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Fried Bologna: Is It a Southern or Midwest Thing? How Do You Eat It?

May 27th, 2010 · 5 Comments

Brads Bolgona Sandwich Milk 500x290 Fried Bologna: Is It a Southern or Midwest Thing? How Do You Eat It?

Photo by Bradford Schmidt

My buddy Brad, the Meatist, posted a bit about loving the all-American bologna sandwich: white bread, mayo, bologna.

Got me thinking to my cousin (by marriage), Brenda Ward. She is among the pickiest eaters I know of. But she lived on fried bologna sandwiches – for breakfast, at that. I imagine it as being OK, but have to say, never tried it.

She’s from deep Dixie (LA = Lower Alabama, Redneck Riviera, etc., etc.) – Pensacola. But I know a bunch of Midwesterners who eat it fried, too.

So: Today’s food fight: How do you eat bologna and do you ever cook it in any fashion? What does one put on that stuff?

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Tags: Southern Roots Run Deep

5 responses so far ↓

  • 1 Sharon // May 27, 2010 at 9:11 am

    I’m from the Midwest and haven’t had bologna for years. We made great grilled cheese sandwiches.

    We’d lightly fry the bologna, then place it in a sandwich as below and grill it.

    White bread, mayo, dill pickle sliced, bologna, Dijon (or yellow) mustard, and mild white cheddar or baby Swiss cheese.

  • 2 George P // May 27, 2010 at 9:26 am

    Never tried fried, although it’s probably tasty.

    I just use white bread, mayo, bologna, pickle slice or sweet relish, ketchup. I do the same with ham.

  • 3 Terri Turner // May 27, 2010 at 9:30 am

    I LOVE FRIED BOLOGNA!!! Even though it’s “boloney” to me. I grew up in Philly and as a kid, my mom made us fried boloney sandwiches. Had to be on fresh white bread with mustard. Talk about heaven!

  • 4 Ken // May 27, 2010 at 11:38 am

    As Terri implied, it’s not just a Southern thing. Thick bologna grilled in a pan and then served on white bread or a hard roll with mustard is a big deal in New Jersey and throughout Pennsylvania, particularly the Pennsylvania Dutch country and around Pittsburgh. It’s great. The problem is finding really good bologna in Florida.

  • 5 South Ocean // May 27, 2010 at 12:02 pm

    Start with 4 slices of “Moscar” (Oscar Mayer) bologna. Make four cuts in the outside edges, so that, when fried, the bologna doesn’t curl, but resembles a pinwheel. (You can make these cuts with a knife, but if your mother won’t let you play with knives, you can use scissors — but not the ‘good scissors.’) Fry it in butter, until just starting to get crusty bits on the surface.

    When it’s done, keep the bologna warm and toast two slices of white bread in the butter/bologna grease still in the pan. Toast both sides, like making grilled cheese without the cheese.

    When toasted to your desired doneness, place the pinwheels of bologna on one slice of bread, mayonnaise and mustard on the other, and put the sandwich together.

    Assume the ‘eaters hunch’ — slightly leaned forward, shoulders hunched forward, elbows akimbo — and enjoy.

    Lather, rinse, repeat.

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