quote:

Originally posted by michaelgemmell

Any reason NOT to try these suggestions with ordinary Oscar Meyer bologna? I’d buy a chub of unsliced, but I already have the OM on hand. Is it just too thin to fry? Thanks for your suggestions.

When I was a kid, 100 years ago, my mom made us fried baloney sandwiches quite often. Until I met ROADFOOD, I thought I was the only kid that ever ate them. My mother used regular thin sliced baloney and would cut 3 or 4 slits around the edges (to prevent it from curling). She would put a couple of slices of the crispy edged pieces on white bread for sandwiches for us. We loved it. I never saw or heard of them again until we started taking trips to Newfoundland and Labrador in the 80’s. We stayed at a Bed and Breakfast place where we elected to have all of our meals. Once a week, "Newfie steak" was the entree. It was a really thick slice of baloney which was fried and put on the plate with our potatoes and vegetables. It was fine, but my mom’s sandwiches were the best![:p]