re: Bologna Sandwich Ingredients

Apparently, it's not very common down here, but Lebonon bologna makes a great sandwich too, especially fried with melted cheese and mustard or mayo, or both.

It's not from Hezbollah country, but rather from Lebonon, PA. It tastes more like summer sausage and is made from beef.

I like it fried with a good sear, plain white or toast, always lots of mayo, sometimes mustard too.

quote:

---

Thick slice of bologna, bunny bread, french's mustard making a smiley face just like my MawMaw used to make it.

---

Man do I miss bunny bread.

Grilled w cheese on it. Fresh bread yellow mustard. Feast

quote:

---

soft white bread, like thin Sunbeam that sticks to the roof of your mouth.

---

Can't be more accurate in a description than that - practically could feel it in my mouth when I read that

I ate so much of that as a kid that I don't care if I don't eat another one.

That said, when I was eating them it was with the bologna hard fried and put on toasted bread with mustard, a nice slice of tomato and a bit of salt and pepper. Never was fond of any cheese as a kid, so that was never considered as a component.

quote:

---

My mom used to hard fry bologna in bacon grease for breakfast for me after she had cooked bacon in the mornings

---

One of my favorite fried meat meals was when my grandma would season the crap out of bone-in pork chops and fry them in bacon grease until they were dark brown. Back then there was the ongoing fear of undercooked pork being bad to eat, so all pork was cooked to oblivion, but it worked out great for the pork chops back then. Yeah, they came out kind of dry, but very tasty.

The fat would be kind of crispy around the edges of the meat and being hard fried and seasoned well made them a treat. I'll still do that every once in a while, although I do my best to stay away from too much fried food today.