Smoke Fried Bologna Sandwich
 I have so many amazing childhood memories of eating fried bologna sandwiches with my family and singing the Oscar Meyer song! “My bologna has a first name–” Okay, never mind, I’ll save you the rest. Either way, this Smoke Fried Bologna Sandwich recipe brings back all the memories. Usually, you either loved or hated bologna as a kid, and that was just it. Well, this Smoked Bologna Sandwich might make every nay-sayer fall in love with it, and every bologna lover transcend to a whole new level of enjoyment. My favorite thing about cooking delicious recipes is helping people discover new foods they never knew they’d love! Why You’ll Love Our Smoke Fried Bologna Sandwich For this delicious bologna recipe, I smoked a whole bologna chub then sliced and pan fried to make extra crispy. I like to score the bologna because the score marks help the fire smoked and strong mustard flavor really set into the entire chub. Then, I served the smoke fried bologna on a soft bun with mayonnaise, lettuce, mustard, and tomatoes. Because I cooked an entire chub, there were leftovers that were just as good as the first batch. Who knew an easy recipe could be so delicious? If you do have some leftover bologna, check out these different ways to use it: Smoked Bologna Burnt Ends and The Ultimate Smoked Bologna Cheeseburger. How to Make Smoke Fried Bologna Sandwich If you’ve never had bologna sandwiches that are bursting with smoky flavor, you’re missing out! I’ll show you how to level up this childhood favorite and bring new life to bologna. This recipe does have a longer cook time, at 4 hours, but it only takes 30 minutes of prep, and serves 4 people! I promise, it is well worth the wait. Ingredients For Smoke Fried Bologna Sandwiches Bologna: 1 Whole Bologna Chub (Roll of Bologna)2.5 tbsp Barbecue RubYellow Mustard, as binder 1 Whole Bologna Chub (Roll of Bologna) 2.5 tbsp Barbecue Rub Yellow Mustard, as binder Sandwich: 1-2 Whole Tomatoes, thinly sliced2 cups Shredded Lettuce3 tbsp Mayonnaise3 tbsp Yellow Mustard8-10 American Cheese SlicesToasted Burger Buns 1-2 Whole Tomatoes, thinly sliced 2 cups Shredded Lettuce 3 tbsp Mayonnaise 3 tbsp Yellow Mustard 8-10 American Cheese Slices Toasted Burger Buns Step-By-Step Instructions: Begin by unwrapping the outer casing on your entire bologna log. Next, gently score the outside of the bologna in a crosshatch or diamond pattern to increase the surface area the seasoning can reach. Lather the scored bologna with your mustard and season generously with your favorite BBQ rub. Set to the side. Preheat your smoker/grill with a two-zone indirect heat around 225 degrees F. Add some wood chips or wood chunks for that additional smoke flavor that will keep you coming back for more! Add the bologna to the cooler side of the smoker and cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. The bologna is already cooked, so we are amping up the smokiness. Once it has a nice color, pull it off and let cool for 5 minutes. Heat up a skillet over the hot part of the grill to medium high heat. Slice your bologna into 1.5” thick slices and add to the skillet. Fry for 60-90 seconds per side or until nice and crispy. Top each bologna slice with some American Cheese and let cook till melted. Once the bologna is good, pull it off and keep warm. Add your burger buns to the skillet to toast, then pull off. Start building your sandwich with mayonnaise and yellow mustard on the bottom hamburger bun, the bologna slice, shredded lettuce, thin slices of tomato, then more mustard and mayonnaise to the top bun. Serve and enjoy! FAQ’s What to Serve With Smoke Fried Bologna Sandwiches Even if you have the best bologna sandwich on the face of the earth, it isn’t a complete meal! Try pairing it with some childhood staples like crisp BBQ chips, crunchy grapes, or juicy orange wedges to round out the plate. How to Store Smoke Fried Bologna Leftovers Because you’re cooking an entire bologna chub for this recipe, it’s likely that you’ll end up with some leftovers. Any wet ingredients like mustard and tomatoes should be stored separately because we don’t want them or the bologna to get soggy. As for the bologna, you can keep it in an airtight container in the fridge. It can be eaten for several days after it was