Entree: United States – Pennsylvania, Mid-Atlantic United States – Lebanon Bologna Sandwich

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 12 slices (approx. 12 oz / 340 g) Lebanon bologna, sliced about 1/8 in (3 mm) thick
- 8 slices rye or white sandwich bread (approx. 14 oz / 400 g)
- 4 slices (approx. 4 oz / 115 g) Swiss or American cheese
- 4 tbsp (60 ml) yellow mustard or spicy brown mustard (to taste)
- 2 tbsp (28 g) unsalted butter, softened, for grilling
- 1 medium tomato, sliced (about 6 oz / 170 g)
- 4 large lettuce leaves (romaine or iceberg) (about 2 oz / 60 g)
- 1 small red onion, thinly sliced (about 3 oz / 85 g) — optional
- 8 dill pickle chips or 4 dill pickle spears, halved (about 4 oz / 115 g)
- 1 cup (about 50 g) kettle potato chips or coleslaw, for serving — optional
- Freshly ground black pepper, to taste

Instructions

Short Description:
A hearty Pennsylvania classic: slices of tangy, smoky Lebanon bologna quickly griddled until caramelized, finished with melted cheese and mustard on toasted rye or white bread for a satisfying main-course sandwich.

Regional Notes:
This is the Pennsylvania (Lebanon County) version that highlights authentic Lebanon bologna’s distinctive tangy-smoky flavor and thin-slice presentation. Unlike generic bologna sandwiches, this variation is traditionally seared until the edges blister, often served on rye or plain white bread with mustard and optional cheese.

1. Preheat a large cast-iron skillet or griddle over medium-high heat until hot.
2. Lightly spread butter on one side of each bread slice. On the unbuttered side of four slices, spread 1 tbsp (15 ml) mustard each.
3. Arrange bologna slices in a single layer on the hot skillet (work in batches if needed). Cook 2–3 minutes until the edges begin to brown and blister, then flip and cook another 1–2 minutes. If using cheese, place a slice of cheese on top of the bologna after flipping and cover with a lid or tent with foil for 30–60 seconds to melt.
4. Meanwhile, toast the buttered bread slices in a separate pan or on the same griddle until golden and crisp, about 1–2 minutes per side.
5. Assemble sandwiches: place 3 slices of hot bologna with melted cheese on each mustard-spread bread slice. Top with tomato slices, a lettuce leaf, a few rings of red onion (if using), and pickle chips. Sprinkle with a little black pepper.
6. Close sandwiches with the remaining toasted bread (butter side out). Press gently, cut in half if desired, and serve immediately with potato chips or a side of coleslaw and extra mustard on the side.