My best bologna sandwich, place bologna on slice of your favorite bread. Spread peanut-butter on the second slice of bread,then on the peanut butter, spread on some mayonnaise, then on top of mayo, spread a little grape jelly on. Add a few slices of banana. Now on top of the bologna,add two or three slices of fried bacon. Slap it all together and you're tasted a bit of heaven.

Use bologna from Piedmont Processing in Piedmont Missouri. They make their own from pork and beef. No preservatives and it is the best bologna in the whole world. No water added. Have them slice it 1/4 inch thick, use fresh toasted or non toasted bread, Miracle Whip on both pieces of bread and slices of home grown tomatoes. Heaven!!!

Start with 2 slices of "Gummy White Bread" The stick to the roof of your mouth bread...Fry lots of thin bologna in bacon grease until almost leathery. Slather both pieces of bread with Miracle Whip. NOW, THIS IS IMPORTANT!!! Take bologna direct from the hot bacon grease, PILE IT ON and don't drain or pat dry. Eat while HOT!!! To DIE FOR!!

When I was growing up bologna was referred to as bogus steak. We had fried bologna served with tomato gravy and we had cold bologna sandwiches, always smothered in miracle whip mayo. It tasted so much better when I was a kid!

U really need to fry the bologna in real butter but make a slice in it so it doesn't bubble up and toast the bread.

I add 1 sliced hard boiled egg along with the mustard and onion and mayo. yummumm

All these years I never knew how to make a sandwich... WOW required bread at that!!! LOL For a good bologna sandwich you put mayonaise and mustard on the bread then the bologna!!!!!! This is for those of you that didnt understand the recipe above LOL JEJE!!

Have you ever tried it with mustard and a little sugar.. as you fry the bologna in the pan flip it over twice and then sprinkle a little sugar on it while it's still in frying pan and then add the mustard to bread.. That's how I role with my bologna and been eating it forever just like that.

I had been forgetting the bologna. That makes all the difference in the world. Now my kids can eat healthy. Thank you, thank you, thank you!!!

This blog was great fun! I have my grandmother's Culinary Arts Institute Encyclopedic Cookbook by Edith Berolzheimer. On page 386, there is a recipe for bologna cups with peas. You are instructed to spread the bologna slices with fat and broil. They will curl into cups which you then fill with peas. Serve with rice and tomato wedges. I've never made this, but love the idea of it. Not sure we've ever eaten bologna since I married 37 years ago, a man who won't have it!

I'm glad the above recipe calls for "Then clean up."

WOW, what a great recipe! And to think that I was googling around for a beef marinade this afternoon when I came across this gem. When we were small, my brother and I would make baloney sandwiches on soft white bread, wrap them in WAX PAPER (!) and then sit on them. Absolutely divine! We called them, curiously enough "sat on sandwiches". These days, I like a baloney sandwich with American cheese and French's yellow mustard!!!!!!!

I got VERY daring with this recipe.....I fried my bologna....WOW!!!!

Don't know what I would have done without this one, its now a new family tradition on holidays.

Slather one slice white bread with crunchy peanut butter the other with miracle whip add lettuce (as much as you like). Bologna drizzle yellow mustard over all slap together and slap your momma !!! We used to call this a farmer sandwich growing up enjoy.

I had jumbo New Orleans style barbeque shrimp on the menu for tonight but read all 6 pages of comments with lots of grins and giggles. I wonder, "Did this kill Elvis"???

Maybe if I had only read this before my past two marriages.

Made me hungry for Bologna and headed to the grocery. They had 10 - 1 lb. packs of Eckeridge on sale for ! You guessed it!

The comment about making a salad was still on my mind.

-1/2 cup pecans
-2 eggs hard boiled
-10 slices bologna
-1/2 cup mayo
-2 stalks celery
-1/2 medium onion
-1 medium jalapeno remove seeds
-pinch ground cayenne
-1/2 tsp horseradish
-1/3 cup sweet pickle relish

Place pecans in food processor and grind to very fine floury consistency. Add boiled eggs, mayo, bologna, garlic, and pinch of cayenne and grind to a smooth puree.
Add jalapeno, sweet pickle relish, onion and celery. You really don't have to slice and dice if your good with a food processor. Mince the celery, jalapeno and onion or just pulse to thoroughly mix and/or process to the consistency you prefer.

Quick, simple, delicious....

I placed a thick layer on a single slice of homemade wheat bread with a tomato slice on top but you take your pick. White bread is probably a good choice too but use a slice top and bottom.

As a puree with a touch more mayo or a couple of tablespoons of sour cream, set this out with wheat thins and club crackers as an Hors D'oeurve just to see if anybody figures out what this tasty dish was made with. Lay it on the cracker or chip with a finely sliced pie slice of tomato, dust with fresh minced parsley. Elegant and delicious. See if anybody comments on the "secret ingredient".

Will probably whip up a batch of tortillas tomorrow and try that with fried bologna. Have to add refried beans on the tortilla as the first step and then top it with a little chopped green onion, shredded cheddar, and some salsa but the basic idea sounds very tasty.

Then that sandwich with un--fried or boiled bologna, mayo mixed with a little mustard and sliced avocado sounds intriguing.

6 web pages of replies! Maybe the author should consider a new web page dedicated to the virtues and artistic challenge of the fine cuisine of bologna.

Somebody said Germany but I always thought this was of Italian origin. Hmmmm.... basile should work here somewhere?

Allen