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Posted: 12/27/2018 4:44:33 PM EST
[#1]
Quote HistoryQuoted:
So subjective. I prefer thinner pieces. 2 slices, thinner, rather than one thick slice. YMMV |
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Posted: 12/27/2018 5:07:54 PM EST
[#2]
Try frying Lebanon bologna. You can thank me later.
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Posted: 12/27/2018 5:13:55 PM EST
[#3]
Just tell don't slice it you want a chub! The deli guys love this! I buy huncks of bologna & liverwurst all the time!
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Posted: 12/27/2018 5:16:01 PM EST
[#4]
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Posted: 12/27/2018 5:33:30 PM EST
[#5]
Quote HistoryQuoted:
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 |
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Posted: 12/27/2018 5:50:16 PM EST
[#6]
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Posted: 12/27/2018 6:01:12 PM EST
[#7]
Standard thickness. Multiple slices. More blacker= more better. Maybe even a little crisp on the edges.
Toasted bread with mustard. Un-toasted bread with mayo. |
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Posted: 12/27/2018 6:18:31 PM EST
[#8]
Fry thick sliced bologna and jowl bacon. Then put fried bologna and the fried jowl bacon on butter bread with government cheese and make grilled cheese.
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Posted: 12/27/2018 6:44:43 PM EST
[#9]
 World Famous Bologna Sandwich |
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Posted: 12/27/2018 6:47:11 PM EST
[#10]
Quote HistoryQuoted:
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.  This man knows how to make a fried baloney sandwich.
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Posted: 12/27/2018 7:08:08 PM EST
[#11]
Used to get them in the Navy for mid-rats on the ship. And for breakfast when we were running low needing an UNREP.
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Posted: 12/27/2018 7:08:55 PM EST
[#12]
Quote HistoryQuoted:
This man knows how to make a fried baloney sandwich.Quote HistoryQuoted:
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. This man knows how to make a fried baloney sandwich. |
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Posted: 12/27/2018 7:30:25 PM EST
[#13]
Quote HistoryQuoted:
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. |
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Posted: 12/27/2018 7:34:17 PM EST
[#14]
Quote History |
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Posted: 12/27/2018 7:34:43 PM EST
[#15]
Quote HistoryQuoted:
Go on... Quote HistoryQuoted:
Quoted:
Chicken-fried bologna is best bologna. |
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Posted: 12/27/2018 7:35:20 PM EST
[#16]
Quote HistoryQuoted:
Slice bologna 1/4 inch thick. Bread. Fry until golden. Quote HistoryQuoted:
Quoted:
Quoted:
Chicken-fried bologna is best bologna. |
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Posted: 12/27/2018 7:37:25 PM EST
[#17]
Quote HistoryQuoted:
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 
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Posted: 12/27/2018 8:00:45 PM EST
[#18]
Quote HistoryQuoted:
That's how it's done.
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Posted: 12/28/2018 1:46:54 AM EST
[#19]
Sure, it starts with baloney. Before you know it you're opening cans of spam!
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Posted: 12/28/2018 1:56:57 AM EST
[#20]
Quote HistoryQuoted:
Cut 4 slits at the north south east and west points of the bologna slice so it doesnt curl. Then pan fry. |
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Posted: 12/28/2018 3:34:25 AM EST
[#21]
Quote HistoryQuoted:
Cut 4 slits at the north south east and west points of the bologna slice so it doesnt curl. Then pan fry.
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Posted: 12/28/2018 3:39:41 AM EST
[#22]
Quote HistoryQuoted:
Do they deliver? If I step foot in that little shit hole of a town it isn't going to end well for somebody. Quote HistoryQuoted:
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 The fried bologna sandwich at Leon’s Garage in Marysville is outstanding, if you’ve been banished from Waldo. |
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Posted: 12/28/2018 6:45:11 AM EST
[#23]
Bread, baloney, mustard, done.
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Posted: 12/28/2018 7:54:10 AM EST
[#24]
Quote HistoryQuoted:
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
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Posted: 12/28/2018 8:32:09 AM EST
[#25]
1/8 " thick slices , about 10 of them.... put butter in the pan, fry one medium sliced onion, lay bologna slices in top of onions, cover , about a minute , remove cover , flip and sear, remove from heat, take thick sliced rye bread, lay bologna and onions on bread, while applying desired amount of ketchup to taste.
You are welcome |
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Posted: 12/28/2018 9:09:58 AM EST
[#26]
For a nice change of pace, after frying the bologna, add some barbecue sauce to the skillet, coat the baloney with it, let it go for a few minutes, then slap it on some bread.
