American · Lunch
Nashville fried bologna sandwich
Thick-cut bologna seared until edges char and cup, glazed with a cayenne-lard paste, then layered on toasted white bread with mayonnaise and dill pickle chips. A Southern diner classic reinterpreted with Nashville hot styling: sharp, greasy, and peppery.
$4
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
629Calories
17.6gProtein
47.4gFat
32.2gCarbs
8.3gSugar
2.9gFiber
1707mgSodium
79mgChol
17.8gSat Fat
310mgPotassium
92mgCalcium
2.1mgIron
0.8mcgVitamin B12
2mgVitamin C
gluten-free-adaptable
low-cholesterol
sweet-heat
all-time-classics
quick-lunch
Instructions
1
Prep
Score the bologna edges in four spots with a knife. Mix melted lard, cayenne, smoked paprika, brown sugar, and salt into a smooth paste.
2
Fry
Heat vegetable oil in a skillet over medium-high heat. Lay in the bologna and fry 2–3 minutes per side until edges char and the slice cups upward.
3
Glaze
Brush the cayenne-lard paste over both sides of the hot fried bologna, let it sizzle 20–30 seconds until glossy and clingy.
4
Plate
Toast both bread slices in the skillet over medium heat about 1 minute per side until golden. Spread mayo on one slice, layer pickle chips, stack the glazed bologna, cap with the second slice, cut diagonally, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz310g, one thick-cut slice bologna, scored at edges
- 2 tbsp2 tbsp lard, melted
- 2 tsp2 tsp cayenne pepper
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp brown sugar
- 1/4 tsp1/4 tsp salt
- 4 slices4 slices white bread
- 2 tbsp2 tbsp mayonnaise
- 88 dill pickle slices (gherkin-pickled)
- 2 tsp2 tsp vegetable oil, for the pan
