AW Eats
About the Recipe
As a kid, one of my favorite quick lunches was a slice of bologna with a square of American cheese, a squiggle of ketchup and mustard, all slapped between two pieces of soft white bread. It was humble, messy, and hit the spot every time. This sandwich is a grown-up nod to that memory—still honoring the flavor and nostalgia, but with crispy griddled bologna, buttery brioche, red pepper jelly for a sweet kick, and pickled onions for brightness. It’s everything I loved then—just dressed up a little.
Ingredients
2 thick-cut slices bologna (1/2 inch thick each)
2 brioche buns, split and lightly toasted
2 slices American cheese
2 tbsp red pepper jelly (recommend: Terrapin Ridge Farms, Stonewall Kitchen, or Trappist Preserves)
2 tbsp pickled red onions
2 tsp yellow or Dijon mustard
Butter or oil, for pan
Preparation
Heat a skillet or griddle over medium-high heat. Add a little butter or oil.
Grill the bologna slices for 2–3 minutes per side until deeply browned and caramelized at the edges.
During the last minute, place a slice of American cheese on each bologna round to melt slightly.
Spread red pepper jelly on the bottom half of each toasted bun.
Top with the hot bologna and cheese, then layer on pickled red onions.
Spread mustard on the top bun and close the sandwich.
Serve hot with kettle chips or a cold beer.