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Posted: 12/28/2018 9:18:00 AM EST
[#27]
Quote HistoryQuoted:
1/8 " thick slices , about 10 of them.... put butter in the pan, fry one medium sliced onion, lay bologna slices in top of onions, cover , about a minute , remove cover , flip and sear, remove from heat, take thick sliced rye bread, lay bologna and onions on bread, while applying desired amount of ketchup to taste. You are welcome |
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Posted: 12/28/2018 10:30:12 AM EST
[#28]
Well thanks to this thread, I found myself at the deli yesterday.. for some 1/4 in beef bologna..
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Posted: 12/29/2018 8:42:24 AM EST
[#29]
Try it , you'll like it
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Posted: 12/29/2018 8:43:36 AM EST
[#30]
Beef Bologna, standard thickness, cross of iron.
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Posted: 12/29/2018 9:13:40 AM EST
[#31]
Needs to be thin cut, well fried, white bread, mayo, not Miracle Whip
 . That's all you need. Fried egg on top is a nice touch, Lettuce, onion, and tomato are allowable. Ketchup is taboo if you're older than 8 years old.
I hate these places that sell you a 1/2" thick "fried" bologna sandwich. It's just warm bologna when it's sliced that thick and fried. I can leave it on the counter if I want warm bologna. |
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Posted: 12/29/2018 9:28:32 AM EST
[#32]
Horse cock sammich, mmm mmm guuud...
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Posted: 12/29/2018 9:31:42 AM EST
[#33]
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Be sure to get some coors banquet beers so go with it |
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Posted: 12/29/2018 9:35:19 AM EST
[#34]
Quote HistoryQuoted:
Horse cock sammich, mmm mmm guuud...
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Posted: 12/29/2018 9:51:45 AM EST
[#35]
Quoted:
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? |
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Posted: 12/29/2018 9:52:14 AM EST
[#36]
Quote HistoryQuoted:
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
Damn. Now I’m hungry....... |
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Posted: 12/29/2018 10:00:48 AM EST
[#37]
9/64ths, two slices. Stress relief cuts at 0, 45, 90, 270 degrees around the circumference.
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Posted: 12/29/2018 10:05:42 AM EST
[#38]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
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. Shit... now I want a fried bologna sandwich. 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
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Posted: 12/29/2018 10:06:39 AM EST
[#39]
Quote HistoryQuoted:
Stress relief cuts at 0, 45, 90, 270 degrees around the circumference. |
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Posted: 12/29/2018 10:26:32 AM EST
[#40]
Martinsville style:
2 slices Texas toast slathered in melted butter, thick cut bologna fried until just browned, melted cheese and sauteed onions. Assemble and fry on both sides. |
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Posted: 12/29/2018 10:30:01 AM EST
[#41]
1/2 to 3/4. A local BBQ joint had BBQ bologna sammiches. They were close to 1in thick. Excellent sammiches.
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Posted: 12/29/2018 2:41:51 PM EST
[#42]
Quote HistoryQuoted:
Finally ... Quote HistoryQuoted:
Quoted:
Stress relief cuts at 0, 45, 90, 270 degrees around the circumference. |
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Posted: 12/29/2018 3:22:32 PM EST
[#43]
This thread made me hungry, so I made one for lunch:
Two 1/4" slices of Waldo Bologna, 4 slices of hot pepper cheese, a fried egg, and some hot sauce.
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Posted: 12/29/2018 3:54:37 PM EST
[#44]
Quote HistoryQuoted:
This thread made me hungry, so I made one for lunch: http://turn2imaging.com/WebImages/Bologna.jpeg Two 1/4" slices of Waldo Bologna, 4 slices of hot pepper cheese, a fried egg, and some hot sauce. |
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Posted: 12/29/2018 4:05:59 PM EST
[#45]
I have a confession to make, I made fried baloney over easy fried egg, lightly toasted wonder bread (classic white)
and a little mayo this morning, all because of you, you and you
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Posted: 12/29/2018 4:17:04 PM EST
[#46]
Quote HistoryQuoted:
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
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Posted: 12/29/2018 4:33:15 PM EST
[#47]
Alabama round steak...
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Posted: 12/29/2018 4:55:19 PM EST
[#48]
Don't forget to put slits around the edges or it will curl up. Four good slits about half way to the center will do the trick.
I like mine with sliced cheese and mustard, hot sauce and pepper. |
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Posted: 12/29/2018 5:08:06 PM EST
[#49]
Quote HistoryQuoted:
Don't forget to put slits around the edges or it will curl up. Four good slits about half way to the center will do the trick. I like mine with sliced cheese and mustard, hot sauce and pepper. |
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Posted: 12/29/2018 6:54:10 PM EST
[#50]
Quote HistoryQuoted:
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. Raw onion and yellow mustard on white bread. |
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