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tipsy bologna sandwiches

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Recipe from local TV show about 16 years ago. One of those I'll make this- it sounds so good recipes scribbled and saved on a piece of ripped envelope.

(1 rating)
yield 4 servings adults only
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For tipsy bologna sandwiches

  • 1 Tbsp
    adobo sauce or 1 chipotle pepper in adobo sauce, finely chopped
  • 1/2 c
    mayonnaise
  • 2 Tbsp
    olive oil
  • 1 slice
    (2 inches thick bologna, cut into 1/2 inch cubes
  • 1/2 c
    chopped onion
  • kosher salt and fresh ground pepper
  • 2 Tbsp
    dijon mustard
  • 2 tsp
    honey
  • 1/2 c
    white wine or white grape juice
  • 4 slice
    pullman bread, toasted ( or your favorite bread)

How To Make tipsy bologna sandwiches

  • 1
    For the chipotle/mayonnaise spread: Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use. --- For bologna: In a large pan on medium-hi heat, add the oil.When oil is slightly heated add the bologna chunksSautéaute while tossing to brown all sides, about 8 minutes. Add the onions and season lightly with salt and a little pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce is in the pan. --- To assemble sandwich: Slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. YUM!
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