Millionaire Bologna Sandwich is my twist on the classic bologna sandwich. It contains creative ingredients. Delicious and easy to make.
EDITOR’S NOTE (September 8, 2022): I posted this recipe for the first time on December 10, 2019. Updated recipe, added helpful tips and new photos on July 15, 2022. Today, I added a new link to PINTEREST.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious sandwich.
All comments are my own.
Sweet Hawaiian Sub Rolls are soft inside and crusty outside.
The sweet taste pairs well with salty (mild) beef bologna.
HOW TO PREPARE THE BOLOGNA FOR FRYING
This recipe calls for four slices of beef bologna.
If your preferred brand has the red casing around each slice, remove and discard before frying.
Rinse slices and pat dry with paper towels.
Place four slits around the bologna (as pictured) so it remains flat while frying.
If it is not slit around the side, the fried bologna will form a bowl shape.
COOKING TIP: Beef bologna is slightly salty. To decrease the sodium content, fill skillet with water, add bologna. Simmer for 5 minutes.
Remove from heat. Discard the water. Wipe the bologna slices dry with paper towels before frying as directed in the recipe.
THE OLIVE OIL
I prefer to fry in olive oil because it doesn’t change the bologna’s taste.
Much better than using olive oil in my opinion.
HOW TO FRY BOLOGNA
Drizzle olive oil in a large skillet.
Warm over medium heat until the oil is hot (1-2 minutes).
Cook bologna until edges have reached desired doneness.
Bologna cooks very fast. Stay by the stove to avoid burning.
Drain fried bologna slices on paper towels.
PREPARE THE SANDWICH
Lightly toast the inside of one Hawaiian Sub Sandwich roll in an ungreased skillet on top of the stove. This step is optional.
Slather inside of roll with mayo, yellow mustard (as shown below),
or whatever you prefer.
WAVY LIGHTLY SALTED POTATO CHIPS
Wavy lightly salted potato chips are perfect on the Millionaire Bologna Sandwich.
Their crisp texture and flavorful crunch add another of level of deliciousness.
WHAT IS GREEN LEAF LETTUCE?
Green Leaf lettuce is the general name provided for dozens of varieties that produce semi-frilled, loose-leaf lettuces. Read more about it here.
Rinse a large leaf and pay dry before placing on the Millionaire Bologna Sandwich. The pretty ruffled edges make it look pretty and tasty.
FINISH MAKING THE SANDWICH
Top with a layer of green leaf lettuce with the pretty ruffles pointing outside sandwich.
Complete the sandwich with a final layer of four or more wavy, lightly salted potato chips.
INTERESTING OSCAR MAYER BUSINESS STORY
Born in Germany in 1859, Oscar J. Mayer came to the U.S. at age 14 and learned the meat-making trade in Chicago.
In his twenties, he and his brother Gottfried leased out a struggling meat plant.
The brothers made it profitable within months.
A wicked plot designed to steal their success failed. The plant’s owner refused to renew their lease, hoping to continue the Mayers’ success story himself.
The entrepreneurs developed a smart strategy that solved the problem.
Oscar and Gottfried borrowed $10,000, opened another shop, and proceeded to make a fortune selling old-world sausages, bacon, and lard. They went on to build an empire.
Oscar Mayer struggled through the ’80s when processed meat was losing popularity.
Lunchables were introduced in 1988 and helped Oscar Mayer regain its former glory.
The genius Oscar Mayer used the same bologna sold for years and packaged it with crackers and cheese. Marketed as a way for children to create their own meal.
CREATIVE SERVING SUGGESTION (NOT PICTURED)
Layer the sandwich with homemade chili topped with coleslaw.
Calories and nutritional information not included with recipes on this site.
A popular online nutritional calculator is myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Millionaire Bologna Sandwich
- 1 each Hawaiian Sub Roll
- olive oil for frying bologna
- 4 slices beef bologna, regular or thick-cut Use chicken or turkey bologna if preferred.
- mustard Mayo or whatever is preferred.
- 2 leaves green leaf lettuce
- lightly salted ruffle potato chips
- Warm ungreased skillet on top of stove. Place opened sub roll face down for 1 minute or until lightly toasted. Remove and place on plate. Set aside.
- Carefully wipe crumbs from skillet with thick kitchen towel.
- Lightly drizzle large skillet with olive oil (about 1 teaspoon). Warm over medium heat until oil is hot (but not smoking).
- Remove red trim from bologna. Rinse and pat dry with paper towel.
- Cut 4 small slits around each slice of bologna (as pictured above). Slits keep bologna flat while frying.
- Carefully place in hot oiled skillet. Cook over medium heat about 1 minute on each side... or until edges reach desired crispness.
- Drain on paper towels.
- Slather both sides of toasted sub bread with yellow mustard (or preferred spread.
- Arrange folded bologna on one side. Top with green leaf lettuce with the pretty curly edges pointing outside bread.
- Top with 4 large lightly salted ruffle potato chips.