A Bunch of Baloney (Sandwiches), Part Two

The recipes and names I've given for these sandwiches are mainly my own inventions. Mortadella is also called "Italian bologna/baloney" by some.

 

Here is the link to "Part One:" https://pontificating-randy.blogspot.com/2022/07/a-bunch-of-baloney-sandwiches.html

Fried Baloney Plays the Blues:

 

2 slices white or whole wheat bread

2 slices fried baloney

1 1/2 to 2 tablespoons thick blue cheese dressing

1 or 2 lettuce leaves

1 large tomato slice

bread and butter pickle slices

1 or 2 teaspoons oil for frying

Note: If you'd like to make your own blue cheese dressing, here is the link: https://pontificating-randy.blogspot.com/2016/07/homemade-blue-cheese-dressing.html

Heat the oil in a large skillet over medium heat. Add the baloney and brown it on both sides. Remove the meat to one slice of bread, add 1 or 2 lettuce leaves, a large slice of tomato and some bread and butter pickle slices (also called "chips" by some). Add the blue cheese dressing to the other slice of bread and top the sandwich with it.  

The Italian Leaning Tower Mortadella Sandwich 

 

Italian bread rolls

3 or 4 slices of mortadella (folded)

1/2 to 1 teaspoon oil for frying the mortadella

thick Italian dressing

tomato slices

2 provolone cheese slices 

green Italian olives (I use Castelvetrano), halved

chopped fresh basil leaves

 

Fold the mortadella pieces, heat the oil in a large skillet over low heat, lightly brown the meat on both sides, split the rolls, drizzle dressing over one part of roll, put the browned mortadella on the roll, add the provolone slices (I fold them too), add the tomato slices, add the olive halves and basil leaves. Drizzle on a little more Italian dressing before adding the top part of the roll. Easier to eat by cutting into sections (secure sections with toothpicks)  

 

 

 

 The French Riviera Fried Baloney Sandwich

 

sausage roll

2 or 3 slices baloney

1 teaspoon oil for frying the baloney

Niçoise olives, halved

red onion, chopped

lettuce, chopped

tomato, chopped

red bell pepper, cut into thin slices/strips

2 anchovy fillets

4 or 5 teaspoons store bought French or Country French dressing, homemade Country French dressing, 2 teaspoons for bottom roll, 2 or 3 teaspoons for the top roll  

(Note: to make homemade country French dressing, here is the link: https://pontificating-randy.blogspot.com/2016/07/homemade-creamy-country-french-dressing.html  )

 

Heat the oil over low heat in a large skillet; fry the baloney until lightly browned on both sides. Split the roll, if it isn't already split, and spread 1 or 2 teaspoons of dressing on the bottom part of the roll. Add the baloney slices, then add the chopped red onion, chopped lettuce, chopped tomato, red bell pepper strips and lay the anchovy fillets on top. Add 2 or 3 teaspoons of the dressing to the top portion of the roll to top off the sandwich, which will require a little pressure, but be careful. 

 

 

 

Fried Baloney Breakfast Sandwich

 

2 slices toasted bread

1 or 2 tablespoons mayonnaise 

1 or 2 slices (depending upon thickness) fried baloney

1 fried egg

homes fries 

ketchup 

oil or butter for frying

Add some oil or butter to a skillet and fry the baloney until lightly browned on both sides. Remove the fried baloney to a plate. I used home fried potatoes I had already made and I only needed to heat them briefly. Remove the warmed potatoes to the plate with the baloney. Add more butter or oil (presumably it will be needed), then fry the egg. I leave the yolk runny (see photo below), but you can fry the egg until the yolk is totally cooked. Toast the bread slices, spread some mayonnaise on the bottom slice, add the baloney slices, add a layer of home fries, add some ketchup on top of the potatoes, add the egg (break the yolk and spread it around a bit, or you'll likely have yolk dripping all over you. Top with the other slice of toast.

Barbecuey Fried Baloney

 

2 slices white bread (or whole wheat)

2 or 3 slices baloney

1 teaspoon olive oil (vegetable oil, canola oil)

1 tablespoon butter

2 slices onion (tennis ball or baseball size onion, slices about 1/2 inch in thickness)

2 or 3 tablespoons of your favorite barbecue sauce

Heat oil and butter in a skillet over medium heat. Cut the onion slices from the center of a tennis ball or baseball size onion, then cut the slices in half and separate these into half rings. Add the onion to the skillet and saute until "softening," then add the baloney slices and fry until the meat is lightly browned on both sides, and the onion is softened and browned. Remove the baloney to one slice of bread and add the barbecue sauce to the skillet with the onion and mix it in. Once heated, add the barbecue/onion mixture to the top of the baloney, top with the other bread slice and you're ready to eat. 

