Entree: United States – Great Lakes United States — Ohio – Ohio Fried Bologna Sandwich

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) bologna, sliced into 8 thick rounds (about 1/4–1/2 in / 6–12 mm each)
- 8 slices (about 8 oz / 225 g) white sandwich bread
- 4 tbsp (60 ml) yellow mustard
- 8 dill pickle slices (about 60 g)
- 2 tbsp (30 ml) vegetable oil or canola oil
- 2 tbsp (28 g) unsalted butter
- 1/2 tsp (1.5 g) coarse black pepper
- 1/4 tsp (1.5 g) kosher salt
- 4 slices (approx. 4 oz / 115 g) American cheese (optional)
- 1 small onion, thinly sliced (optional) — about 4 oz (115 g)

Quick vinegar slaw (to serve 4)
- 4 cups (about 280 g) shredded green cabbage
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper

Instructions

Short Description:
Thick rounds of bologna are pan-fried until browned and slightly crisped, then piled on soft white sandwich bread with yellow mustard and dill pickles for a simple, iconic Ohio meal. Served with a quick vinegar slaw to round out the plate.

Regional Notes:
This Ohio variation uses thick-cut bologna fried until the edges brown and the interior is hot—often pressed in the pan—and is served on plain white sandwich bread with bright yellow mustard and dill pickles. Unlike deli-style or grilled sandwich variants elsewhere, the emphasis is on the thick fried bologna slices and simple condiments rather than deli toppings or specialty breads.

1. Make the slaw: In a medium bowl whisk together apple cider vinegar, vegetable oil, sugar, salt, and pepper until sugar dissolves. Toss with shredded cabbage, taste and adjust seasoning; cover and refrigerate while you cook the sandwiches so flavors meld.
2. Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat.
3. Season both sides of each bologna round lightly with salt and coarse black pepper.
4. Add bologna slices to the hot pan in a single layer (work in batches if needed). Fry 2–3 minutes per side, pressing down once with a spatula or bacon press so the edges brown and the center heats through; cook until edges are browned and slices take on a slight crisp, about 4–6 minutes total per slice.
5. If using cheese, place a slice on each bologna round in the last 30–60 seconds of cooking and cover the pan briefly to melt.
6. While the second side of the final bologna batch cooks, spread butter on one side of each slice of white bread. Toast buttered bread, butter-side down, in a clean skillet over medium heat until just golden (optional) or toast in a toaster if preferred.
7. Assemble sandwiches: Spread about 1 tbsp (15 ml) yellow mustard on the top and bottom slices of bread (adjust to taste). Place two hot bologna rounds (with cheese if used) on the bottom slice, add a few pickle slices and thin onion slices if desired, and top with the second slice of bread.
8. Serve immediately, one sandwich per person with a generous scoop of the chilled vinegar slaw alongside. Enjoy hot for best texture.