This is the “don’t overthink it” sandwich that somehow tastes like you planned it. Crispy-edged Whitt’s Place Beef Bologna, sweet-tangy Whitt’s Place Bread & Butter Pickles.
Makes
2 sandwiches (or 1 sandwich + no regrets)
Time
15 minutes
Ingredients
- 2 thick slices Whitt’s Place Beef Bologna (about ½” thick is perfect)
- 4 slices sandwich bread (white, sourdough loaf, or whatever you’ve got) We love Adorno’s of course!
- 2–3 tbsp mayonnaise (Duke’s is the move)
- 2–3 tbsp honey mustard (or yellow mustard if that’s your vibe)
- Whitt’s Place Bread & Butter Pickles, sliced (a generous handful)
- Fresh cracked black pepper (optional but excellent)
Instructions
1) Fry the bologna (the flavor happens here)
- Heat a skillet (cast iron or stainless) over medium-high.
- Add a tiny bit of butter or oil, then lay in the bologna slices.
- Cook 2–3 minutes per side, until deeply browned with a little crisp on the edges.
2) Sauce the bread like you mean it
- Lay out your bread.
- Spread mayo on two slices.
- Spread honey mustard on the other two slices (or swirl it like a fancy diner).
3) Build it
- On the mayo side, pile on the pickles.
- Add the hot bologna.
- Close with the mustard slice.
Slice, serve, and brace for happiness.
Optional “Make It Even More Ridiculous” Add-Ons
- A slice of cheddar or pepper jack (melt it right on the bologna in the pan)
- Thin sliced onion (quick sauté in the same skillet)
- A tiny drizzle of hot honey
- A dash of pickle brine in the pan at the end to deglaze (instant tangy “sauce”)
Serve with tots, chips, or whatever crunchy side is closest to your hand.
