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Fried Bologna Sandwich

A chef's specialty at a high-end resort
Fried Bologna Sandwich

Warren Price Photography/Shutterstock

Fried Bologna Sandwich

The most important part of a familiar sandwich like this is to not think too hard about the ingredients. Oscar Meyer is the perfect bologna and a sturdy sourdough will absorb the most butter. David Codney, executive chef at the Peninsula Hotel Beverly Hills, whips one of these up after a big night of imbibing - and has been known to make one off-menu for a special returning client. A glass of ice-cold salty pickle juice will help cure what ails you.

Ingredients

  • 2 slices white sourdough bread
  • 6 slices Oscar Meyer bologna
  • 3 slices American cheese
  • 1 egg, fried over medium

Directions

“Notch” each slice of bologna to prevent curling. Sauté over medium heat until golden brown.

 Starting with a slice of bread, layer bologna and American cheese, topping off with your egg and the second slice of bread. Finish in pan with generous amount of butter until golden brown. Flip as necessary. Serve piping hot with an ice-cold glass of pickle juice. 

Nutritional Facts
Servings1
Calories Per Serving1543
Total Fat68g100%
Sugar20gN/A
Saturated28g100%
Cholesterol301mg100%
Protein73g100%
Carbs159g53%
Vitamin A111µg12%
Vitamin B124µg71%
Vitamin B61mg47.9%
Vitamin C1mg2%
Vitamin D2µg1%
Vitamin E1mg5%
Vitamin K3µg3%
Calcium625mg62%
Fiber6g24%
Folate (food)189µgN/A
Folate equivalent (total)506µg100%
Folic acid186µgN/A
Iron14mg79%
Magnesium142mg35%
Monounsaturated25gN/A
Niacin (B3)18mg89%
Phosphorus903mg100%
Polyunsaturated6gN/A
Potassium1142mg33%
Riboflavin (B2)2mg100%
Sodium3956mg100%
Thiamin (B1)2mg100%
Zinc9mg61%