Chris ' Smoked Bologna Sandwich Recipe
Steamed bun, mustard, onions, kraut, and Chris ' Famous Chili Sauce
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Ingredients
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Sandwich Components
Chris' Famous Chili Sauce
Method
Chris' Famous Chili Sauce
- 1
Cook base
Heat 1 tsp vegetable oil in a small skillet over medium heat. Add 4 oz ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 4–5 minutes. Drain excess fat if necessary, leaving a little for flavor.
- 2
- 3
Build sauce
Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add 3 tbsp ketchup, 1/4 cup beef broth, 1 tsp Worcestershire sauce, 1 tsp chili powder, 1/2 tsp paprika, 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
- 4
Simmer
Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened and flavors meld, about 8–10 minutes. If it becomes too thick, add a tablespoon or two of water or broth to reach a spreadable consistency. Taste and adjust seasoning.
- 5
Finish
Remove from heat and keep warm while preparing the bologna and buns. The sauce should be thick but spoonable—this is Chris' Famous Chili Sauce.
Sandwich Assembly & Bologna
- 6
- 7
Butter and toast
Melt 2 tbsp butter in a large skillet over medium heat. Butter the cut sides of the split steamed buns (or rolls). Place the buns cut-side down in the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.
- 8
Cook bologna
In the same skillet over medium-high heat, add the remaining melted butter and place the 8 oz (typically 4 slices of 2 oz each or adjust to thickness) thick-cut bologna slices in a single layer. Cook until edges are crisped and browned and the slices take on smoky sear marks, about 2–3 minutes per side. Press gently with a spatula for even contact.
- 9
Assemble sandwiches
Spread about 1 tablespoon yellow mustard on the bottom half of each toasted bun. Place 2-4 slices of the hot smoked bologna on each bottom bun (adjust to fit bun size). Spoon generous amounts (about 2–3 tbsp) of Chris' Famous Chili Sauce over the bologna. Top with sliced onions and about 1/4 cup sauerkraut per sandwich (divide the 1/2 cup between two sandwiches). Finish with the bun tops and press lightly.
- 10
Serve
Serve immediately while hot. Provide extra chili sauce, mustard, and pickles on the side if desired.