Like RiverRider, I haven't had fried bologna since the 70s.
The only time now we eat Bologna sandwiches is at deer camp, where they are a lunchtime staple. Cold thick-cut bologna, a slice of American cheese, slathered with mustard, sandwiched between 2 slices of Wonder bread.
Now I ain't goin' all in with a nutswinger call-out thread or anything, but for you Mayo fellas, I can't wrap my head around mayonnaise on a bologna sandwich.
As a kid, both. That said, mortadella was most often found in the fridge growing up and still finds its way now, cold. I can't remember the last time I had bologna. A fried quarter inch slice on sourdough sounds pretty good.
Growing up bolangna was the cheapest in the counter. My parents struggled thru the time after dad came home from ww2 after being wounded a couple times
Will go with either cold or fried. Adding a hard fried egg to the fried bologna is a good addition as well as a slice of either cheddar or American cheese.. With the fried, both mayo and mustard are good, prefer just mustard on the cold. A slice of added ripe tomato is also good. Prefer wheat bread, but white will do.
I had my first fried bologna sammich tonight. Figured it would be just a warm bologna sammich. But somehow, it’s better.
How do you guys have your b o l o g n a?
Your first? How old are you anyway? If you were from Kentucky, that would have happened before you were 3. Fried "round steak" sandwiches and soup beans.....
Either way as long as there is plenty of miracle whip and Wonder bread! I love me some bologna! Chips preferred are Cheetos but I'm open but there has to be chips!
But, if I had to eat it again I'd prefer it fried well. And make it Lebanon bologna please.
If one is stuck having to have bologna sammiches, with American cheese on white bread at "deer camp", one might think about finding a camp with better grub. Or bring some sardines and real cheese and a good marbled rye or pumpernickel. Sheesh.
But, if I had to eat it again I'd prefer it fried well. And make it Lebanon bologna please.
If one is stuck having to have bologna sammiches, with American cheese on white bread at "deer camp", one might think about finding a camp with better grub. Or bring some sardines and real cheese and a good marbled rye or pumpernickel. Sheesh.
But, if I had to eat it again I'd prefer it fried well. And make it Lebanon bologna please.
If one is stuck having to have bologna sammiches, with American cheese on white bread at "deer camp", one might think about finding a camp with better grub. Or bring some sardines and real cheese and a good marbled rye or pumpernickel. Sheesh.
But, if I had to eat it again I'd prefer it fried well. And make it Lebanon bologna please.
If one is stuck having to have bologna sammiches, with American cheese on white bread at "deer camp", one might think about finding a camp with better grub. Or bring some sardines and real cheese and a good marbled rye or pumpernickel. Sheesh.
Most here aren't going to know what Lebanon is. Relatives visiting from afar always go to the Amish store ana bunch, bunch, freeze it and take it home.
Don't like fried at all. Seems to exaggerate the grease and salt.
Cold on white bread with sharp cheddar and mayo would be my favorite. These days if I do eat any its Keto bread ,lettuce and mustard. Since I only eat a few a year while at deer camp I should probably just eat it how I enjoy it.
We always ate it with mayo and tomatoes on white bread. Some boys come up every year from Mississippi and bring a loaf they pick up at a butcher along the way. They cut it about 3/4” thick and grill it. Pretty darn good.
The man called about my evaporator fan and wire harness, myself and Bo-dog will be making a run down into Vernal. Get the icebox back up and rrplenish our provisions. My bologna got wet in the Igloo cooler.
My depression era mom made all fried sandwiches like grilled cheese. Grilled Bologna with cheese, grilled ham and cheese, grilled peanut butter and jelly, grilled tomato and cheese, etc.
Whatever we had would be stuffed between bread and grilled.
It’s called Red Rind Steak around here. It was always a staple in our house growing up. My Dad liked it as a midnight snack. I’d fry the thick sliced bologna cuts in it to prevent curling, served with mayo on one side, mustard on the other and a slice of Vadalia onion in it. Our family could tell how fresh it was by looking at the color of the rind. On another note, it was the favorite sandwich served in black cafes and juke joints in the 1930’s and was called a “Flat Dog Sandwich”, I guess cos it was sliced off a big roll like you see in the deli today. Anyway, it was a trivia question on “Hwy 61 Blues” hosted by blues historian, Scott Baretta. This is a radio program on MS PBS radio airing on Saturday nights. Knowing the answer won me a Robert Johnson blues anthology and RJ tee shirt.
