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Fried Bologna Bites

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  • Level: Easy
  • Total: 45 min (includes pickling time)
  • Active: 30 min
  • Yield: 16 small open-faced sandwiches
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1 small yellow summer squash, very thinly sliced (about 1 1/4 cups)

1/2 cup apple cider vinegar 

1 tablespoon sugar 

1 tablespoon pickling spice 

1 sprig fresh dill 

Kosher salt 


4 slices sourdough bread

8 thin slices bologna 

2 tablespoons unsalted butter 

1 tablespoon grainy mustard 

Tiny fresh dill sprigs, for garnish 


Special equipment:
2-inch and 2 1/4-inch round cookie cutters
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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