In a recent marketing campaign, Oscar Meyer proclaimed that its "Deli Creations" flatbread sandwiches were "blogworthy."I beg to differ.
Nobody likes to be manipulated, and I would argue that bloggers like it less than most. There's something about spending a few lonesome hours a day cranking out content that really ups the curmudgeon quotient and makes us a mite persnickety about our production process. While other blogs, including Gawker, might not be too picky about where they get their tips, I tend to get mighty cranky when multimillion dollar corporations tell me what is and is not blogworthy.
With that in mind, here's something that really is blogworthy: fried bologna sandwiches. For anybody who hasn't tried this backwoods delicacy, the concept may sound a little questionable. However, the combination of bologna and heat produces a dish that is incredibly delicious and startlingly different from a basic bologna sandwich.
The traditional ingredients are Oscar Meyer bologna, Wonder Bread, and either Miracle Whip or King's syrup, but I've found that kicking it up a notch yields some serious dividends. First off, when selecting bologna, it is worth your time to explore the selection at your local deli counter. Select the one with the fewest artificial ingredients; in a pinch, Boar's Head is a good choice. Ask the butcher to slice the bologna extra thick. Basically, you want bologna steaks, preferably in the 1/8-1/4-inch range.
For bread, crusty, fresh-baked homestyle loaves really make a great choice. If you want to slice them yourself, go with slabs that are about 1/2 inch to 3/4 inch thick. Slather them with a blend of horseradish and either mayonnaise or sour cream.
For cooking the bologna, use a non-stick skillet over medium heat. You might want to start with a slight spritz of cooking spray, but the natural grease of the bologna will probably provide sufficient oil. As you fry the bologna, it will pooch up in the middle. To deal with this, make one radial cut from the center to the edge of the bologna. This will enable it to lie flat. If you prefer, you can cut the bologna in half.
Fry on both sides until the bologna darkens and starts to resemble a grill-cooked hot dog. When it is nicely seared, arrange atop the bread slices. Eat while hot. Wash down with Grapico or, if you live in the North, Jarritos sodas. Snicker to yourself about "blogworthy" microwave sandwiches.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
