Ground Bologna Sandwich Spread Recipes

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Grind the bologna and eggs in a meat grinder with a medium blade.
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

Steps:

• 1. Remove casing from pieces of bologna; put 1 piece of bologna, 1 piece of onion and a few of the pickles through grinder. Repeat until all have been through the grinder.ending with bologna piece.
• 2. Combine all in a medium bowl and mix with remaining ingredients adding more of each as needed to make a great spread...
• 3. Spread on your favorite bread add lettuce if desired..
• 4. Bologna. Note: Use only sweet pickles, drained, use the whole jar ; if you use sweet pickle relish it will make the spread to wet.

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
• In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
• Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

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.

Steps:

• For the chipotle-mayonnaise spread: Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use.
• For the bologna: In a large pan on medium-high heat add the oil. Add the bologna chunks to the hot oil. Saute while tossing to brown all sides, about 8 minutes. Add the onions and season lightly with salt and a few grinds of pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard, and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce in the pan.
• To assemble the sandwiches, slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. To serve as a smaller bite, cut the toasted bread into 1/4ths and continue to top as directed.

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:

• Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

Steps:

• Using a grinder, grind up and your bologna and all your pickles in a bowl.
• next add about 5 tablespoons of light mayo , or more to your taste, and mix well.
• finally enjoy on your favorite bread, or stuff in pita pockets for quick and easy snacks.