Time 2h40m Yield 48 Number Of Ingredients 4 Steps:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Grind the bologna and eggs in a meat grinder with a medium blade. In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Time 20m Yield 15 sandwiches. Number Of Ingredients 8 Steps:
In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.
Time 30m Yield 18 serving(s) Number Of Ingredients 6 Steps:
Combine all the ingredients together. Cover and chill until ready to use. Makes about 1 quart of spread.
Time 15m Yield 1 sandwich Number Of Ingredients 9 Steps:
Spread one slice of bread with mayonnaise and the other slice with yellow mustard. Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted. Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.
More about “bologna salad sandwiches recipes”
Time 5m Yield 12 serving(s) Number Of Ingredients 3 Steps:
Place bologna and pickles in a food processor fitted with the chopping blade. Process until they are finely chopped. Add mayo and pulse until well incorporated into mixture. Chill. Serve as sandwich spread.