 

 

 

Spicy Barbecuey Fried Lebanon Baloney

 

round roll/bun

5 slices regular Lebanon baloney (or 2 or 3 somewhat thicker slices)

1 teaspoon oil (like peanut or vegetable oil)

1 tablespoon butter

2 slices onion, cut into half rings

1 clove garlic, minced

1 chili pepper, chopped

2 tablespoons barbecue sauce

1 or 2 tablespoons coleslaw  

 

Add butter and oil to a large skillet over low heat. Add the meat and fry it for a couple of minutes, turning the slices once or twice (it will shrink). The oil/butter in the skillet will be somewhat darkened. Add the onion half rings and saute them until softened and browned. When the onions are about one minute from being done, add the chopped chili pepper and minced garlic. Add some barbecue sauce to the bottom of the roll/bun, then place the meat on top of that (stack the slices on the round bun/roll), spoon the onion/garlic/chili pepper mixture into the meat, then drizzle on some barbecue sauce and then add the coleslaw followed by the top of the bun/roll. Don't push down too hard, but you'll need to add a little pressure. Have the napkins close by.   

Greek Inspired Fried Baloney Sandwich

 

pita bread

2 or 3 slices of baloney, folded

1 or 2 teaspoons olive oil for frying

2 teaspoons olive oil for sandwich

chopped lettuce 

chopped red onion (raw)

grape tomatoes halved or chopped tomatoes

kalamata olives, whole or halved

little brine from the olives

crumbled feta cheese 

tzatziki*

 

Heat 1 or 2 teaspoons of olive oil in a large skillet over low heat. Lightly brown the folded meat on both sides. Cut the pita bread in half. Add the meat, then add whatever amounts of the various toppings, add a little sprinkle of olive brine, add some crumbled feta and then spoon on some tzatziki. 

 

* Tzatziki is sold in many supermarkets and shops, but to make your own, here is the link: https://pontificating-randy.blogspot.com/2018/01/greek-tzatziki-turkish-cacik-sauce-dip.html   

 

 

WORD HISTORY: 

Bread-For a word for such an important substance, the origins of "bread" are uncertain, although there are some theories about it. One theory has it originating from Indo European "bhreuh," meaning "to boil;" thus also, "to seethe, to cook, to bubble." This would make it a relative of "brew," a word from the Germanic roots of English. Part of the idea behind the theory is that the yeast makes the dough "bubble." Another theory has "bread" going back to Indo European "bhreg," which meant "to break." The idea here is, some researchers believe the long, long ago in Old Germanic was "small piece of food, a fragment." The idea is that bread is typically broken into pieces when it is served/eaten (we even say "break bread" in English, generally giving the idea of sharing bread together), and it certainly crumbles (breaks) easily when dried. This would make it a relative of "break," a word from the Germanic roots of English. Still another has it coming from Indo European "bhreus," meaning "to crush or break up (into pieces)." This would make it related to "bruise," another word from the Germanic roots of English. There are likely other theories, but the thing is, there has never been a theory strong enough to garner the overwhelming support of researchers.    

 

What is known is, Old English had "bread," although it was not pronounced like the modern word, but rather it had a more prominent 'e' sound (bree) and a less emphasized 'ad' sound. It then did mean "piece of food, morsel, fragment," but also "bread," "perhaps" only in reference to "leavened bread." With bread being so important to human beings, eventually the word came to mean all types of the specific food made from a dough of some type of flour, typically baked, but also sometimes made in a skillet or other pan set onto a heat source. "Bread" gradually became the exclusive word used for this type of food, which by 1200 bumped the original word for this food, which was "loaf" (then spelled "hlaf"), to its meaning of "a mass portion of bread." Whatever the source of the word "bread," it came to English from Old Germanic (it had some various other spellings in the Middle Ages, like "breed" and "bred") and it is widespread in the Germanic languages: German has "Brot," Low German "Broot," West Frisian "brea," Dutch "brood," Danish and Norwegian "brød," Icelandic "brauð" (=brauth), Swedish "bröd."