This truly is the best ever Fried Bologna Sandwich! Thick slices of Texas toast are topped with crispy fried bologna, American cheese, shredded lettuce, onion, and crunchy kettle chips. The tangy pepperoncini mayo takes this sandwich over the top! This is such a fun and playful summer sandwich that’s perfect for backyard BBQs, pool parties, and weeknight dinners.
Table of contents
Meet My New Favorite Summer Sandwich
This flavor-packed sandwich is a delicious twist on the bologna cheese sandwich you grew up eating. It’s inspired by the famous fried bologna sandwich at Turkey and the Wolf in NOLA.
Thick-cut pieces of Boar’s Head bologna are pan fried until golden brown and topped with melty American cheese. It’s then piled onto buttery Texas toast with thinly sliced white onion, shredded lettuce, kettle potato chips, and my favorite savory, creamy pepperoncini mayo.
The entire recipe takes just 30 minutes to throw together, and with all of the flavors and textures in every bite, I guarantee you’ll never tire of eating this sandwich!
Tools You’ll Need
A Few Ingredient Notes
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Bologna. I always mark the center of each bologna slice with an ‘X’ to prevent it from puffing up as it fries.
- Bread. This isn’t the type of recipe that calls for artisanal sourdough or multigrain fanciness. Buy good quality, thick-cut white bread. My favorite is Texas Toast, which I butter and lightly toast before adding the bologna.
- American cheese. Do NOT use Kraft singles! Instead you want to get sliced American cheese from the deli counter because it’s thicker, creamier — and, you know, it’s real cheese.
- Lettuce. I like shredding iceberg lettuce because it’s super crunchy and adds lots of texture.
- White onion. Is perfect for eating raw on sandwiches like this.
- Kettle chips. If you’ve never put chips on a sandwich before, prepare for the crunch! I specifically recommend using kettle chips because they’re heartier and crunchier than regular potato chips.
- Pepperoncini mayo. You can make your own by doctoring up some store-bought mayo with pepperoncini peppers and their brine, garlic, and a dash of blackening seasoning. These peppers are more tangy than spicy, so your bologna sandwich won’t taste super hot.
Jenny’s Tip: Selecting the Right Type of Bologna
Skip the pre-sliced packages of bologna from the refrigerated section and head straight to the deli counter. Ask for Boar’s Head bologna (my personal favorite!) and have them slice it on the 5-6 setting. You want thick-cut bologna for this recipe.
How to Make a Fried Bologna Sandwich
- Toast the bread. To save on dishes and maximize on flavor, spread a little butter on both sides of the Texas toast and then toast it in a hot griddle over medium heat. The bread will brown in about 1 minute, so keep a close eye on it.
- Fry the bologna. I prefer frying the bologna slices with a little oil (such as canola) rather than butter, which tends to burn. After a couple minutes on either side, the bologna should be slightly crisp around the edges and nicely browned in the middle.
- Add the cheese. Divide the bologna into 4 piles in the griddle (it’s not an exact science, don’t sweat it) and then top with American cheese. Once the cheese has gone gooey, transfer the piles of bologna to the toasted bread.
- Add the toppings. Add the lettuce, onion slices, pepperoncini mayo, and kettle chips to the bologna stacks and tuck in!
What to Serve on the Side
Since there’s already crunchy kettle chips in the sandwich itself, I prefer keeping the sides on the lighter, fresher side. Here are some serving suggestions:
- Little Gem Caesar Salad
- Lemon Dill Potato Salad
- Tortellini Pasta Salad
- Buttery Boiled Corn on the Cob
- Grilled Vegetable Pasta Salad
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Easy Summer Sandwiches
- Italian Picnic Sandwich
- Grilled Steak Sandwich
- Sheet Pan Italian Sausage Sandwiches
- Grilled Buffalo Chicken Sandwiches
- Crab Cake Sandwiches
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Fried Bologna Sandwich Recipe
Ingredients
Pepperoncini Mayo
- 1 cup mayonnaise
- 4 pepperoncini peppers, stem removed
- 1 tablespoon pepperoncini pepper juice
- 1 teaspoon blackening seasoning
- 1 garlic clove, grated
Fried Bologna Sandwiches
- 8 slices Texas toast
- 6 tablespoons butter, room temperature
- 3/4 lb thick-cut bologna, sliced at the deli*
- 4 slices deli American cheese (not Kraft singles)
- 2 cups shredded iceberg lettuce
- 1/4 white onion, thinly sliced
- 3 cups kettle chips
Instructions
- Make the pepperoncini mayo. Add the mayonnaise, pepperoncini peppers and juice, blackening seasoning and garlic to a small food processor and pulse until smooth. Season to taste with salt and pepper and set aside.
- Toast the bread. Heat a large griddle over medium heat for 5 minutes. Spread a thin layer of butter on both sides of the bread and toast for 1-2 minutes per side, until the bread is golden brown. Transfer the bread to a plate.
- Fry the bologna. Use a sharp knife to cut a small X into the center of each piece of bologna–this helps prevent it from bowing up as it cooks. Drizzle a small amount of neutral oil on the griddle and fry the bologna pieces for 2-3 minutes per side, until nicely browned. Make 4 piles of the bologna slices and top each with a piece of american cheese. Remove from the griddle.
- Build the sandwiches. Layer the mayo, lettuce, onion, fried bologna stacks, and kettle chips on the toasted bread. Serve right away.
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