SERVES
4 large sandwiches
INGREDIENTS
For the bologna
8 thick slices beef or pork bologna
1 tablespoon butter
1 tablespoon oil
For the bread
4 sandwich buns or thick white bread rolls
2 tablespoons butter (for toasting)
Classic toppings (choose what you love)
4 slices cheddar, American, or Swiss cheese
Pickles or pickle chips
Mustard
Ketchup
Mayonnaise
Optional extras (highly recommended)
Caramelized onions
Fried egg
Tomato slices
Lettuce
Hot sauce
INSTRUCTIONS
- Prepare the bologna
Cut 3–4 small slits around the edges of each bologna slice.
(This keeps it from curling and helps it cook evenly.) - Fry the bologna
Heat a skillet over medium heat.
Add butter and oil.
Place bologna slices in the pan.
Cook 2–3 minutes per side until deeply browned, blistered, and slightly crispy on the edges.
Remove and keep warm. - Toast the bread
Butter the cut sides of the buns.
Toast in the same skillet until golden and crisp. - Melt the cheese
Place cheese directly on hot bologna slices in the pan.
Cover for 30–60 seconds until melted. - Assemble
Bottom bun
Cheesy bologna (stack 2 slices per sandwich)
Pickles
Sauce of choice
Top bun
Serve immediately while hot and juicy.
OPTIONAL UPGRADES
DINER STYLE
Add caramelized onions and yellow mustard.
BREAKFAST STYLE
Add a fried egg and American cheese.
SPICY STYLE
Add hot sauce, pepper jack cheese, and jalapeños.
SOUTHERN STYLE
Serve on toasted white bread with mayo and tomato.
TIPS FOR BEST FLAVOR
Use thick-cut bologna — thin slices won’t crisp properly.
Don’t rush the browning; dark edges = flavor.
Butter + oil gives the best color and taste.
Eat hot — this sandwich is best fresh off the pan.
WHY THIS SANDWICH HITS SO HARD
Crispy edges
Smoky, salty meat
Melty cheese
Soft toasted bread
Pure nostalgia comfort food