Fried Bologna Sandwiches Southern Style
Elevate your lunch game with these indulgent Fried Bologna Sandwiches Southern Style, a comforting classic that’s crispy, cheesy, and bursting with bold Southern flavors. Featuring golden-fried bologna slices, tangy pickle chips, juicy tomatoes, crisp lettuce, and creamy layers of mayonnaise and Dijon mustard, this sandwich is a delightful balance of textures and tastes. Served on buttery toasted white bread with melted cheddar cheese, it’s a quick and hearty meal ready in just 15 minutes. Perfect for a nostalgic Southern-inspired treat, these sandwiches are ideal for casual lunches or a crowd-pleasing snack.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 bologna slices
- 2 tablespoons butter
- 4 slices white sandwich bread
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 8 slices pickle chips
- 2 cheddar cheese slices
- 2 leaves lettuce
- 1 medium tomato
- 0.25 teaspoons black pepper
Instructions
Slice the tomato into 4 even rounds and set aside.
Heat a skillet over medium heat. Once hot, add the bologna slices to the skillet. Use a knife to make two small cuts on opposite ends of each slice to prevent curling.
Cook the bologna slices for 2-3 minutes on one side until they develop a crispy, golden edge. Flip and cook for another 2-3 minutes. Remove the fried bologna from the skillet and set aside.
In the same skillet, reduce the heat to low. Butter one side of each slice of bread using about 1/2 tablespoon of butter per slice.
Place 2 slices of bread into the skillet, buttered side down. Toast for 2 minutes until golden and crispy, then remove them from the skillet. Repeat with the remaining slices.
Spread 1 tablespoon of mayonnaise on the unbuttered side of each piece of bread.
On 2 slices of toast, layer 2 slices of fried bologna, 1 slice of cheddar cheese, 1 lettuce leaf, 2 tomato rounds, 4 pickle chips, and a sprinkle of black pepper.
Spread 1/2 tablespoon of Dijon mustard on the unbuttered side of the remaining 2 slices of bread. Top each sandwich with the mustard-smeared bread, buttered side facing out.
Return the assembled sandwiches to the skillet and toast each side for about 1-2 minutes, pressing gently with a spatula to melt the cheese and heat through.
Remove the sandwiches from the skillet, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 417 mg | 32% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
