Equipment Needed
- Non-stick skillet or frying pan
- Spatula
- Butter knife
- Cutting board
Step-by-Step Instructions
When I make this bologna sandwich, I always start by laying out all my ingredients on the counter so I’m not rushing later. I butter one side of each bread slice evenly, making sure to reach the edges because that’s where the best crunch forms. I’ve rushed this step before, and trust me, uneven buttering leads to uneven browning, which always disappoints me when I bite in.
Next, I heat my skillet over medium heat and place one slice of bread butter-side down. I layer the bologna neatly, letting it warm slightly before adding the cheese on top. I’ve learned not to crank the heat here; medium works best because it gives the cheese time to melt without burning the bread.
Once the cheese starts looking soft and glossy, I add mustard or mayonnaise if I’m in the mood, then place the second slice of bread on top, butter-side up. I gently press down with my spatula, not to flatten it completely, but just enough to help everything meld together. The sizzling sound at this stage is my favorite part.
After about two to three minutes per side, I carefully flip the sandwich. I watch the color closely, waiting for that deep golden brown before removing it from the pan. I let it rest for a minute before slicing because I’ve burned my mouth too many times rushing this step, and that short wait makes all the difference.(See the next page below to continue…)