Crunchy Grilled Bologna and Cheese Sandwich

These righteously crispy-gooey sandwiches are terrific for lunch, naturally, but also work fabulously as an hors d’oeuvres when cut into quarters and dipped into honey-mustard.

Makes 8 sandwiches
  • 16 slices sour dough bread
  • 16 slices beef bologna
  • 8 slices sharp cheddar (8 ounces)
  • 12 dill sandwich slices, cut in half crosswise
  • 1 ½ sticks butter, softened
  • 2 ½ cups crushed potato chips

Lay 8 slices of bread on a cutting board. Top each with 2 slices bologna, 1 slice cheddar and 2 pickle slices. Top each with a second slice of bread. Spread the top liberally with butter.

Put the potato chips into a shallow dish such as a pie plate. Carefully invert each sandwich into the chips, pressing down so the chips stick to the butter. Butter the second slice of bread and turn each sandwich over in the potato chips, pressing on that side as well.

Set a large oiled skillet over low heat and add as many sandwiches as will fit. Grill them on each side for 4 minutes, until nicely toasted and hot inside. Grill the remaining sandwiches in the same way and serve hot.

Crunchy Grilled Bologna Cheese Sandwich –WHOLE SANDWICH

Note: data incomplete for Added Sugars, Vitamin D in Nutrition Facts below:
1 whole sandwich with regular bologna
1 whole sandwich with low fat bologna
 

Crunchy Grilled Bologna Cheese Sandwich –APPETIZER PORTION

Note: data incomplete for Added Sugars, Vitamin D in Nutrition Facts below:
1/4 sandwich with regular bologna
1/4 sandwich with low fat bologna
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