Bbq Bologna Sandwich Recipe

Slice onion and prepare rolls

Peel the yellow onion and slice into 1/4-inch rings. Separate rings and set aside. Split the rolls horizontally but keep bottoms and tops together; lightly butter the cut sides of each roll with about 1 tablespoon of the unsalted butter (reserve remaining butter).

Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon vegetable oil and the remaining 1 tablespoon unsalted butter. When butter is melted and foamy, add the onion rings in a single layer (you may do this in two batches if necessary). Sprinkle the onions with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring or turning occasionally, until softened and browned at the edges, about 8–10 minutes. Remove onions to a plate and keep warm.

Using the same skillet over medium-high heat, lay bologna slices in a single layer (work in batches if your pan is small). Lightly score the edge of each bologna slice with a shallow crosshatch to help it curl less while cooking. Cook for 2–3 minutes per side until edges are nicely browned and slightly crisp. Reduce heat to medium and spoon about 1 tablespoon of barbecue sauce onto each slice, spreading to coat the top side. Flip the bologna and warm the sauced side for 30 seconds so the sauce adheres but doesn't burn. Remove to a plate.

Preheat the oven broiler or a toaster oven. Place the buttered rolls cut-side up on a baking sheet. On the bottom half of each roll, layer two slices of sauced bologna. Top each stack with an equal portion of the grilled onions. Place a slice of Swiss cheese over the onions and bologna. If using pickles or mustard, add mustard to the top bun and pickles on top of the cheese or under it as preferred.

Broil on the top rack until the cheese is melted and edges of the roll are toasted, about 1–2 minutes — watch carefully to avoid burning. Alternatively, place in a 375°F (190°C) oven for 4–6 minutes until cheese melts and rolls are warmed through.

Remove sandwiches from oven. Spoon any remaining barbecue sauce over the bologna layers if you want more sauce (up to the remaining 2 tablespoons). Close sandwiches with the top rolls. Cut each sandwich in half if desired and serve hot.