Last time I had bologna was 2008 in Africa. I had my guide have my zebra processes into bologna. I toured around the country for 3 weeks after my hunt so when I came back to get my guns before leaving the zebra was done and there were several big tubes of bologna. We had it sliced and I bought a bunch of bread and mustard and mayo.
We took it all to a village where there were several kids that had been severely injured from a vaccine trial that IIRC was for an experimental HPV vaccine that I think the gates foundation gave them. We made hundreds of sandwiches and tried to feed everyone in that village.
They were very thankful just to get a sandwich and it was a lot of fun but I though the zebra bologna was nasty tasting. They all loved it though. We had a group of the less disabled kids running around going door to door making sure everyone got fed. Sad to see how damaged many kids were from the extreme fevers the Vax caused.
For speed we dumped a bunch of mayo and mustard in a bowel and mixed it. Made a quick easy spread but there was no have it your way. Not one person complained though. Cheap white bread, the easy sauce and a thick slice of zebra.
I like it several ways. Cold White Bread, sliced homegrown tomato and Mayo. Fried sometimes for breakfast. For something surprisingly good Barbecued. Take a whole stick cut into it an inch deep in 1" squares. Rub brown sugar and mustard into the slits and outside and cook on a smoky charcoal fire indirect till it has a crust on the outside and is hot all the way through.
Fried bologna sandwiches were our staple when I was a teenager and worked with my stepfather during the summer. Often we would work on people's houses way out in the sticks putting in flooring. No restaurants for lunch even though it was a rare treat to stop working long enough to go in a restaurant even when available.
I hated fried bologna sandwiches but unexplicably, now I want one.
My grammer school allowed students to go home for lunch. If my mother had errands sometimes my friends mom Mildred would make us fried bologna sandwiches for lunch.
Cold, fake azz Kraft type cheese slices, Mayo and mustard.
There is a gun shop down the road that has a lunch counter. They sell a pretty good fried Bologna and egg sandwich for a few bucks. Still like the cold better.
Fried is the only way to go. Daddy liked fried “flat dog” sandwiches for a late night snack. He said the blacks called it a flat dog cos it was cut off a big stick like a big hot dog and fried while flat. Score it so it’ll stay flat and evenly fry. He preferred thick sliced Bryan garlic bologna serve on Wonder bread, Dukes on one side French’s yellow on the the other, dill pickles and a slice of Vadalia onion. Some folks in Tallahatchie Co are such connesuiers of “red rind steak” that they can determine the freshness by the mere color of the red rind. Smoked is fine and sometimes even served up at wedding receptions. A Shoney’s in Greenville even had it on their breakfast bar (fried ). While working on the Rez as a school principal, the medical doctor and I had lunch in the cafeteria and the main dish was boiled bologna. We both tried it just to say we had eaten it one time. I DO NOT RECOMMEND BOILING BOLOGNA! YUCK!
Fry it up. Turns into a cup. Fill the cup with what you wish. Beans, mac n cheese, biscuit n gravy, couple poached eggs, loaded hash browns , smashed taters, Chilli n Cheese......
When I can get some good deli bologna... I slice it about 3/16" thick and then put a cut at 12, 3, 6, and 9 o'clock that keeps it from ballooning and keeps it flat. Fry it with Chris & Pitts BBQ sauce until crisp 2 or 3 pieces to a sandwich with mayonnaise and Bread & Butter pickle chips. Makes for a great sandwich.
Cold, fake azz Kraft type cheese slices, Mayo and mustard.
There is a gun shop down the road that has a lunch counter. They sell a pretty good fried Bologna and egg sandwich for a few bucks. Still like the cold better.
I’ll eat it either way. But Bologna by itself, I prefer it cold.
But a fried Bologna and egg sandwich is my favorite way to eat it. Good stuff! 🤠
Around here you mostly get ring bologna. Its popular like summer sausage often made from venison. We mostly eat it sliced cold with cheese and crackers.
For a change up we grill it or boil it and eat it with mustard. I’ve heard that ring bologna is not very well known in most of the country. We have a lot of germans and pollocks here and they brought a lot of great sausages with them.
Around here you mostly get ring bologna. Its popular like summer sausage often made from venison. We mostly eat it sliced cold with cheese and crackers.
For a change up we grill it or boil it and eat it with mustard. I’ve heard that ring bologna is not very well known in most of the country. We have a lot of germans and pollocks here and they brought a lot of great sausages with them.
Where’s “around here” ? Never heard of boiling Balogna. 🤪
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