Sandwich of the Week: Proof on Main's Fried Bologna

A Southern staple with a dose of art
Staff Writer
Fried Bologna Sandwich

Proof on Main

Proof on Main's fried bologna sandwich makes a great post-museum lunch break

After visiting the contemporary art exhibits at 21c Museum in Louisville, Kentucky, you might want to consider lunch at Proof on Main. The Southern brasserie, named one of Esquire’s “Best New Restaurants” in 2006, is located in the 21c Museum Hotel, so a taste of their fried bologna sandwich is only steps away.

The restaurant, with a bar featuring over fifty Kentucky bourbons and rotating art exhibits from 21c Museum, serves their fried bologna sandwich for lunch. True to their commitment to using local ingredients, Proof on Main uses bologna that comes from bison and heritage hogs from 21c Museum Hotel owners Laure Lee Brown’s and Steve Wilson’s Woodland Farm. The bologna is smoked for about two hours with sweet pecan wood, and paired with pimento cheese and fried egg, chef Levon Wallace explained.

The cheesy, smoky combo is also topped with arugula, sandwiched between a toasted butter bun, and served with a side of crispy, seasoned fries.

There’s no doubt that the fried bologna sandwich will be on my mind next time I visit Proof on Main. Art, combined with food, is truly a feast for the senses.

Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!

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