The fried bologna sandwich is a Southern classic and childhood favorite of Aaron Hutcherson. Here, he’s revisited and revamped it to take it to the next level.
. It’s not that my dad didn’t like to cook or that he wasn’t good at it, but the division of labor was set up so that he primarily worked outside of the home while my mother mostly worked within. My dad grew up eating fried bologna sandwiches, a dish that has been passed down through generations. I have vague memories of him making them for my brother and me as a late-night snack or perhaps packing them to take with us on a Saturday morning fishing trip.
The sandwiches are rather simple. Slices of bologna, which for us always came from the familiar yellow and red Oscar Mayer package, are fried — or, more accurately, griddled — in a skillet until browned to your liking. Then grab a couple of slices of sandwich bread, add a good squiggle of yellow mustard, and you’re in for some mighty fine eating.My brother claims there was also “sandwich spread” — which is sort of a mix of mayonnaise and relish — but all I can remember is the mustard.
Bologna slices have a tendency to curl and cup when they’re frying in a pan. The one trick that any fried bologna aficionado will tell you, regardless of what kind of meat you use, is that you need to cut slits into the slices to help them stay flat while cooking.Further upgrades to this super sandwich include adding pimento cheese for creamy tang, potato chips for extra crunch, and an array of more standard sandwich toppings, such as lettuce, pickles, tomato and onion.
And to address the elephant in the room: Those looking to limit their sodium intake may be aghast when they look at the nutritional info for this recipe. Remember, this is not an everyday lunch sandwich. It’s a deluxe version of a nostalgic favorite, and a treat worth revisiting every now and then.
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