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FRIED BOLOGNA - Trust me you have to try these! - Nine Recipes Skip to Content

FRIED BOLOGNA – Trust me you have to try these!

FRIED BOLOGNA – Trust me you have to try these!

Fried Bolognese, or Fried Ballooni, is one of their old school sandwiches. Soft white bread, mustard gnouves and crunchy fried bologna!

Fried Ballooni Sandwich

I know the title says “fried bologna sandwich” but does anyone really say it “bologna?” We don’t. It is nonsense to us. So I guess I should have put the title on this fried stir fry because we don’t really say the sandwich portion either. Understandably, when you say you want some fried shit that sandwich refers to.

Bologna fried on soft white bread with mustard, cut in half

Tips for making fried bologna:

+ For those of you who have enjoyed fried nonsense, chances are you will be interested in how you like it. There are all kinds of techniques, toppings, and spices that people love. And you may like it, no matter how your mother made it. Of course, this will always be the way to go.

+ But if you haven’t already, it really is delicious. If you don’t cut any slits in it, it will bulge into bowl shape. I like cutting the small triangles and frying them separately for a separate crisp treat but you can just cut the cracks as well.

+ If tomatoes are in season, the slice of delicious ripe tomatoes on top is out of this world. It’s all about what you grew up with. But no matter what you put it on, it’s still a cheap but delicious sandwich that takes you back to your childhood.

Paulownia – Any variety will do the trick. Some people prefer thick, tasty slices

Bologna and others are good with prepackaged bologna.

Bread- Bolognese fried sandwiches are traditionally made from white bread, but any bread is fine.

To Make this Recipe You’Il Need the following ingredients:

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  • ° Cheese Slices
  • ° May mustard
  • ° Tomatoes
  • ° Onion
  • ° Fried bologna

You can find a copy of this recipe on the next page. Enjoy!

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE PRINTABLE RECIPE AND INSTRUCTIONS.

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