If you’re from the South, you likely had your fair share of Bologna Sandwiches as a kid. This Fried Bologna Sandwich recipe, however, is not your mama’s Oscar Meyer fried bologna sandwich! Crafting a proper fried bologna sandwich qualifies as home cooking. 

The warmth of the bologna melts the cheese just enough to help hold things together. Although it’s possible to make two sandwiches at once and eat them sequentially, you’ll be happier with the outcome if you fry bologna slices to order, as needed. The warmth and immediacy is what elevates this bologna sandwich meal above cold lunchbox fare.

This sandwich is kicked up a notch by cooking it in rendered pork fat with ooey gooey cheddar cheese and a dijonnaise spread. For an extra kick, add some jalapeño kettle chips.

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Fried Bologna Sandwich

5 from 1 vote

Recipe by Flip Flop Foodies Course: SandwichesCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 – 2 tbsp 1 – 2 rendered pork fat or canola oil

• 8 oz 8 bologna

• 2 slices 2 American cheese

• 1 1 hamburger or brioche bun

• 1 – 2 tbsp 1 – 2 dijonnaise (1:3 ratio of mustard to mayonnaise)

Directions

• Heat rendered pork fat or canola oil on a griddle. Cook the bologna piles for 3-5 minutes, until they’re slightly caramelized. Flip the piles over and place one slice of American cheese on two of the three piles. Be careful not to burn the cheese on the griddle. While the bologna is griddling, toast a bun. After toasting, spread a layer of dijonnaise on the top bun. Once cheese is melted on the bologna, layer a bologna pile with cheese on to the bun, followed by a pile without cheese and finally the last pile with cheese.

Inspired by Au Cheval – Chicago, IL