I was confused at first because there was no specific mustard mentioned,(yellow or spicy brown). Fortunately, growing up in the New "Yauk" area, had to go with the spicy brown. It just gives the recipe that certain "Je Ne Sais Quoi" that is lacking.

Try Garlic Bologna....wonderful.

I love my Oscar Myer bologna on a buttered toasted plain bagel with cream cheese mmm mmm good

I loveeeeeeeee fried bologna but not had one since a kid. Be sure to cut some slits in the sides of the bologna when frying or it will curl up and won't lay flat on the bread. Fried bologna sandwich, popcorn and Kool aid....oh, the Saturday nights that brings back!!!! :)

Mmmmmm :) I know what I'm having for lunch today!

Company's-a-commin' bologna:

3 slices bologna diced, 2 slices American Cheese diced, 2 tbsp. diced green pepper, 2 tbsp. mayo. Mix all together, spread on split hot dog buns. Broil until cheese melts and buns start to brown. Yummy yummy yummy. Bubba, Alabama

Toast 3 slices bread, butter all, layer, bread mayo cheese bologna bread mustard tomato salt pepper lettuce pickle bread. The ultimate sandwich

Garlic bologna w/ mayo, can add cheese

2 slices of white bread, mustard,bologna,cheese, pickles, tomatoes, onions,and chips!!! I put chips on every sandwich that I eat!!

OMG!!!! This is the best I have eaten in years. I forgot how good bologna, potato chips, mustard, and white bread are in combination, and the "push to crush" is the key!!!

Where I was born, bologna was more than the stuff you got when you couldn't get better. It was, in fact, part of the cultural fabric of the place. I am referring to Newfoundland, Canada.

"Newfie steak" is so intrinsic to the local diet (similar to Hawaii and Spam) that it is part of the ceremony to induct honorary members of the society.

NOT the skinny, flat, thin, tasteless crap you find wrapped in plastic from O.M. but a wax coated, cloth cased full sausage. Sliced in 1/4" to 1/2 inch slices, fried over low heat to get full thermal penetration and put on to 2 thick slices of homemade bread (because who could afford store-bought?)

Wonderful white trash island cooking. Served with butter and mustard and(or) Chow Chow. True gourmet cooking'!

If you think that is good try frying the bologna til almost burnt, apply mustard on the bread and eat. Yumm

Always, always use potato chips (personal preference required)! I find that salt & vinegar or barbecue add a nice piquant flavor and that it adds a nice balance with the crunch of the chips to the smoothness of the bologna. Now the hard part is deciding which wine to pair with this delectable meal!!!

Fry a couple slices of bologna til nearly burnt then put it on white bread with some Head Country BBQ sauce. YUM!!! My kinda barbecue ;O)

Has anyone out there had Lebanon bologna (made in PA Dutch/Amish community)? A smoked meat, also comes in a "sweet" version. Definitely different than Wunderbar (we call this minced bologna) but when you try it, you love it. It is great cold, but a popular sandwich around here is a thick slice of Lebanon bologna grilled in a pan with butter, served warm with a spicy brown mustard on pretzel bread...yum!