February 2, 2018
Fried Bologna Sandwiches Are Everything America Needs Right Now
Chef Erik Niel of Easy Bistro & Bar and Main Street Meats (Chattanooga) said, “We make a lovely Mortadella (fancy bologna) at Main Street Meats with lots of peanuts, black peppercorn and chunks of pork fatback, and then stuff it in beef bungs to poach it sous vide. Thick-sliced and griddled on the flat top then served on multi-grain with mayo, mustard, and chow-chow. It’s pretty boss—I put it on the menu because it’s fun and people love it. Plus, who doesn’t love a hot bologna sandwich?”
Chef Erik Niel of Easy Bistro & Bar and Main Street Meats (Chattanooga) said, “We make a lovely Mortadella (fancy bologna) at Main Street Meats with lots of peanuts, black peppercorn and chunks of pork fatback, and then stuff it in beef bungs to poach it sous vide. Thick-sliced and griddled on the flat top then served on multi-grain with mayo, mustard, and chow-chow. It’s pretty boss—I put it on the menu because it’s fun and people love it. Plus, who doesn’t love a hot bologna sandwich?”
