Bologna Sandwich Recipe

Prepare produce and condiments

Wash the tomato and lettuce. Pat the lettuce leaves dry with a paper towel. Slice the tomato into two 1/4-inch slices. In a small bowl, mix mayonnaise and mustard until combined; set aside.

Season tomato

Lay the tomato slices on a plate and sprinkle the salt and black pepper evenly over both slices.

Toast bread (optional)

If you prefer a toasted sandwich, heat a skillet over medium heat. Spread the butter on one side of each bread slice. Place bread butter-side-down in the skillet and toast 1–2 minutes until golden. Remove and keep buttered side up. Alternatively use a toaster and butter after toasting.

Toast or warm bologna (optional)

If you like warm, slightly crisped bologna, heat 1 tsp oil in the same skillet over medium-high. Add the bologna slices in a single layer and fry 30–60 seconds per side until edges brown lightly. Remove to a paper towel-lined plate to drain. If you prefer cold bologna, skip this step.

Assemble sandwich

Spread the mayonnaise-mustard mixture evenly over one slice of bread. Place the cheese slice on top of the dressed bread. Layer the bologna slices evenly over the cheese, then add the seasoned tomato slices, and top with the lettuce leaves. Finish with the second slice of bread, buttered/toasted side outward if you toasted the bread.

Serve

Cut the sandwich in half crosswise if desired. Serve immediately with optional sides (chips, pickles).

Wipe the skillet with a paper towel while still warm to remove excess oil. If any small browned bits remain, deglaze briefly with a splash of water and wipe clean. Let skillet cool before washing.