Recipe courtesy of Turkey and the Wolf
Recipe courtesy of Turkey and the Wolf
Bologna Sandwich
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- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 45 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 45 min
- Yield: 4 servings
Ingredients
Tay’s Mustard (see Cook’s Note):
Bologna Sandwich:
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Directions
- For the Tay’s mustard: Combine the sugar, vinegar, mustard powder, salt and eggs in a heatproof bowl. Put the bowl over a pot of boiling water to create a double boiler (google it). Start stirring right away using a rubber spatula, scraping the sides so it doesn’t stick too much, until the mixture thickens to a consistency that’s a bit looser than your average Dijon mustard, about 15 minutes. Let the mustard cool in the fridge until it’s cool, an hour or so. Use it right way or keep it in an airtight container in the fridge for up to 3 weeks.
- For the bologna sandwich: Preheat the oven to 350 degrees F.
- Heat a nonstick skillet or griddle over medium heat until hot. Swipe the butter on each side of the bread slices. Toast all the bread in the skillet until golden brown, 1 to 2 minutes per side, then transfer them to a wire rack so they can cool for a minute without getting soft and steamy.
- Throw the skillet back on medium-high heat and cook the bologna slices in the skillet, in batches if necessary, until nice and brown, about 2 minutes per side. Transfer to a sheet pan in slightly overlapping groups of three and top each group with two slices of the cheese. When they’re all ready, transfer the skillet to the oven until the cheese has fully melted, about 3 minutes. If you’re feeling like a pro, feel free to melt the cheese on the bologna while it’s in the skillet. While the cheese is melting, swipe an unreasonable amount of mayo on four of the bread slices and swipe a similarly generous amount of mustard on the other four. Top each mayo-slathered slice with a pile of shrettuce, then top the shrettuce with the cheesy bologna, then top that with a handful of potato chips so big that half of them fall off. Top each sandwich with a top piece of mustardy bread. Smash that thing down so you can fit it in your mouth and enjoy.
Cook’s Note
Tay is my friend Via’s mom.
