Smoked Bologna Sandwiches

I can’t say that I eat a lot of bologna. But when I do, I do it up right. Now, there’s nothing wrong with a good ole slice or two of bologna on bread with mustard. In fact, they were a staple of mine back in the day when I fished and camped quite regularly. You can’t get any easier. But smoked bologna sandwiches are where bologna dreams of being.

Smoked bologna is just about as easy to make. No fancy brines. No fancy wood. Just a little seasoning and onto a smoker at 250 F for 1 1/2 hours. You could use your grill too, just add some smoking wood and cook over indirect heat.

I had the guy behind the deli at my local grocery store cut chub bologna thick, about 1/2″. I then cut slits around the edges. This prevents the bologna from curling up. A little Cajun seasoning, and 1 1/2 hours later, they were done.
Smoked Bologna SandwichesThe sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

If you’re feeling adventurous, smoke an entire bologna chub!

Smoked Bologna Sandwiches

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Author Mike

Ingredients

  • 6 1/2 " thick slices of bologna
  • Cajun seasoning or your favorite spice mix or rub
  • 6 hamburger buns
  • 12 or so thin slices Vidialia onion
  • Prepared yellow mustard
  • Dill pickle slices

Instructions

  • Fire up your smoker for 250 F cooking. Use a light smoking wood such as apple.
  • Sprinkle both sides of the bologna slices with the seasoning.
  • Place onto the smoker and cook for 1 1/2 hours.
  • Lightly toast the buns if desired.
  • Add bologna slices. Top with onion, plenty of mustard, and dill pickle slices.
  • Enjoy!

Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis.

A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The fried bologna sandwich they made looked fantastic. I had to make it. So I did.
Cleveland Fried Bologna SandwichThis is one great fried bologna sandwich. Like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.

The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg.

Cleveland Fried Bologna Sandwich

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich

Ingredients

  • 2 thick slices bologna
  • 2 tablespoons softened butter
  • 2 thick slices Texas toast
  • 2 tablespoons mayonnaise
  • 1/2 cup mixed greens
  • 2 to mato slices

Instructions

  • Heat a large skillet over medium heat. Add the bologna and brown lightly on both sides. Remove.
  • Spread butter on one side of each slice of the bread. Put butter-side down into the skillet and cook until golden and crisp. Remove.
  • Slather non-buttered sides of the bread with mayonnaise.
  • Top bottom bread slice with bologna, greens, and tomato and other piece of bread. Serve.

Pepper Jack Cheese-Stuffed Smoked Bologna

I wish I could remember exactly where I came across this idea for pepper jack cheese-stuffed smoked bologna. I’m pretty sure it came from Smokin’ with Myron Mixon: Backyard ‘Cue Made Simple from the Winningest Man in Barbecue. But, I could be wrong. Regardless, I love smoked bologna, but this approach takes the idea to a new level. The addition of cheese inside the bologna chub adds a nice flavor and well, it looks cool. I then rubbed the chub with yellow mustard and then sprinkled it with our favorite spicy rub and smoked it for 3 1/2 hours on my Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker. I then brushed it with my favorite store-bought BBQ sauce, Weber KIck’N Spicy. Weber’s Hickory Smoke BBQ sauce would also be excellent on the bologna.

Pepper Jack Cheese-Stuffed Smoked BolognaI sliced the bologna pretty thick and had it on sandwiches. Nothing fancy, just good.

Pepper Jack Cheese-Stuffed Smoked BolognaTo get the cheese into the chub, I used a piece of clean PVC pipe. I used about a 1 1/2″ round pipe, but I’ll probably go with a large one next time, maybe 2″ or 2 1/2″. I felt like a little more cheese would’ve been a good thing. You just carefully shove the pipe down through the center of the chub while it is standing on end. Then you cut off about 2″ from each end of the piece of bologna that is in the pipe and use one piece to plug one end of the hole. Fill the hole with cheese and then plug the remaining end. You’re ready to roll!

Also try my not-so-plain plain-ole smoked bologna.

Pepper Jack Cheese-Stuffed Smoked Bologna

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10 -16
Author Mike

Ingredients

For the smoked bologna

  • 1 4-5 pound chub bologna
  • 1 pound pepper jack cheese cubed
  • Prepared yellow mustard
  • Your favorite BBQ rub
  • Your favorite BBQ sauce

For the sandwiches

  • Sourdough bread sliced
  • Prepared yellow mustard
  • Smoked bologna sliced thin or thick
  • Sweet onion sliced thin
  • Lettuce shredded
  • Louisiana hot sauce

Instructions

For the smoked bologna

  • Fire up your smoker for 250 F cooking. Add your desired cooking wood, but use only a little and don't use anything overpowering.
  • Clean a section of PVC pipe (1 1/2" - 2 1/2" in diameter, at least a foot long). Stand the bologna chub on end and gently push the pipe down through the center of the chub. Pull out the pipe and remove the core of meat that gets inside of it.
  • Cut 2" off each end of the core piece. Take one piece and plug the bottom of the hole.
  • Add as much cheese as you can fit and plug the remaining end with the other piece of the core.
  • Rub outside of chub with mustard and then sprinkle with a rub.
  • Put on smoker in an aluminum pan and smoke for 3 1/2 hours, rotating once after 1 hour.
  • Brush all sides of the bologna with the BBQ sauce and smoke another 30 minutes.
  • Remove chub from the smoker and let set at least 30 minutes. Don't rush or the cheese will run out when you slice it.
  • Slice as desired.

For the sandwiches

  • Slather the bread slices with mustard, Top with bologna, onion, and lettuce.
  • Shake a few drops of hot sauce on top and serve.