna( don't forget to slit it first), fresh Maters,and slice of onion and Mayo....two please......

I have not had a fried bolonga sandwich in about forty years, but recall my grandpa making them for me when I was a kid. He was a rebel and cut no slit, resulting in a satisfying doming of the meat as it trapped steam then "pop" after critical mass was reached. I loved it!