Fried Bologna Sandwich

Discussion in 'Dining and Food' started by HD Lady, Jul 7, 2017.

  1. HD Lady

    HD Lady Beach Fanatic

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    I know this post Wil have comments from both sides of the fence. How many of you secretly still enjoy a fried Bologna Sandwich? Wondering if anyone out there is still down to earth enough to admit it?
     
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  2. gumby

    gumby Beach Lover

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    I`m not ashamed to admit it. Nothing like a thick cut of bologna fried up in a cast iron skillet and topped off with a slice of cheddar. A little lettuce, tomato and mayo and I`m all over it.
     
  3. James Bentwood

    James Bentwood Beach Fanatic

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    Sounds better than raw but never had either and never will. What is it anyway? I don't think I want to know but have a morbid curiosity.
     
  4. Lake View Too

    Lake View Too SoWal Insider

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    It just can't be better than fried spam, can it?
     
  5. steel1man

    steel1man Beach Fanatic

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    Love love fried Bologna( don't forget to slit it first), fresh Maters,and slice of onion and Mayo....two please......
     
  6. John G

    John G Beach Fanatic

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    There was / is a German Place in Niceville where you can actually buy high quality bologna from the old country.

    Mines on Rye with Good Mustard.
     
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  7. Teresa

    Teresa SoWal Guide Staff Member

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    No on the boloney. But I do remember cold boloney sandwiches as a kid. We ate 'em. I don't remember why.
     
    Last edited: Jul 9, 2017
  8. fletch7245

    fletch7245 Beach Lover

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    led it Kentucky steak.
    Bologna sausage, sometimes phonetically spelled baloney (/bəˈloʊni/),[1] known in Europe as a Lyoner, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of lard, originally from the Italian city of Bologna (IPA: [boˈloɲɲa] ([​IMG] listen)). Aside from pork, bologna can alternatively be made out of chicken, turkey, beef, venison, combined or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor.[2] U.S. Government regulations require American bologna to be finely ground[3] and without visible pieces of lard.
     
  9. gumby

    gumby Beach Lover

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    ^^^^ Now that you gave the history lesson on Bologna- it sounds all the better. ^^^^^^ :eek:
     
  10. 30A Skunkape

    30A Skunkape Mr. Small Box

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    I have not had a fried bolonga sandwich in about forty years, but recall my grandpa making them for me when I was a kid. He was a rebel and cut no slit, resulting in a satisfying doming of the meat as it trapped steam then "pop" after critical mass was reached. I loved it!
     
  11. Leader of the Banned

    Leader of the Banned Beach Fanatic

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    I've had it sauteed.
     
  12. John G

    John G Beach Fanatic

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    Sounds like several of us enjoy this! Different ways. Maybe something to it...
     
  13. ThirtyAGal

    ThirtyAGal Beach Lover

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    If you are from Tennessee it is required eating!
     
  14. BlueRaider

    BlueRaider Beach Crab

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    We are from Tennessee, and you are 100% correct. We eat it as an appetizer sometimes, as well, with toothpicks and some quality mustards of our choice. Our alma mater sells it at the baseball concession stand.

    High Five: Craziest Concessions in College Baseball
     
  15. Maystrong

    Maystrong Beach Lover

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    Seacrest Sundries had it on our menu for a couple years. Not many takers down here! So we did away with it. But it was soooo good, we hand sliced a big thick piece, fried it up on white bread with onion & mustard. Ummmm, now I'm craving one!
     
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  16. deborsk

    deborsk Beach Lover

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    Make mine with sweet relish and catsup on white bread...my favorite Sunday lunch made by my dad after church on Sundays when I was growing up in Pittsburgh. Still make it occasionally. Yum..
     

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