Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Tom's Hometown Favorites
Fried Bologna Bites
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- Level: Easy
- Total: 45 min (includes pickling time)
- Active: 30 min
- Yield: 16 small open-faced sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 135
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 288 mg
- Level: Easy
- Total: 45 min (includes pickling time)
- Active: 30 min
- Yield: 16 small open-faced sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 135
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 288 mg
Ingredients
Pickles:
Sandwiches:
Directions
Special equipment:
2-inch and 2 1/4-inch round cookie cutters- For the pickles: Put the squash in a medium bowl. Combine the vinegar, sugar, pickling spice, dill, 3/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil. Pour over the squash and let stand 30 minutes at room temperature.
- For the sandwiches: Meanwhile, lightly toast the bread, then cut out rounds with a 2-inch cookie cutter (discard the trimmings). Use a slightly larger cutter (about 2 1/4-inches) to cut out rounds from the bologna.
- Melt the butter in a large nonstick skillet over medium-high heat. In batches, add the bologna and cook, turning once, until golden brown, about 1 minute per side. Transfer to a cutting board and cut in half.
- Spread the mustard onto the bread rounds. Top each round with a folded half-slice of bologna, followed by a few slices of pickled squash and sprig of dill.
