Fried Bologna Sandwich
Warren Price Photography/Shutterstock
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.
- 2 slices white sourdough bread
- 6 slices Oscar Meyer bologna
- 3 slices American cheese
- 1 egg, fried over medium
“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.