How to make fried baloney (bologna) sammiches? - Page 1

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[ARCHIVED THREAD] - How to make fried baloney (bologna) sammiches? (Page 1 of 3)

Posted: 12/27/2018 12:26:55 PM EST

Regular baloney is

Didn't remember it being thay bad as a kid.

Anyway, local deli has a good brand (Boars Head) on sale and tried some. Much better than the cheapo stuff.

So decided I would try the classic "fried baloney" sandwiches. Will stop at store later. Question is:

How thick should baloney be sliced for a proper fried baloney sandwich?

Posted: 12/27/2018 12:30:31 PM EST

[#1]

1/8"

/thread

Posted: 12/27/2018 12:32:07 PM EST

[#2]

Quote History

Quoted:
1/4"

/thread

View Quote

Fixed it for you.

Posted: 12/27/2018 12:32:38 PM EST

[#3]

Don't

/Thread

Posted: 12/27/2018 12:32:56 PM EST

[#4]

1/4"

fried in bacon grease, with bacon on the sandwich and cheap American cheese and mustard.

Posted: 12/27/2018 12:34:05 PM EST

[#5]

Travel to the G&R Tavern in Waldo, OH

thank me later

Attached File

Posted: 12/27/2018 12:35:02 PM EST

[#6]

Regular slices, use as many as you need to achieve desired sandwich thickness. The fried surface is what improves it over unfried bologna, so multiple slices means more fried surface area deliciousness.

Posted: 12/27/2018 12:35:06 PM EST

[#7]

Quote History

Quoted:
1/8"

/thread

View Quote

Nope. 3/8" to 1/2" and grill it.

Posted: 12/27/2018 12:35:32 PM EST

[#8]

1/4" or thicker.

Posted: 12/27/2018 12:36:03 PM EST

[#9]

Quote History

Quoted:
Travel to the G&R Tavern in Waldo, OH

thank me later

View Quote

I have not done this, but I would love to.

Posted: 12/27/2018 12:36:40 PM EST

[#10]

Smack my wife on the ass and tell her to make me one.

Simple

Posted: 12/27/2018 12:37:20 PM EST

[#11]

Lips, anus, spinal cords, and fat. mmmmmm! Bologna!

Never eat a meat product that insists on having a first and last name.

Posted: 12/27/2018 12:37:32 PM EST

[#12]

Quote History

Quoted:
Travel to the G&R Tavern in Waldo, OH

thank me later

https://www.AR15.Com/media/mediaFiles/349123/g-r-tavern_jpg-786945.JPG

View Quote

Do they deliver? If I step foot in that little shit hole of a town it isn't going to end well for somebody.

Posted: 12/27/2018 12:38:24 PM EST

[#13]

Cut 4 slits at the north south east and west points of the bologna slice so it doesnt curl. Then pan fry.

Posted: 12/27/2018 12:38:32 PM EST

[#14]

Wow.

Some of you guys like a lot of meat in your mouth.

Posted: 12/27/2018 12:39:06 PM EST

[#15]

1/2 - 3/4 inch.

Posted: 12/27/2018 12:39:30 PM EST

[#16]

Quote History

Quoted:
Travel to the G&R Tavern in Waldo, OH

thank me later

https://www.AR15.Com/media/mediaFiles/349123/g-r-tavern_jpg-786945.JPG

View Quote

Bookmarked for whenever I pass through.

http://www.gandrtavern.com

Posted: 12/27/2018 12:39:47 PM EST

[#17]

Quote History

Quoted:

Do they deliver? If I step foot in that little shit hole of a town it isn't going to end well for somebody.

View Quote

Why so?

I think the only things there are the G&R Tavern, another bar across the street, a gas station, and a volunteer FD. Not much there to get upset about

Posted: 12/27/2018 12:40:35 PM EST

[#18]

Quote History

Quoted:
Regular slices, use as many as you need to achieve desired sandwich thickness. The fried surface is what improves it over unfried bologna, so multiple slices means more fried surface area deliciousness.

View Quote

QFT

Posted: 12/27/2018 12:41:46 PM EST

[#19]

Quote History

Quoted:
Travel to the G&R Tavern in Waldo, OH

thank me later

https://www.AR15.Com/media/mediaFiles/349123/g-r-tavern_jpg-786945.JPG

View Quote

This man speaks the truth!

Posted: 12/27/2018 12:55:02 PM EST

[#20]

Quote History

Quoted:

Bookmarked for whenever I pass through.

http://www.gandrtavern.com

http://www.gandrtavern.com/publishImages/reviews~~element40.jpg

View Quote

Worth the drive

It's a small little dive place but there is almost always a line, sometimes out the door.

Posted: 12/27/2018 12:55:13 PM EST

[#21]

Fuck. Now I want a bologna sammich

Posted: 12/27/2018 1:00:23 PM EST

[#22]

Quote History

Quoted:
1/4"

fried in bacon grease, with bacon on the sandwich and cheap American cheese and mustard.

View Quote

This man gets it. A very thin layer of mayo is optional.

Posted: 12/27/2018 1:02:57 PM EST

[#23]

Quote History

Quoted:
Travel to the G&R Tavern in Waldo, OH

thank me later

https://www.AR15.Com/media/mediaFiles/349123/g-r-tavern_jpg-786945.JPG

View Quote

Tasty looking, what are those pickles??

Posted: 12/27/2018 1:13:56 PM EST

[#24]

Quote History

Quoted:
Travel to the G&R Tavern in Waldo, OH

thank me later

https://www.AR15.Com/media/mediaFiles/349123/g-r-tavern_jpg-786945.JPG

View Quote

Yep one of my favorite places.

