Prep 20 mins
Cook 0 mins
This recipe my dad and my husbands dad both made when we grew up. I love it. You can use a food processor, but using a grinder is the best! We made it with a cast iron food grinder and it just don't get any better. Also, don't use slice bologna or cheese if you can help it. Getting a chunk from the deli if possible it best. Consistency is the key to this recipe. It really changes the taste. This is great t take to parties. cut bread into 4's to make it grabable. Note: I will have to remake recipe to get measurement on mayo. I never measure. I just go on consistency. Add until nice and spreadable.
- 2 lbs bologna
- 1 lb American cheese
- 4 dill pickles
- 8 eggs
- 1 loaf bread
- 1 teaspoon lemon juice
- grind bologna, cheese, pickle, boiled eggs.
- mix all together adding mayo. (and recently I started adding lemon juice so it cuts down the salty taste. I add 1 to 2 tsp to desired taste. If you like the salty taste, skip this.).
- once it is spreadable, place between 2 slices of white bread.
- Note: you can also add onion if you like.
Hey Thank You for this Recipe Have'nt Had this in Years a lady who lived near me many many years ago used to make this for our family and we loved it very much and my Dad always would talk about this recipe after she had passed away and "I had found this by searching and "I just wanted to Say Thanks for Submitting it "I will try it and "It Sounds Exactly how She Had Once taught me when "I was a child how to make it "I am certain it will be very Delious Thank You "Sincerly Barb
I make this a little different. I agree with the chunks of meat and cheese for consistency. I use the same amount of cheese as bologna. I use eggs and pickles, but I use sweet pickles instead of dill. The other additions I make are onion and pimentos. I also add pickle juice in addition to mayo. I plan to make it this weekend so I may add a picture:) BTW- People in eastern Kentucky call this "Funeral Parlor Salad".