Bologna Melt Recipe

Heat a 10–12 inch skillet over medium heat. Add 1 teaspoon oil. When shimmering, add the thinly sliced onion and spread into an even layer.

Season the onions with 1/4 teaspoon salt and a pinch (about 1/8 tsp) black pepper. Cook, stirring every 1–2 minutes, until the onions are softened and lightly browned, about 6–8 minutes. Reduce heat slightly if they begin to brown too quickly. Remove from pan and set aside.

Prepare bread

Spread 1 teaspoon mayonnaise on the inside of one slice of bread if using. On the outside faces of both bread slices, spread 1 tablespoon butter each (total 2 tbsp). Set assembled bread ready in the order you'll grill.

Using the same skillet used for onions (wipe out excess oil if necessary) or a clean skillet, warm it over medium heat. Arrange 3 slices of bologna in the skillet in a single layer. Cook 1.5–2 minutes per side until edges are lightly crisped and browned. Flip and crisp the other side. Remove bologna to a plate; repeat with remaining 3 slices if your pan can't fit all at once.

On one buttered-outside slice of bread (butter side down in the pan), place 3 warm bologna slices stacked evenly, then half of the grilled onions, then 1 slice of cheddar. Top with the remaining 3 bologna slices, the rest of the onions, and the second slice of cheddar. Place the second piece of bread butter side up on top to form the sandwich.

Place the assembled sandwich in the skillet over medium-low heat. Cook gently 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and melt the cheese.

Remove sandwich from skillet and let rest 1 minute. Cut in half on the diagonal or down the middle.

Place sandwich on plate alongside a bag of chips (open bag or place chips in a small ramekin) and an optional pickle spear. Serve immediately while hot.