For this bologna sandwich recipe, cutting slits into the bologna before cooking helps it brown evenly across the surface and prevents it from curling and warping as they fry.
Ingredients
Makes 2
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 size of bread
Preparation
Step 1
Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper.
Step 2
Arrange half of bologna slices in a neat stack. Starting near the center and working toward the edges of the stack, cut four 1"-long slits, spacing evenly. Repeat with remaining bologna.
Chelsie Craig
Step 3
Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat.
Step 4
Arrange bread in a single layer in reserved skillet and cook over medium high until golden brown, about 2 minutes per side. Transfer to a cutting board.
Step 5
To build sandwiches, spread mustard mixture evenly over each slice of bread. Divide bologna between 2 slices and top with lettuce; drizzle with pickle brine. Close up sandwiches and cut in half.
