Bologna And Cheese Sandwich Recipes

Steps:

• Make the pimiento cheese: Combine the cheddar, cream cheese, mayonnaise, onion, pimientos and harissa in a medium bowl and mix together. Season to taste with salt and pepper.
• Assemble the sandwiches: Spread a thick layer of the pimiento cheese on the rolls and top each with 2 bologna slices and some lettuce.

Steps:

• 1. Put a slice of cheese of one side of the bread and piece of bologna on the other piece of bread and put together to make your sandwich.
• 2. Enjoy!

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place 1 slice of bread in the air fryer basket and cook for 1 minute. Transfer to a plate. Repeat with remaining slice of bread.
• Remove casing from bologna. Using a knife, make 4 slits to prevent curling. Place bologna in the basket of the air fryer and cook for 3 minutes. Flip bologna over and cook for 3 minutes more.
• Spread mayonnaise on 1 slice of bread, mustard on the other. Assemble sandwich by layering cheese, bologna, tomato, and lettuce on 1 piece of bread and top with other piece of bread.

Steps:

• Run bologna and cheese through food processor or meat grinder.
• Stir in chopped sweet pickles and miracle whip.
• Season to taste.
• Store in covered container in refrigerator for no more than 5 days.
• Chopped boiled eggs can be added, but shelf life will be decreased.

Steps:

• 1. Process in food processor bologna, cheese, and onion. Stir in remaining ingredients. Refrigerate until ready to serve.

Steps:

• Prep:.
• Slit the bologna in 4 places alond the side to 1/2 to middle (like a pinwheel) to prevent it from curling when fried.
• Mayo one side of 2 slices of bread (I prefer to grill with mayo -- browns better than butter -- a trick I learned from a diner).
• Add small pat of butter to grease a non-stick frying pan on medium. Add the bologna. Fry to your liking turning frequently as not to burn. Transfer to one piece of your bread on the un-mayo side.
• Fry an egg. You will have plenty of grease to fry it inches Poke yolk. Flip. Add a slice of cheese to cooked side. Fry it through. Transfer to on top of bologna.
• Put other slice of bread over. Mayo side out. Transfer to fry pan. Grill it like you would a grilled cheese sandwich. I put Frank's Red Hot cayanne pepper sauce as a condiment. (milder than Tabasco) -- use whatever condiment you want or leave it plain! Super YUMMY!

Steps:

• Place one slice of buttered bread, butter-side down, in a skillet on medium heat. Lay American cheese, bologna and provolone cheese, and top with the remaining bread slice, butter-side up. Cook covered until lightly browned. Flip and cook covered on other side until lightly browned.