Fried Bologna Sandwich

Name: Fried Bologna Sandwich
Yield: 4 servings
Ingredients: 1 2 Tbsp. spicy brown mustard; 1 1 Tbsp. mayonnaise; 1 1 Tbsp. finely chopped dill pickles, plus 2 Tbsp. brine; 1 Freshly ground black pepper; 1 7 oz. thinly sliced bologna; 1 4 slices seeded rye bread; 1 A few iceberg lettuce leaves; 1 torn to size of bread

From the kitchen of Carly

Crispy fried bologna gets tangy mustard-pickle spread and iceberg lettuce on seeded rye. The meat curls and crisps in cast iron while the bread toasts in the rendered fat. A nostalgic sandwich that tastes better than it has any right to.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 Tbsp. spicy brown mustard
11 Tbsp. mayonnaise
11 Tbsp. finely chopped dill pickles, plus 2 Tbsp. brine
1Freshly ground black pepper
17 oz. thinly sliced bologna
14 slices seeded rye bread
1A few iceberg lettuce leaves
1torn to size of bread

Instructions

Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper.
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. 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.
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.
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.