Lunch: Sautéed Bologna with Onions, Squash, Mushrooms and Spicy Mustard on a French Baguette

Difficulty: Easy

Prep Time: 5 min

Cook Time 15 min

Serves (2)

Sorry, Ms. Propriety, this sandwich is a mess. Elbows will probably be placed on the table, and multiple napkins will definitely be used. Sautéed vegetables work together providing a rich body to the sandwich, while fried bologna and brown mustard combine for the perfect salty spice. Add in a light layer of mayo on a toasted baguette, and say goodbye to 4th grade lunch-ables.

Ingredients: 1/3 lb thin sliced all-beef bologna, 3 cups fresh spinach, 1 French baguette, 1 small yellow squash, 4 white mushrooms, 1/2 medium onion, 1/2-1 tsp garlic powder, spicy brown mustard, mayo, salt and pepper to taste

Thinly slice onion, squash, and mushrooms. Mince spinach.

Place onions and squash in oiled pan over medium-high heat. Sauté until onions begin to brown. Add mushrooms and spinach. Add garlic powder, salt, and pepper. Sauté for 3 min adding additional oil if necessary.

Slice bologna into strips and add to pan. Cook for additional 5-7 min.

While bologna is cooking, slice baguette into 2, 6" pieces. Cut open pieces and add a light layer of mayo to one side. Toast. Remove bologna mixture from heat and place on toasted bread. Top with spicy brown mustard