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.