Fried Bologna Sandwich

Ingredients for Fried Bologna Sandwich

• 2 tablespoons spicy brown mustard

• 1 cucchiaio di maionese

• 1 tablespoon finely chopped dill pickles, plus 2 tablespoons brine

• Pepe nero macinato fresco

• 200g thinly sliced bologna

• 4 slices seeded rye bread

• A few iceberg lettuce leaves, torn to size of bread

Mix mustard, mayonnaise, and chopped pickles in a small bowl to combine; season with pepper.

Arrange half of bologna slices in a neat stack. Starting near the centre and working toward the edges of the stack, cut four 1"-long slits, spacing evenly. Repeat with remaining bologna. Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat.

Arrange bread in a single layer in reserved skillet and cook over medium high until golden brown, about 2 minutes per side. Transfer to a cutting board.

To build sandwiches, spread mustard mixture evenly over each slice of bread. Divide bologna between 2 slices and top with lettuce; drizzle with pickle brine. Close up sandwiches and cut in half.

Avvertenza

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