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Fried bologna

post #1 of 25
Thread Starter 

The perfect fried bologna sandwich - discuss.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 25

What do you want to discuss about fried bologna sandwich? If you are planning to improve the regular bologna sandwich, you can make a fried bologna out of it. Just fling it in a buttered griddle or nonstick pan and fry it up. The thicker the cut the better. You can also add a variety of things to it, like tomatoes, chili, slaw, fruit jelly, or mustard.

post #3 of 25
Agree... needs to be thick, fried in unsalted butter until dark brown in places.
Then placed between 2 slices of really fresh (read : spongy) white bread that has been slathered with Miracle Whip.

mimi

# I also occasionally indulge in a potted meat sandwich made the same way .
post #4 of 25

I just had a flashback to my middle school days when we used to make fried bologna sandwiches after school.  Gosh is there anything better than fried bologna?  I think not.  Haven't had it since then and probably never will but I'm a grown up now and I eat mortadella instead hehe.

 

By the way, I've been giving a lot of thought to making a mortadella stuffed pork loin, I'll let you know when I do.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 25
Thread Starter 

I asked because as I was going through the lunchmeat aisle I saw the bologna and started wondering how long it has been since I've had a fried bologna sandwich. I was tempted to get some, but didn't maybe tomorrow, if I can find some that is not made with mechanically separated chicken.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 25

Uncut bologna that you then cut very thick. Fry bologna and sourkraut in lots of butter in a cast iron skillet. Toast Wonderbread(it has to be Wonderbread). Yellow mustard on one slice of bread. Then put it all together and enjoy!

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #7 of 25
Quote:
Originally Posted by teamfat View Post
 

I asked because as I was going through the lunchmeat aisle I saw the bologna and started wondering how long it has been since I've had a fried bologna sandwich. I was tempted to get some, but didn't maybe tomorrow, if I can find some that is not made with mechanically separated chicken.

 

mjb.

 

Actually, I almost forgot about it. It's been a year since I last ate bologna. And I was browsing this community when I found your post. It suddenly reminds me of the food and now I'm craving for it. Your fault. :D Kidding. Maybe, I'll have some in the weekend. 

post #8 of 25
Ooh yeah!, I think I'll use braunschweiger (as KK said because I'm 'grown up') but definitely getting a sweetened aioli (is what I'll verbiage the miracle whip as) and some local (American) cheeeeese. Gawd the cravings this site induces!
post #9 of 25

Fried bologna sandwich. New for me.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #10 of 25

I ate a lot of fried bologna sands when I first moved out of the house many, many moons ago. Most of the supermarkets sold it in chubs as well as sliced. Toasted white bread, mayo & mustard was my preferred method.

I had a bologna sand (cold) for dinner last night along with a bowl  of split pea soup.

 

Isn't it also known as "Kentucky Round Steak"?

post #11 of 25
Thread Starter 
Quote:

Originally Posted by chefbuba View Post

 

 

Isn't it also known as "Kentucky Round Steak"?

 

When I lived in Indiana we never made fun of those "south of the border" - honest, trust me, would I lie to you?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 25

Smoke a chub of bologna first, slice and drop into the deep fryer. Serve on a toasted kaiser bun slathered with miracle whip and good stone ground hot mustard.

post #13 of 25

Nobody mentioned that it turns into a little bowl if you don't make a small slice at top, bottom and both sides. Then it comes out shaped like a fat t. Fry it nice and dark and eat with brown mustard. It's been years since I ate this. 

post #14 of 25

Try this.  You can fry it if you want, I use our steak grill to get a char.

Thick sliced, 5-oz.  Rub lightly with oil, sprinkle with rib rub, both sides.  Char on steak grill (I put a LOT of char on mine...the longer you cook it without burning it the better).

When ready, brush on bbq sauce both sides.  Keep turning and brushing til its gunky (an Arkansas culinary term).

I just use a 5" HB bun.

Basic is  mustard, onion, pickle and American cheese.

 

We also do bbq sauce, onion pickle and Swiss.

 

Or, bbq sauce, coleslaw, onion and Swiss.  Customers order it all kinds of ways.  You'll be surprised.

 

Don't knock it if.........etc.

Address for royalty payments to follow.  <[ : ^ )

We is simple folks.

post #15 of 25

Try a slice of John Taylor(Taylor Ham)Pork Roll  the one in the burlap bag it's a lot tastier

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #16 of 25

for fried bologna, I usually buy Bear's Head, but I'm with chefedb, Taylor's Ham or Pork Roll, depending upon where you live, on a Amoroso roll

post #17 of 25


I think you mean Boars Head Brand

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #18 of 25


and Frankfurters are known as ""TUBE STEAKS"

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #19 of 25


braunsweiger is a fancy name for liverwurst  < I have never had it served hot

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #20 of 25
Quote:
Originally Posted by chefedb View Post
 


and Frankfurters are known as ""TUBE STEAKS"

HA! That's what my husband calls Hot Dogs! (we now eat the Boar's Head Frankfurters, yum)

... and oops, yes Ed I did type that Boar's Head Bologna... my Dad would slice it thick and fry it up crispy around the edges and we'd eat it on soft-cheap-and-friendly store bread white bread (Wonder bread was more expensive) with French's yellow mustard on one side and mayo on the other, MMM! That was what he called 'church breakfast' after church in Sundays he'd make us kids that, well for him too, with apple wedges most times and a big glass of milk.

post #21 of 25

I haven't had bologna in quite a while.  I'm thinking a fried Mortadella might be interesting.  Ed - fried liverwurst is very good you ought to try it one time.  I'm off deli meats these days - too much sodium.   

post #22 of 25
post #23 of 25

After reading this I want to try deepfried bologna with caramelized onions, whole grain mustard and pumpernickel toast. 

post #24 of 25
Sounds delish
post #25 of 25

Just thought of this:  Pennsyltuckey Delight (a pejoritive Western NY way to refer to PA), a portmanteau of Kentucky round steak and Philadelphia Delight any Western NYer would appreciate.

 

Grilled Bologna (char baby!), melted swiss, 1000 island or russian dressing, coleslaw, on buttered and grill-toasted rye.

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