Fried Bologna Recipe
Thick-sliced Brasstown grass-fed all beef bologna, fried crisp and topped with pepper jack cheese and wasabi slaw on toasted pumpernickel bread
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Ingredients
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Main Ingredients
Method
Cooking Directions
Prepare the Wasabi Slaw
In a large mixing bowl, combine the shredded cabbage, grated carrot, wasabi paste, mayonnaise, apple cider vinegar, salt, and black pepper. Mix well and refrigerate for at least 30 minutes to let the flavors meld.
Fry the Bologna
In a skillet over medium heat, add the thick-sliced bologna. Fry until crispy and browned on both sides, about 3-4 minutes per side.
Add Cheese
Once the bologna is crispy, place a slice of pepper jack cheese on top of each bologna slice and cover the skillet for a minute until the cheese melts.
Toast the Bread
While the bologna is cooking, toast the slices of pumpernickel bread until golden brown.
Assemble the Sandwich
On each slice of toasted pumpernickel, place a slice of the fried bologna with melted cheese, then top with a generous amount of wasabi slaw. Close the sandwich with another slice of toasted bread.
