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Fried Bologna Sandwich

Who else grew up eating bologna sandwiches as a lunch box staple? I liked them fine as a kid, but wasn’t overly impressed. This fried bologna sandwich is a step up from the soggy brown bag lunch version of childhood. The bread is toasted, the bologna is nicely fried, and it is served on my homemade buttermilk sandwich bread (any nice soft white bread or rye bread would be great too), topped with crisp lettuce, garlic mayo, spicy brown mustard, and dill relish. YUM!

I am lucky enough to have a husband who makes homemade bologna, which is amazing, but you can use any good beef bologna from the deli too for these. I made some simple garlic mayo by mixing regular mayo with some chopped garlic and salt. You could use dill pickle slices here too instead of relish.

To fry bologna, cut 4 slits at 90 degrees from each other in each slice, leaving the center in tact so it stays together in a circle. This allows you to evenly fry the slices without it turning into a cup. You could leave the bread untoasted for these too if you prefer it that way.

This is such a simple, delicious upgrade to a nostalgic sandwich from childhood. If you think you don’t like bologna sandwiches, try these and see. 🙂


Fried Bologna Sandwich

Fried bologna on white bread with mustard, garlic mayo, relish and lettuce
Course Lunch, Main Course, Sandwich
Keyword Lunch, Main Dish, Sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches


  • 7 oz sliced bologna
  • 2 tbsp spicy brown mustard
  • 2 tbsp mayo
  • 1 clove garlic minced
  • salt and pepper to taste
  • 4 sliced white or rye bread
  • 1-2 tbsp dill relish or pickles
  • romaine or iceberg lettuce


  • Mix the mustard, mayo, garlic, and relish in a bowl and season with salt and pepper.
  • Cut slits in the bologna and fry over medium high in a skillet until the slices are browned a crisp. About 1-2 minutes per side.
  • Arrange the bread in the same pan and toast until golden.
  • Spread the mayo mix onto both sides of the bread, top with bologna and lettuce and cut in half.
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