Bologna & Cheese Recipe

Prepare spreads

Spread 1 teaspoon of mayonnaise on one slice of bread and 1 teaspoon of yellow mustard on the other slice. Set the slices aside on a clean work surface.

Butter bread

Spread the 1 tablespoon of unsalted butter evenly over the outer sides of each bread slice (the sides that will face the pan). This will create a golden crust when grilled.

Assemble filling

On the unbuttered side of one bread slice (the mayo side), layer 6 slices of bologna in a single even layer. Season the bologna lightly with 1/4 teaspoon black pepper. Place 2 slices of cheddar cheese on top of the bologna. If using, add leaf lettuce and 3 dill pickle slices on top of the cheese. Close the sandwich with the mustard-spread bread, buttered side out.

Cook (pan-fry) - stovetop

Heat a nonstick or cast-iron skillet over medium heat. Once hot, place the sandwich in the skillet, buttered side down. Cook for 2.5–3 minutes until the bottom is golden-brown. Press gently with a spatula, flip the sandwich, and cook the other side 2–3 minutes until golden-brown and the cheese is melted. If the cheese needs more time to melt, lower the heat to medium-low and cover the pan for 1–2 minutes.

Alternative: no-cook

If you prefer not to cook, assemble the sandwich as above without buttering the outer bread. Serve cold or at room temperature. For slightly softened cheese, allow the assembled sandwich to rest at room temperature 10–15 minutes before serving.

Slice and serve

Remove the sandwich from the pan and transfer to a cutting board. Let rest 1 minute, then slice in half diagonally or down the middle. Serve immediately.

Storage

If making ahead, keep components refrigerated separately up to 24 hours (bologna, cheese, spreads). Assembled cold sandwiches are best eaten within 24 hours. Reheat cooked sandwich in a skillet over low heat for 2–3 minutes per side or in a 350°F (175°C) oven for 6–8 minutes until warmed through.