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Crispy Fried Bologna Sandwich

This fried bologna sandwich features thick slices of bologna coated in seasoned flour, dipped in egg, and rolled in panko breadcrumbs before being fried to golden perfection. The result is a crispy, savory pocket of nostalgic comfort with a satisfyingly crunchy exterior and juicy, flavorful interior. Served on toasted bread with your favorite condiments, it's a quick, indulgent treat that hits all the right notes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bologna slices thick-cut
  • 1/2 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs Japanese style for maximum crunch
  • 2 cups vegetable oil for frying
  • 4 slices bread toasting optional
  • as needed condiments mustard, mayo, hot sauce, etc.

Equipment

  • Cast iron skillet
  • Tongs
  • Shallow dish
  • Paper towels
  • Bread knife

Method
 

  1. Arrange your ingredients: set out a plate of flour, a bowl with beaten eggs, and a shallow dish filled with panko breadcrumbs for easy dredging.
  2. Heat the vegetable oil in a cast iron skillet over medium heat until it shimmers and reaches about 160°C (320°F).
  3. Pat the bologna slices dry with paper towels to remove excess moisture, helping the coating stick better.
  4. Dredge each bologna slice in flour, pressing lightly to adhere, then dip into the beaten eggs, and finally coat thoroughly in panko breadcrumbs, pressing gently to secure the coating.
  5. Carefully place the coated bologna slices into the hot oil, listening for a bubbling sound and watching for a golden crust to form, about 3-4 minutes per side.
  6. Use tongs to flip the slices gently and fry the other side until equally golden and crispy, ensuring the coating stays intact.
  7. Remove the fried slices from the oil and drain on paper towels to remove excess oil and keep the coating crisp.
  8. Toast your bread slices lightly until golden, then spread your preferred condiments on each slice.
  9. Layer the crispy fried bologna slices on the toasted bread, adding more condiments if desired.
  10. Close the sandwich, cut in half if you like, and serve immediately to enjoy the crunchy exterior and juicy interior.

Notes

Ensure the oil remains at the right temperature to prevent burning the coating or leaving the bologna soggy. Pat dry for better coating adhesion, and flip gently to keep the coating intact. Serve immediately for the best crunch and flavor.