On my bologna sammich…I prefer, no bologna.
No baloney.
I’ve certainly fed it to lots of people.
Fried
Grilled
Cold
Even in eggs.
In my informal poll, at home:
3 mustards.
1 ketchup.
1 slice of onion, only.
2 won’t touch it.
Funny the consensus around here was “Ewww, no Mayo!”
To me, an ideal use of bologna is in the Subway Cold Cut Combo.
*Squishy, featureless bread;
*Lottsa shredded iceberg and tomatoes, each white as the driven snow;
*Onion and green pepper;
*Mayonnaise and mustard to beat the band;
*Hot peppers or, ideally, giardiniera;
*Vinegar.
Hellmans.
Around here (Chicago), iceberg is the cheapest lettuce. It’s like 99 cents a head, while the cheapest head (smaller) of any leaf lettuce starts at around $1.49.
My bologna has a first name, it’s O-S-C-A-R.
My bologna has a second name, it’s M-A-Y-E-R.
Oh, I love to eat it every day,
and if you ask me why I’ll saaaaaay
‘cause Oscar Mayer has a way with B-O-L-O-G-N-A’.
(From memory. 
)
Two slices of bologna, mayonnaise and yellow mustard. (And two slices of American cheese if I’m going to warm it up.)
My sister is amazed at all the commercial jingles (and TV show theme songs) my brother and I remember.
I think some of them were burned into my brain.
Ketchup on a baloney sandwich is an abomination. Mayo or Miracle Whip is mandatory, while mustard is an acceptable addition. American cheese is preferred, but cheddar or swiss can be substituted without penalty. Lettuce is okay, but not necessary. Any of white, wheat, or rye bread can be used depending on one’s taste. A slice of fresh tomato is an added bonus.
This but add butter
And this fried version is the baloney bomb.
Cheap-ass Bar-S thick-cut bologna on cheap-ass white bread with a slice of Kraft “cheese food” and some ketchup.
I don’t normally eat ketchup on anything, but for some reason it really works on bologna (for me).
As a kid I never did condiments. Now as an adult I would use either mayo or Guldens mustard. American cheese goes best with bologna. Land o’ lakes is preferred.
Bologna—> American cheese
Ham——> Swiss cheese
Turkey——> Provolone
Add Pastrami, Provolone, a good ham, some Gulden’s Brown Mustard and add a few chips, then hold the Bologna.
Perfect. 
I have to say, the Chihuahuas love them some boloney.
You gotta pull your hand back quick.
It will turn them away from kitty chow goodness, they crave.
I haven’t made a bologna sandwich in 60 years, but when i did, I used Miracle Whip. I’m that old.
I like Lebanon bologna and mortadella, but I can’t remember the last time I had a baloney sandwich. Maybe I should get some baloney this week.
I’ve never had a bologna sandwich. It never looks good no matter what condiments it has. Lebanon, sure, but that’s not at all the same.
Since I don’t think it’s worth its own thread, I’ll go off on a bit of a tangent here:
I’ve seen a couple articles online recently that have mentioned Bologna Salad. I’ve never had it or even seen it, but the picture with the article made it look like ham salad.
For those of you who have had bologna salad, does it have mayo/Miracle Whip and mustard (standard for ham salad around here)? If so, does a bologna salad sandwich taste like a bologna sandwich with mustard and mayo?
Pardon me, but if you flew to Italy and noticed that your luggage tags said “BLQ”, then, my friend, you have landed at Bologna Guglielmo Marconi Airport (Aeroporto di Bologna-Guglielmo Marconi) IATA: BLQ, ICAO: LIPE. The town graciously gave its name to a local sausage that became popular worldwide. There is no such thing as “baloney” except in the lower depths of 'murrican linguistic depravity. 
Welp, we screwed that bit of linguistic 'muricanism that is depraved, right in the ear.
Way down here in the piney woods of South Arkansas we say;
“Bo-LOG-na” (say the ‘G’, loud and proud)
Mayo (Best Foods is the best), Grey Poupon mustard, slice of tomato, dill pickle relish, slice of Swiss cheese, 1 lettuce leaf, all on sourdough bread. This is not the sandwich I had as a kid, but it’s the sandwich I have now.