Name: Fox Bros. Bar-B-Q Smoked Bologna and Pimiento Cheese Sandwich aka "The Carl Ruiz"
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 12 sandwiches
Ingredients: 16 ounces grated sharp Cheddar; 8 ounces grated Monterey Jack or pepper jack cheese; 3 ounces diced pimientos; 1 1/4 cups mayonnaise, preferably Duke's; 1/4 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; One 2-pound chub bologna; Butter, for buttering the bread; 24 slices Texas toast; Barbecue sauce, yellow mustard, thin pickle slices and corn chips, such as Fritos, for building sandwiches

Directions

For the pimiento cheese: Add the cheeses and pimientos to a mixing bowl, then add the mayo and mix together. Add the seasoning and mix in. Cover and chill until cold, 1 hour.
Form mixture into 12 pimiento cheese patties around the same diameter as the bologna and about 1/4-inch-thick. Set aside.
For the smoked bologna sandwich: Slice the bologna chub into twenty-four 4-ounce, 1/2-inch-thick slabs. Sear off the bologna on a hot flat top or in a hot cast-iron skillet, about 3 minutes. Flip and top each with a pimiento cheese slice. Cook until melted, then stack half the bologna slices with a second slice, with pimiento cheese slices on top. Butter the Texas toast and cook on hot flat-top or in the hot cast-iron skillet until browned.
Spread liberal barbecue sauce and mustard on the Texas toast. Place pickles on bottom toasts. Place the bologna slices on top of the pickles. Add heaping handfuls of corn chips on top of the melted pimiento cheese and place toasts on top to close sandwiches.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Fox Bros. Bar-B-Q, Atlanta, GA

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Fox Bros. Bar-B-Q Smoked Bologna and Pimiento Cheese Sandwich aka "The Carl Ruiz"

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