Fried baloney was a tasty sandwich made
usually by my father for me and my brother
when we were between seven and twelve years
It was one of the sandwiches he liked along
with fried salami.
I know we used kosher baloney and salami and
either white or rye bread with Guldens brown
My father passed away last week and this topic
brought me back to such a warm, comforting memory.
How powerful, the memories associated with food.
When I was in grade school, one of the biggest hits our lunch staff came up with was Hot Baloney and Cheese sandwiches. They were a hamburger bun with a piece if baloney, american cheese, and a mustard based sauce. They were wrapped in aluminum foil and baked and were far and away one of the fondest memories I have of the grade school lunch experience. I’d get three and two milks, one chocolate, one white.
Another delicacy of my youth was one of my mom’s favorites. She would buy something that out butcher recognized as "Hillbilly Meat", then fry it up with pepper cheese. I found a local place that sold the meat years ago and got my kids eating it for lunch. I think the meat was called Ham Sausage in reality, but I’ll have to check with mom.
The FRIED that I have experienced have been grilled or pan-fried…not deep fat fried.
Never had a "fried" bologna sandwich. When you all say fried do you mean deep fried or pan fried in a skillet? I’d like to try it.
As for the "curl" We did used to make "boloney bowls" when I was a kid. We’d put a piece of kraft cheese on a slice of OM bologna and put it in the microwave for about 45 seconds. It was a simple and tasty treat for us kids in our early teens.
Cora, we still have the best hot bologna right here in Charleston. I remember the A&W you’re talking about over on the west side.
The best I know of is down in South Charleston at Romeo’s. . . great tangy sauce, lots of lettuce and tomato and a thick slice of onion on an oversized sesame seed bun. It’s a southern WV thang.
This is something I’ve never eaten, because it didn’t appeal to me. However, I’m wondering if it comes out like porkroll. Anyone know?
When I was a kid growing up in Oklahoma, Webean, my mom used to fix bologna simmered in BBQ sauce and served on a hard roll, also known as a kaiser, or a bulkie, depending on where you live.
My other favorite way to fix a hot bologna sandwich was to fry it in Worcestershire sauce, and serve it on a roll as above.
Good eating either way.
Had a superb fried bologna sandwich in Ashland , Ohio lst summer at a small drive-in off the main highway from the north. Just wondered if any body had an idea of the geographic range where fried bologna sandwiches are offered?
I had never heard of fried bologna sandwiches before attending my first Buffalo Bill’s game at Wilson stadium. It is one of the local specialties they serve there. I can’t say I have been intriuged enough to try one yet, as I usually go for the beef on wick instead. Bsed on this thread, fried bologna is not as "local" as I had thought.
oh and i forgot to mention they are hot.
NASCAR driver Eliott Sadler has a bologna burger resturant in Emporia,Virgina. It is good i have ate there. I love the thick Bologna slices.
Amen Paul, and that is how I fry mine now.
Dennis in Cary
your momma figured it out cause if you did not cut the edges, it curled up and you could not make a decent sandwich out of it.
Paul E. smith
I prefer the Bryan thick-sliced to the OM, but either will do. Just make sure it gets good and crispy…
Blue Smoke, in New York City (believe it or not) has a great grilled bologna sandwich with onions and a great sauce. I also love the grilled (Fried?) sandwiches that my mother would make with "Spam".
Best to all.
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