Comments on: Fried Bologna Sandwiches

By: City Kid in St. Paul

City Kid in St. Paul — Wed, 14 Dec 2011 16:27:29 +0000

It was fried liver sausage (braunschweiger) on white bread slathered with lots of butter and yellow mustard at our house. Browned to perfection and hot out of the frying pan… (where’s the “drool” smiley?)

By: houstonsmom

houstonsmom — Wed, 20 Jul 2011 23:51:46 +0000

I grew up eatin’ fried bologna sandwiches in rural West Virginia and when I was tall enough to reach the stove I made them for my Daddys bucket The more burnt the better. They are the MOST Wonderful summer sandwich with a THICK slice a tomatoe still warm from the garden.

By: BaloneyGirl

BaloneyGirl — Mon, 04 Apr 2011 16:53:50 +0000

Grew up with them as a child when I lived in New Jersey (I know, right….it’s supposed to be a Southern thing). My mom used plenty of butter to fry the baloney and only Wonder bread would do (so your fingers leave imprints in the bread as you grab hold)….pure YUM. A childhood favorite that I still enjoy from time to time, now in my mid forties. Just a note to those who’ve never tried it….baloney takes on a whole new personality when it is fried. It’s a completely different flavor (like what happens to onions), so don’t be shy….give it a try!

By: Jon

Jon — Tue, 12 Oct 2010 04:35:12 +0000

Well first, why wouldn’t you want it to curl up? I’ve got one of those restaurants where it’s on the menu; if you want to make it a bit more tasty…toss some sliced red and green bells peppers, thin sliced red onion and a few pickled jalapenos into the same frypan, let them all cook together and then melt your cheese on top.

By: justin

justin — Mon, 11 Oct 2010 15:34:51 +0000

i dont consider it a delicacy by any means. bologna is cheap and filling but cold is just not editable to me. frying at least makes it editable and cheap lol

By: khrys1119

khrys1119 — Thu, 30 Sep 2010 19:50:32 +0000

ha! Just made a fried bologna sandwich and sat down wondering “Am I the only person who still eats this?” and Googled “I love fried bologna sandwiches” and ended up here. I grew up in rural Western PA where this was a staple. Many folks ate them with potato chips in the sandwich, but I like mine just light wheat bread, two thinner slices of bologna fried crispy on the edges, Kraft Single melted between them, then ketchup and sweet pickle relish. YUM. 40 years old and I still love them.

By: Wayne

Wayne — Sun, 26 Sep 2010 08:04:20 +0000

I came across this thread and had to share something I oberved a couple of years ago.

I had occasion to have to spend a great deal of time at the bedside of a sick relative at one of the better hospitals here in North Carolina so I got to know their enploye / visitor cafeteria pretty well. Anyway, I was delighted that they offered fried bologna sandwiches two or three times a week (!!!). (And they did them up right – with any fixin’s you wanted.) I noticed that when they had them, a large number of the staff indulged in them.

My take on a perfect fried bologna sammich….

– Slice of thick cut bologna (3/16 to 1/4 inch). I’ve noticed that when you order this at the deli counter, if the person is helping you is not real young, you might get the question “are you making fried bologna sandwiches?
– well seasoned black iron skillet – pre heated. Fry bologna till slightly blackened.
– Freshest white bread you can find – lightly toasted.
– Dukes mayonayse. This is important – the Mericle Whip that some of the comments mention in this thread shoud not be considerd “food” (read the “whats in this stuff?” on the label)
– Optional – fried egg. I like them with or without the egg. I prefer them “over hard” to about the same consistancy as the bologna with plenty of fresh ground pepper.

By: Rhonda

Rhonda — Sat, 18 Sep 2010 22:38:18 +0000

My version of fried bologna (of course how MY mamma made it) score the bologna like in your recipe, but she put a glaze on it. Make the glaze with brown sugar and mustard to give it some zip. Put some glaze on both sides of the bologna and fry in butter. Comes out with kind of a sugary glaze on it and elevates bologna to whole different level. Usually we cut the piece in half and then scored a little halfway on the round side. This helped in keeping it flat. (when you are done cooking, fill the pan with HOT water right away to make the pan easier to clean off.)

By: Tina @ Mommys Kitchen

Tina @ Mommys Kitchen — Thu, 08 Jul 2010 00:34:53 +0000

Fried Bologna are my all time favorite sandwich. Especially with thick bologna. Thank you for shaing this post I love it.

By: auntie julie

auntie julie — Sun, 27 Jun 2010 06:34:59 +0000

I grew up in California and we ate these all the time when I was a kid!…and you had to have it on white Wonder bread…and just to add an additional white trash factor..we added Velveeta sometimes..LOL!