- 4 thick slices all beef baloney
- 4 nice quality buns that are soft crusted
- 1 T butter
- ½ small onion cut into slices
- Slices of cheddar and Havarti cheese
- Mustard of your choice but I think Dijon is a bad fit
- Oil for frying
- Make slits in the 4 sacred directions at the edges of your tube steak and ask the grandmothers to guide you, then fry in oil until nicely browned. I add a flat weight after turning sometimes to keep the bologna from curling into a fetal position.
- Fry up the onions in separate pan or in the same pan as the bologna for the sake of efficiency.
- Slice your buns and fry them in the butter in a different skillet until they are toasty brown.
- After the meat slices have been turned over add the cheese slices so that the cheese is melted as the underside of the meat is browned. You may have to add a kid in the last minute to help the cheese melt.
- Assemble your sandwiches using the mayo or mustard or whatever else your distinguished guest might enjoy.
It’s a myth that all beef bologna is made from ears and other such body parts. Poor bologna gets no respect but it’s just as expensive as steak these days!
Serve with dill pickles, potato chips or veggie sticks.