Small skillet warming on the stove
Add the butter or bacon grease to the skillet and let it melt, tilting the pan so the bottom is lightly coated and the fat is shimmering.
Lay the bologna slices flat in the skillet in a single layer. If the slices are thick or very round, you can make a small slit from the center to the edge with a knife so they don’t puff too much as they fry.
Bologna slices frying in a buttered skillet
Fry the bologna on the first side until the edges curl up and turn deep golden brown and slightly crisp, 2–3 minutes depending on your stove. You want those lacy, browned edges and a few darker spots for extra flavor.
Flip the bologna and continue frying on the second side until it is browned and lightly crisp in spots, another 1–2 minutes. Spoon a little of the hot fat over the top if you like it extra savory.
Crisped fried bologna with curled edges
While the bologna finishes, place the slices of white bread on a plate. If you like the bread slightly warmed, you can briefly lay each slice in the empty part of the skillet for a few seconds per side to soak up a touch of the flavor, but don’t toast it fully—you want it to stay soft.
Stack the hot fried bologna slices directly onto one slice of bread, letting any extra drippings soak into the bread. Top with the second slice of bread and press down gently so the sandwich holds together.
Assembling the fried bologna sandwich
Serve immediately on a white paper plate while the bologna is still hot and the edges are crisp, eating it with your hands and letting a little grease hit the plate—just the way porch suppers are meant to be.
Variations & Tips
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