The Grown Up Bologna Sandwich is an updated version of a classic favorite. I changed the bread a bit, using Texas Toast because it’s hearty enough to handle the new additions – Mozzarella, fried onion strings, avocado mayo, green leaf lettuce and Cholula (hot sauce is optional, but recommended). This is for the sandwich lovers.
Did you, by chance, grow up on fried bologna sandwiches?
Or even unfried bologna sandwiches?
Apparently, if you grew up south of the Mason-Dixon Line, a bologna sandwich was an integral part of a proper southern raising. As a child, that was one of my very favorite sandwiches. It was very simple; white bread, bologna (fried with a good char), cheese and plenty of mayonnaise. And you always had to make a cut on one side of the bologna from the center to keep it from rolling or curling up from the heat, to keep it somewhat flat in the pan in order to get a good all-over tan.
I even liked mine a little on the burned side (a trait I inherited from my sweet mother, who preferred any type of protein she was eating to be charred).
Recently, I was having a conversation with a friend of mine who also happens to be a Southern blogger, Adam Holland, about bologna sandwiches in particular. After some comparing and contrasting, we decided to have a joint “bologna-sandwich-off”.
He’ll be showcasing his old school version, and today, I’m giving you my grown ass version. I decided that I’m owning this.
What Is The Grown Up Bologna Sandwich?
This is kinda like your typical bologna sandwich, with the exception of a few things. I updated it to suit my late 30’s (grown-up) palate. The traditional version that I enjoyed as a child was fried bologna with a Kraft single cheese slice (melted on the bologna, not the bread) all on untoasted soft white sandwich bread with mayo on each side.
This is a breakdown of my new grown-up version:
♦ Bologna, fried
♦ Mozzarella cheese
♦ Avocado mayo
♦ Green or red leaf lettuce
♦ Cholula
♦ Texas toast.
Yes, I said fried onions strings. And Cholula. If you’re not familiar, Cholula is a Mexican hot sauce that is easily the very best of all the Mexican hot sauces, if not all the hot sauces period. It has an amazing flavor, it’s not so hot that it burns your entire mouth off therefore killing any tastebuds that could have tasted it. The pronunciation has been debatable since the beginning of time, I’m sure. The proper way to pronounce the edible bologna is ‘Buh-loan-ee’. The city in Italy is pronounced ‘boh-LOH-nyah’
As a kid, I believe I coveted these as true comfort food.
Now, here’s what you don’t do – look at the ingredients on the back of the bologna package.
I mean, seriously, if you think about it, at 10 years old did we look at the back of a lunch meat package to check out the ingredients/preservatives/etc.?
No.
Did we look at the back of any food to check anything out?
Hell no.
That was certainly not on our minds because we were hungry and we ate food. Then we ran back outside and played until the street lights came on.
And we lived.
So, now it’s Sriracha, fried onions and avocado mayo??
Hell yeah it is.
This is my version at almost 39-years-old. Am I seriously about to be that old??
Wait, when did that happen?
Now, go see Adam, from Unorthodox Epicure, and check out his old school bologna sandwich. Seriously, though, there really is nothing like old school.
Here’s your printable-
The Grown Up Bologna Sandwich
This is the sandwich of your childhood, all grown up.
Ingredients
- 1/4 avocado, ripe and mashed
- 1/4 cup mayo
- 3 slices Texas toast, toasted
- 6 slices bologna, fried
- 2 slices Mozzarella cheese
- Fried onion strings or onion rings
- Green leaf lettuce
- Sriracha
Instructions
- Combine the mashed avocado with mayo. Slather on toasted bread.
- Add 1/2 bologna, cheese, onion strings, Sriracha and lettuce.
- Repeat.
- Eat.
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 2570Total Fat: 177gSaturated Fat: 46gTrans Fat: 1gUnsaturated Fat: 115gCholesterol: 169mgSodium: 5079mgCarbohydrates: 181gFiber: 14gSugar: 28gProtein: 63g
The provided nutrition calculated may not always be accurate.
This Post Has 12 Comments
There are some foods I like to fancy up, but a fried bologna sandwich should just be simple, easy and quick. What I remember was just…fry some bologna, spread the bread with mayo and mustard, slap on the bologna and enjoy. Lettuce makes it fancy, but I suppose I’d slap that on there too. I’ll make the first one basic and simple, and maybe I’ll graduate to fancy.
Great Recipe, but why the foul language?
Jeorge – Seriously? Because this is a great fucking sandwich! Damn, man. Quit worrying about Shea’s goddamn language and make this motherfucker! It beats the shit out of most stuff. Just fucking saying, man.
Jeorge, I’m gonna refer you to Adam’s reply. Thanks so much for your fucking comment 🙂
If my mom made me a baloney sandwich like this one, I would have eaten it! Umm, I did eat a fried Spam sandwich once, but it had nothing on this masterpiece!
I like my old school version, but just as I told you when I first saw this masterpiece, you really do own this one. — And I read ingredients. My bologna says ‘beef.’ How bad could that possibly be? 😉
In order not to show favoritism I would like to have a taste of each. That way I could own both!
Yes! You need a little of both in your life 😉
I just polished off a sandwich consisting of white bread, mayo, and Oscar Mayer Jalapeno Bologna. That stuff is awesome!
That sounds amazing right now Janet 🙂
OMG this makes me laugh. It’s called Devon in Australia and a couple of weeks ago we were at the deli and John ordered some rare roast beef sliced thinly and some ham and I said, “I’d like one slice of Devon please.”
He looked at me as if I’d just stepped off Mars. “Why???” he said.
“I’m going to have a fried baloney sandwich for lunch,” I said with a smile. The eyeroll I got could have won an Oscar. And yes, I sang the baloney song while I prepared my sandwich. I didn’t have any onion rings or fancy mayo either but I will next time. 🙂
LOL!! Maureen – LOVE it! So good to hear from you 🙂