Prep 1 min
Cook 5 mins
There is bologna, then there is bologna. At G&R Tavern in Waldo, Ohio, the house-made lunch meat is sliced thick and is seriously flavorful stuff, a pork and beef blend that is garlic-scented and fatty enough that when it sizzles in a skillet, it develops a wickedly savory crust enveloping the moist meat within. G & R loads it into a sandwich with sweet pickles and onion (a great condiment combo), or your choice of mustard, mayonnaise, or tomato. Fitting side dishes include a variety of deep fried vegetables and curly fries.
- Score the edges of the bologna all around so it doesn't curl up as it cooks.
- Melt the butter in a skillet and fry the bologna until crisp on the outside, but still juicy inside.
- As the bologna cooks, prepare the roll. Lay cheese on the bottom, if desired, and dress the top with mayonnaise or mustard to taste.
- Pile the hot bologna straight from the skillet into the roll atop the cheese so its heat will soften and melt the cheese. Add condiments if desired.