cooked. Bologna: ▢ 1 Whole Bologna Chub▢ 2.5 tbsp BBQ Seasoning▢ Yellow Mustard as binder ▢ 1 Whole Bologna Chub ▢ 2.5 tbsp BBQ Seasoning ▢ Yellow Mustard as binder Sandwich: ▢ 1-2 Whole Tomatoes thinly sliced▢ 2 cups Shredded Lettuce▢ 3 tbsp Mayonnaise▢ 3 tbsp Yellow Mustard▢ 8-10 American Cheese Slices▢ Toasted Burger Buns ▢ 1-2 Whole Tomatoes thinly sliced ▢ 2 cups Shredded Lettuce ▢ 3 tbsp Mayonnaise ▢ 3 tbsp Yellow Mustard ▢ 8-10 American Cheese Slices ▢ Toasted Burger Buns Begin by unwrapping the outer layer on your bologna log. Next, gently score the outside of the bologna in a checkered or crosshatch pattern. Lather with your mustard and season generously with your favorite BBQ seasoning. Set to the side.Preheat your smoker/grill with a two-zone indirect heat around 225F. Add some wood chips or wood chunks for additional smoke flavor.Add the bologna to the cooler side of the smoker and cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. The bologna is already cooked, so we are amping up the smokiness. Once it has a nice color, pull it off and let cool for 5 minutes. Heat up a skillet over the hot part of the grill to medium high heat. Slice your bologna into 1.5” thick slices and add to the skillet. Fry for 60-90 seconds per side or until nice and crispy. Top each bologna slice with some American Cheese and let cook till melted. Once the bologna is good, pull it off and keep warm. Add your burger buns to the skillet to toast, then pull off.Start building your sandwich with mayonnaise and yellow mustard on the bottom bun, the bologna slice, shredded lettuce, slice of tomato then more mustard and mayonnaise to the top bun. Serve and enjoy! Begin by unwrapping the outer layer on your bologna log. Next, gently score the outside of the bologna in a checkered or crosshatch pattern. Lather with your mustard and season generously with your favorite BBQ seasoning. Set to the side. Begin by unwrapping the outer layer on your bologna log. Next, gently score the outside of the bologna in a checkered or crosshatch pattern. Lather with your mustard and season generously with your favorite BBQ seasoning. Set to the side. Preheat your smoker/grill with a two-zone indirect heat around 225F. Add some wood chips or wood chunks for additional smoke flavor. Preheat your smoker/grill with a two-zone indirect heat around 225F. Add some wood chips or wood chunks for additional smoke flavor. Add the bologna to the cooler side of the smoker and cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. The bologna is already cooked, so we are amping up the smokiness. Once it has a nice color, pull it off and let cool for 5 minutes. Heat up a skillet over the hot part of the grill to medium high heat. Slice your bologna into 1.5” thick slices and add to the skillet. Fry for 60-90 seconds per side or until nice and crispy. Top each bologna slice with some American Cheese and let cook till melted. Once the bologna is good, pull it off and keep warm. Add your burger buns to the skillet to toast, then pull off. Add the bologna to the cooler side of the smoker and cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. The bologna is already cooked, so we are amping up the smokiness. Once it has a nice color, pull it off and let cool for 5 minutes. Heat up a skillet over the hot part of the grill to medium high heat. Slice your bologna into 1.5” thick slices and add to the skillet. Fry for 60-90 seconds per side or until nice and crispy. Top each bologna slice with some American Cheese and let cook till melted. Once the bologna is good, pull it off and keep warm. Add your burger buns to the skillet to toast, then pull off. Start building your sandwich with mayonnaise and yellow mustard on the bottom bun, the bologna slice, shredded lettuce, slice of tomato then more mustard and mayonnaise to the top bun. Serve and enjoy! Start building your sandwich with mayonnaise and yellow mustard on the bottom bun, the bologna slice, shredded lettuce, slice of tomato then more mustard and mayonnaise to the top bun. Serve and enjoy! Calories: 151kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 388mg | Potassium: 507mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9158IU | Vitamin C: 22mg | Calcium: 189mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!