This is a great recipe that we ate a lot of during the cold Ohio winters.
INGREDIENTS
- 1 Thick piece of bologna (about 1/2 inch thick)
- 1 slice cheddar cheese – Swiss optional
- 2 slices of sponge bread
- Pickles for the side
STEP BY STEP
- Heat your skillet and put 1 TBL of butter and about 1 tsp EVOO in it
- As soon as the butter starts to turn brown, add your bologna
- Cook both sides 2-3 minutes each
- Set bologna aside and top with cheese
- Use your bread to mop up the oil in the bottom of the pan and then let the bread toast just a bit
- Top with bologna and serve with pickle spears on the side
