Bologna sandwiches to work everyday with a tall thermos of coffee were the lunches for men in factories 50 years ago, and my father was no exception. But it was good deli bologna wrapped in red rind, seasoned… He’d request it fried in a skillet on some saturdays with sharp cheddar cheese as though he’d never tire of this practical lunch meat.
Grilled Garlic Bologna Sand ~
~ Skirt in the Kitchen ~
Peel and slice 1 pear.
Pinwheel cut on edges of bologna slices to fry in a little butter… Lay over to melt, a soft, good quality cheese.
You may not prefer it fried before assembling with kale, pear, Dijon mustard with French bread,
but whichever you choose,
fry it in butter…
Leave a Reply