Posted: 12/27/2018 1:15:45 PM EST

[#25]

Quote History

Quoted:
This man gets it. A very thin layer of mayo is optional.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
1/4"

fried in bacon grease, with bacon on the sandwich and cheap American cheese and mustard.

This man gets it. A very thin layer of mayo is optional.

No, mayo isn’t optional. It is required.

Posted: 12/27/2018 1:17:02 PM EST

[#26]

Quote History

Quoted:
Regular slices, use as many as you need to achieve desired sandwich thickness. The fried surface is what improves it over unfried bologna, so multiple slices means more fried surface area deliciousness.

View Quote

What he said.

I like mine on grilled cheese

Posted: 12/27/2018 1:21:35 PM EST

[#27]

Quote History

Quoted:
Regular slices, use as many as you need to achieve desired sandwich thickness. The fried surface is what improves it over unfried bologna, so multiple slices means more fried surface area deliciousness.

View Quote

This is the correct answer. Top with lettuce, miracle whip, and pickles.

Posted: 12/27/2018 1:22:52 PM EST

[#28]

Quote History

Quoted:
1/4"

fried in bacon grease, with bacon on the sandwich and cheap American cheese and mustard.

View Quote

Utter perfection. Close this thread.

Posted: 12/27/2018 1:23:14 PM EST

[#29]

1/2 to 3/4 thick.deep fried.mayo,two slices provolone cheese,mayo on lightly toasted white bread. German bologna is the best.

Posted: 12/27/2018 1:29:13 PM EST

[#30]

smoke it, slice it, grill it, and serve.

Posted: 12/27/2018 1:31:29 PM EST

[#31]

whore's cock hot.
horse cock cold.
whores cocks ammiches three days old.

Posted: 12/27/2018 1:33:44 PM EST

[#32]

Chicken-fried bologna is best bologna.

Posted: 12/27/2018 1:34:12 PM EST

[#33]

Quote History

Quoted:
smoke it, slice it, grill it, and serve.

https://i.pinimg.com/originals/0a/6c/4e/0a6c4e87050b597142be69b01a738139.jpg

https://www.seriouseats.com/recipes/images/2012/08/20120814-218681-smoked-bologna.jpg

View Quote

Yep, smoke the whole bologna with alder for 3 hours. Then make your sammich, it's fucking delicious.

Posted: 12/27/2018 1:40:27 PM EST

[#34]

Quote History

Quoted:
Cut 4 slits at the north south east and west points of the bologna slice so it doesnt curl. Then pan fry.

View Quote

Don't forget the slice of hoop cheese.

Posted: 12/27/2018 1:42:54 PM EST

[#35]

Quote History

Quoted:
No, mayo isn’t optional. It is required.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
1/4"

fried in bacon grease, with bacon on the sandwich and cheap American cheese and mustard.

This man gets it. A very thin layer of mayo is optional.

No, mayo isn’t optional. It is required.

This. Plus lettuce and tomato on toasted white bread. Or you go the other way. Mustard, bologna, cheese only.

Posted: 12/27/2018 1:43:01 PM EST

[#36]

Quote History

Quoted:
smoke it, slice it, grill it, and serve.

https://www.seriouseats.com/recipes/images/2012/08/20120814-218681-smoked-bologna.jpg

View Quote

That looks like a fasciotomy on a Viagra weiner with compartment syndrome

Posted: 12/27/2018 1:43:50 PM EST

[#37]

Quote History

Quoted:
Chicken-fried bologna is best bologna.

View Quote

Go on...

Posted: 12/27/2018 1:50:35 PM EST

[#38]

1/2" thick slices. We put cuts around the edges so it won't curl and a weight will help when frying.

I grew up on them. Baked them too.

Posted: 12/27/2018 1:56:01 PM EST

[#39]

3 slices of regular baloney cut them on the sides so they do not curl up.
1 fried egg.
1 slice of cheese.
2 slices of toast.
Hot sauce and a little mustard.

Posted: 12/27/2018 1:58:42 PM EST

[#40]

Always had about 1/8" and about five slices a sandwich, always used good bologna too.

Posted: 12/27/2018 2:06:30 PM EST

[#41]

Cheap or expensive.

Fry it, slap some hot sauce on it and I am eating it.

Posted: 12/27/2018 2:08:29 PM EST

[#42]

Good beef bologna, for one thing, preferably thick sliced. Might have to notch it around the edges, and maybe in the middle, if it wants to bow up during frying.

Posted: 12/27/2018 2:09:41 PM EST

[#43]

Quote History

Quoted:
Fixed it for you.

View Quote

I failed.

Posted: 12/27/2018 2:10:25 PM EST

[#44]

Boars Head is meh. Thumanns is da bomb .com

Posted: 12/27/2018 2:10:45 PM EST

[#45]

I always though they were a weird dish

I got to try them later in life and love them

Posted: 12/27/2018 2:13:38 PM EST

[#46]

A BLT is almost as good as a BLT

Posted: 12/27/2018 4:07:15 PM EST

[#47]

1/4-20

Posted: 12/27/2018 4:34:10 PM EST

[#48]

My Father-in-Law was 95, WWII Navy vet and Kamikaze survivor. (USS Halsey Powell) He loved the fried baloney! I always made it for him and would use the Boars Heads, have it sliced almost a 1/2" thick and slather Miracle Whip on the toasted Potato roll.