The Re-Creation of a Classic Sandwich
Ciao!
Sandwiches are the easiest meal to make. Slap two slices of your favorite bread together along with mustard or mayo and your favorite meat.
Ham, salami, bologna, or whatever you choose—it’s all good, fast, and delicious. But there are better ways to enjoy a plain ham and cheese or bologna and cheese.
Why not fry the meat first? Of course, people have made ham and cheese sandwiches and grilled them. I can’t think of any family that hasn’t done that, but how about bologna, salami, and even prosciutto fried together to make the ultimate fried bologna sandwich—my all-time favorite sandwich.
You need to start with the bologna. Don’t get beef, nor the slim cut. It needs to be Oscar Mayer or your favorite brand. If you get the beef, you’re truly missing out on the best sandwich you’ll ever have. You need the fat!
I prefer this sandwich without cheese for my own personal reason: I grew up on it with no cheese. My Papa didn’t believe in ruining his bologna with cheese. His rules, not mine, but do what you want.
Mustard only. Yup, his rules again, although I know many want mayo on their sandwiches, and I’m okay with that.
Next is the bread. That’s up to you. I’ve had this sandwich on Italian bread, rye, wheat, white, sourdough, and any other type of bread you can think of. All of them work for me. It’s the bologna, fried to a nice crisp around the edges, that counts.
I’ve made this sandwich many ways, but today I tried something new, and it might just be my best so far.
I took a slice of sourdough and cut it in half. One slice of thick bologna (non-beef) then fried that up with four slices of salami and four slices of prosciutto.
I had some bread and butter pickles ready to go along with plain yellow mustard. No fancy mustard, which you can definitely use, but yellow is still the best and original.
After everything was fried, I fried the inside of both slices of bread. I wanted the outside to be soft to the bite, but the inside fried to soak up juices and keep the outside firm. It worked like a charm.
I put the salami down first, then the bologna, topped it with the pickles (about 7 round slices), and finally the prosciutto. I scrunched it all down into a kind of semi-mess with flavors throughout each and every bite. Yum!
You need to take a chance and give this sandwich a try soon!
Buon Appetito!
Mark & PAtti