I had this slight fear that I had missed a @TubaDiva famous salad recipe.
I was jealous.
I used to have baloney sandwiches on white bread with mayo and mustard. Today i wont eat any except Hebrew National Bologna. Still with mayo and yellow mustard on Wonder bread. But I havent had one in a year or so, since my local grocery store stopped carrying Hebrew National Bologna,
wasn’t my best typing–my fingers are rebelling against me 
Have you made yourself a bologna sandwich since this thread was first posted?
- Yes, I made myself a bologna sandwich as a direct result of this thread.
- I made myself a bologna sandwich, but the timing was a coincidence.
- I haven’t made myself a bologna sandwich, but I’m thinking about it.
- I have no intention of making a bologna sandwich.
0
voters
I answered I have no intention, but now I’m consumed with curiosity.
Having grown up outside the US, I never had a baloney sandwich in my formative years. The only ones I’ve had were while I was in jail. Spongy white bread, baloney, “cheese”.
Oh. My. That had to be a bad bad bad bologna sammich.
I’m sure the hoosegow only gets the very worst generic bologna.
Bologna is actually my favorite on the road food. It seems to hold better than a lot of deli meats. Mayo, mustard, lettuce tomato and Pico hot sauce put on lightly and worked into the mayo.
I don’t think I’ve ever in my life heard of this hot dog relish? There’s a mustard-based relish out there? I’m a bit of a foodie, too. I don’t know how I’ve never heard of such a thing. Now I’m going to go to the store and see it everywhere, I’m sure (Baader-Meinhof effect.) I did look up a picture, and I guess the Heinz bottle looks somewhat familiar, but if you asked me before this thread what “hot dog relish” was, I would say probably some kind of sweet pickle relish.
I honestly can’t remember when I last had a bologna sandwich. I don’t dislike them, they’re just not something I crave or look for.
If memory serves, I had them like kids have them: Soft white bread, yellow mustard and just a skim of Best Foods mayo. Lettuce if a parent insisted.
I remember we always got the kind where you had to peel the red plastic off the edge. Was probably cheaper.
you’re right, but not too sweet; in fact , could make your own, just add mustard to dill relish, then make spicy depending on mustard
All sorts available.
I answered “thinking about it” in your poll, but what I really mean is that today while grocery shopping I got several deli-packs of “assorted sub” cold cuts – black forest ham, salami, and bologna, along with more baby leaf lettuce,vine tomatoes, red onion, and fresh buns. So there is bologna in my future, but only as part of this sandwich symphony!
I haven’t read the thread, so I apologize if this has already been addressed, but isn’t there a significant difference between the cheap, pre-packaged baloney you buy in the supermarket, and restaurants/bars/diners who specialize in “baloney sandwiches”?
Case in point: there’s a tavern in Ohio that claims it has the best bologna sandwich. Wow, that thing is thick, and looks good. Not like the stuff at Walmart.
Pretty obviously, yes. When I lived in the area, I would occasionally buy “European style” bologna from an upscale boutique grocery that had many superb cold cuts. It was very good but I’ve since discovered that quality bologna can be found even at suburban delis, as with the “assorted sub” cold cut packs I mentioned.
It’s like with hot dogs. There’s crap that will give you a stomach ache and probably includes things that you definitely don’t want to know about, and there’s good quality stuff that has a great texture and smoky taste. Not the most elegant food in the world for sure, but the better hot dog is nice and tasty once in a while. Bologna is like that.
To be fair, the “spongy bread” (a.k.a. White Wonder Bread), cheap bologna, and equally cheap mayo is what a lot of Americans grew up on so it was probably not that far off the root experience. I’m sure the context - jail vs. made by mom - is the major difference in both perceived taste and the value of nostalgia
It’s the traditional sweet pickle relish pre-mixed with yellow mustard. I’ve only seen it at large picnics. I presume someone came up with it because of many Americans eat both mustard and relish on their hot dogs.
I can’t remember the last time I had bologna–and it’s been over 20 years now since I’ve gone vegetarian–but when I was a kid, this is almost exactly the way my mother prepared it. The only difference was she cut the bologna piece and fried them. As they fried, they kind of turned into little Maltese crosses.
I like a thick slice of smoked baloney on white bread with yellow mustard.
Take a chub of baloney, score it, slather with mustard and sprinkle on rub of choice. Smoke it an hour or two at around 250 F.
He explained what it was for non-Americans.
Wait, wait…you must elaborate on this smoked bologna.
I see that as a thing that might be good.
A chub? Like a log of bologna?
Which rubs you talking about?
More more more.
Yep. That’s what was referencing in my previous post. Chub = log. Any number of BBQ joints will smoke a chub for sandwiches. Score the outside like you would a ham, copiously apply whatever rub you’re using and smoke for a few hours. Then slice off a slab about 3/4” thick, score the rim so it doesn’t curl and grill until as charred as you like. Apply sauce liberally. Any rub for ham will work. I’d use one light on the salt because the bologna has enough on its own.