Ingredients
Method
- Score each bologna slice by making 2-3 small cuts (about ½-inch deep) around the outer edge of each slice. This prevents the bologna from puffing up and buckling in the center during cooking.
- Heat a large skillet over medium-high heat. Add ½ teaspoon of butter and let it melt completely and coat the bottom of the pan.
- Add 2 scored bologna slices to the hot skillet in a single layer. Cook undisturbed for 2 to 3 minutes until the bottom is deep golden brown and the edges are crispy and caramelized.
- Flip each bologna slice. Immediately lay one slice of American cheese on top of each piece. Loosely cover the pan with a lid and cook for 1 to 2 minutes more, until the second side is golden and the cheese is fully melted. Remove from the pan and repeat with the remaining butter and bologna slices.
- Spread yellow mustard on one slice of bread and mayonnaise (if using) on the other. Layer pickle chips on the bottom slice if desired, then top with 2 cheesy bologna slices per sandwich.
- Close the sandwich, press gently, slice on the diagonal, and serve immediately.
Nutrition
Notes
Storage: Leftover fried bologna can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet over medium heat for 1 to 2 minutes per side to bring back the crispy edges. Assemble sandwiches fresh for best results.
Lighter swap: Look for reduced-sodium or turkey bologna to cut back on sodium and saturated fat while still getting that same great fried bologna experience. Pair with whole-grain bread for an extra nutritious boost.
Seasoning tip: Bologna is already well-seasoned, so there is no need to add salt to the pan. A dash of hot sauce or a sprinkle of black pepper on the finished sandwich is all you need to customize the flavor to your liking.