Today we celebrate the yummy pleasures that can only be found in those forbidden greasy foods we all love. I think that’s one of the reasons we love bacon so much. It’s fatty, and that equals grease.
When Hubby and I took the leap and married after a whirl-wind five day courtship I tried to convince my Mid-Western man to embrace some of the simple pleasures of Southern Dining. Anyone with even a hint of Southern roots can attest to the comfort that can only be found in a Fried Bologna Sandwich. Forty years, that’s how long I have offered up that sandwich. Forty years, that’s how long he has politely refused.
Recently while dining on a big wheel river boat moored along the Tennessee River in Chattanooga, I was introduced to an even better Fried Bologna. Yeah, shock of shocks, that’s actually possible. Simply add bacon to the mix. On the lunch counter menu, it was listed as a Bacon Fried Bologna Sandwich. Hubby came up with a great name – the BBLT. Finally, he was willing to give it a try. And guess what? He loved them. Hope you do, too.
BBLT Sliders
3 Roma Tomatoes
4 Green Leaf Lettuce Leaves
12 slices Bacon
3 thick slices Bologna
12 Dinner Rolls
6 tablespoons Mayonnaise
Slice tomatoes into rounds. Break off lettuce leaves, clean and pat dry. Tear each lettuce leaf in thirds for 12 smaller pieces of lettuce. Lay leaves out, top each leaf with a slice of tomato. Set aside.
Fry bacon in a skillet to desired crispness. Drain on paper towels. Remove most of the bacon drippings from the skillet. Cut each slice of bologna into quarters. Fry bologna slices until just beginning to brown in the bacon drippings. Drain on paper towels.
Split rolls open, spread mayonnaise inside the rolls. Place lettuce-tomato stacks on the bottom rolls. Break bacon slices in half, place 2 halves on top of the tomatoes. Finish with a quarter slice of fried bologna. Close sliders with the top half of the rolls. Arrange on a tray for serving. Great with potato salad.
Southern Style Hot Pickle Potato Salad
4 large Eggs
1/2 tablespoon Baking Soda
6 medium Yukon Gold Potatoes
1/4 Red Onion
1 Celery Rib
1/2 cup (about 4 spears) Hot Dill Pickles
1 teaspoon Mustard
1 cup Mayonnaise
Salt to taste
Black Pepper to taste
Place eggs in a saucepan. Cover with 1-inch of water. Add Baking Soda to the water. Bring to a boil. Remove from heat, cover and steep eggs for 15 minutes. Meanwhile, prepare an ice water bath.
Remove eggs from pan with a slotted spoon. Tap to crack shell, then plunge in ice bath. Let sit in water for 20 minutes.
Peel eggs under cold running water, refrigerate until ready to use.
Meanwhile, peel and cube potatoes. Place potatoes in a large saucepan; add water to cover by 1-inch. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a bowl and refrigerate until cold.
Dice eggs, red onion, celery and pickles. Add to the bowl with the potatoes; toss well. Stir in mustard and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
Whoever loves Me will keep My word, says the Lord,
and My Father will love him and We will come to him.
I love the name
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