Fried Bologna Sandwich
Craving a crispy, savory bite? Try this mouthwatering Fried Bologna Sandwich, packed with bold flavors, crunchy lettuce, and a tangy mustard-pickle spread—all tucked between perfectly toasted rye bread. A simple classic with a delicious twist!
Ingredients
- 2 tbsp. spicy brown mustard
- 1 tbsp. mayonnaise
- 1 tbsp. finely chopped dill pickles plus 2 tbsp. brine
- Freshly ground black pepper
- 7 oz. thinly sliced bologna
- 4 slices seeded rye bread
- A few iceberg lettuce leaves torn to the size of bread
Instructions
- In a small bowl, mix the spicy brown mustard, mayonnaise, chopped dill pickles, and brine. Season with freshly ground black pepper.
- Stack half of the bologna slices neatly. Make four 1-inch-long slits, evenly spaced, starting from the center and working towards the edges of the stack. Repeat with the remaining bologna slices.
- Heat a large skillet, preferably cast iron, over medium-high heat. Working in batches, place bologna slices in a single layer in the skillet. Cook until browned and crisp on both sides, about 2 minutes per side. Transfer to a plate as they finish cooking. Keep any fat in the skillet.
- Place the bread slices in the skillet and cook over medium-high heat until golden brown, about 2 minutes per side. Transfer to a cutting board.
- To assemble the sandwiches, spread the mustard mixture evenly over each slice of bread. Divide the bologna between two slices and top with lettuce. Drizzle pickle brine over the lettuce. Close the sandwiches and cut them in half.
Notes
Notes:
For extra flavor, you can add a slice of cheese or tomato to the sandwich.