Fried Bologna Bites

  • Level: Easy
  • Total: 45 min (includes pickling time)
  • Active: 30 min
  • Yield: 16 small open-faced sandwiches
Save Recipe



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.

Fried Calamari

Chicken Fried Steak

Fried Ring Bologna

Carl John's Fried Bologna Sandwich

Fried Avocado Bites

Fried Mozzarella Bites

Fried Lasagna Bites

Barbecued Bologna