Prep Time: 5 min
Cook Time 10 min
Forget slimy bologna on white bread. This sandwich leaves the playground lunchbox behind, and kicks bologna into adulthood. With cracked pepper, crunchy onions, sweet mustard, and a cooling cucumber finish, bologna has made a bold comeback.
Ingredients: Sandwich—2 slices whole wheat bread, 6-8 thin slices BEEF bologna, cucumber, onion, mayo Mustard Sauce—2 tsp mustard, 1 tsp mayo, ½ tsp brown sugar, cracked black pepper to taste
Mix 2 tsp of mustard, 1 tsp mayo, ½ tsp brown sugar, and cracked pepper in small bowl. Set aside.
Heat pan with butter over medium heat. Spread light layer of mayo on outside of each slice of bread. Set bread aside. Cut ¼ inch slice of onion as if about to make onion rings. Cut slice of onion in half. Once pan is heated, place onions in pan until caramelized—adding extra butter and/or oil if needed. Resist the urge to add salt to the onions.
While onions are caramelizing, score each slice of bologna to the center to prevent bologna from curling while frying. Set aside. Peel cucumber. Thinly slice the cucumber lengthwise into strips, being careful not to cut into the seeds. A mandolin would work well here if available.
(Amount of cucumber will vary depending on the size of bread slices being used. Slice enough cucumber for two layers on sandwich.)
Once onions are caramelized, move to sides of pan and place bologna in pan. Do not overcrowd the bologna or slices will not fry evenly. Fry each side for about 30 seconds. Remove bologna from pan and place on bread slice (non-mayo side). Drizzle mustard sauce over bologna. Add caramelized onions and cucumber slices. Place other slice of bread on top (non-mayo side). Place sandwich in pan and crack pepper over mayo on outside of bread. Fry each side for 1 min. Slice sandwich in half while in pan to help warm the center. Remove from heat.