Ohio Fried Bologna Sandwich
Thick-cut bologna scored at the edges and griddled until it curls and crisps, stacked on white bread with mustard and a slice of cheese. It's a diner and roadside-stand lunch counter fixture across small-town Ohio.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Griddle or skillet
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32
- carbs
- 30
- protein
- 18
- calories
- 480
Instructions
- 1
Cut a few small slits around the edge of each bologna slice. This keeps the meat from curling up.
- 2
Heat a griddle or skillet over medium heat. Fry the bologna for 2 to 3 minutes per side until lightly browned and crispy.
- 3
Place a slice of American cheese on two hot bologna slices so it melts slightly.
- 4
Butter the bread lightly. Toast the slices on the griddle until golden.
- 5
Spread mustard over the toasted bread.
- 6
Stack the fried bologna and cheese onto the bread. Add pickle slices if using.
- 7
Place the second slice of bread on top and serve immediately.
Chef's tips
Cut small slits around the edges of the bologna slices so they stay flat in the pan instead of curling.
Storage
Best made fresh; not intended for storage.
Reheating
Reheat the bologna in a skillet briefly before reassembling the sandwich.
Common mistakes to avoid
- •Skipping the edge slits, which makes the bologna curl up and cook unevenly.
- •Frying the bologna for too long until it turns tough instead of lightly crisp.
Serving suggestions
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