Bologna And Cheese Salad Recipes

Steps:

• Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
• Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
• Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
• Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
• In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
• In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.

Steps:

• In a small bowl, whisk together oil, vinegar, and lemon juice. Season with salt and pepper and place in refrigerator. Roughly chop all lettuces and place in bowl. Lightly toss in the pine nuts. Heat oil in saute pan over low heat. While oil warms, spread mortadella into individual sheets. Place dollop (little less than an ounce) of Gorgonzola in the center of each slice and fold mortadella up and around the cheese to form a package. Twist once, and insert toothpick to hold bundle in place. Place the packages in the saute pan and cook about 2 minutes until crispy. Flip and cook 2 minutes more. Remove to paper towel lined plate. Keep warm.
• Pour vinaigrette over salad and toss gently with fingertips. Divide salad between 4 places. Place 2 meat parcels on top and crack fresh black pepper over each plate.

Steps:

• Combine all the ingredients together.
• Cover and chill until ready to use.
• Makes about 1 quart of spread.

Steps:

• In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.