Smoked Bologna Sandwich
Barbecue at Home, where pit masters are born, presents to you: the Smoked Bologna Sandwich Recipe. Anytime we introduce a new smoked recipe, we hope you feel ecstatic just as much as we do. We’ve improved upon the quintessential American sandwich and we hope you’ll love it. Season a whole bologna chub using mustard and Dickey’s Chili Pork Butt Seasoning for an amazingly balanced flavor. Put a half-inch slice between two slices of Texas Toast, add your accoutrements of choice, and chow down until sundown!
This smoked bologna recipe calls only for a couple of common food items that you already have in your pantry. The steps to create this smoked bologna recipe is also very, very simple. We will need 1 Loaf of Texas Toast, 1 Head of Iceberg Lettuce, 3 Ripe Beefsteak Tomatoes, condiments of your choosing, and of course, the 4-5 lbs. of the luncheon meat/bologna. As for the bologna it is your choice what you want to use.
Since Bologna is our primary focus today let us enlighten you on a bit of its history. Bologna sausage, also spelled Baloney, was named after the city of Bologna in Italy. The sausage is like Mortadella sausage of Italy, or ground heat-cured pork of Italy.
Here’s how to bring your bologna to the next level: Score the bologna chub with crisscross patterns (with a filet knife if possible). It should look like 1” spaced checkerboard. Once that is done, rub the yellow mustard onto the bologna chub evenly before the Dickey’s Chili Pork Butt Rub. The mustard helps keep the rub on the bologna for seasoning, so it is important to cover the bologna chub before the rub. Next, place it in the smoker.
How long to smoke the bologna? Smoke it for 3-4 hours. While you wait on the smoked bologna, you could be making the ultimate Bourbon Mustard. You will seek out this Bourbon Mustard Recipe time and time again because it enriches so many different BBQ recipes from Barbecue at Home. Any BBQ pork meats or vegetables will taste phenomenal with this sauce, more than it already has by itself.
Finally complete your Smoked Bologna Sandwich between two slices of Texas toast, Ripe Beefsteak tomatoes, iceberg lettuce, onions, and condiments. Enjoy!
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4-5 Lb Bologna
1/4 Cup Yellow Mustard
1/2 Cup Dickey's Chili Pork Butt Rub
1 Loaf Texas Toast
1 Head Iceberg Lettuce
3 Ripe Beefsteak Tomatoes
Using a filet knife score the entire bologna a 1/4″ – 1/2″ deep in a crisscross pattern spaced 1″ apart over the entire surface.
Rub the bologna with yellow mustard and then evenly season with Dickey’s Chili Pork Butt Seasoning.
Place the bologna on a rack in the smoker and smoke for 3-4 hours or until the spice rub darkens the exterior of the bologna. Remove from the smoker and let stand at room temperature to allow the exterior to cool and dry slightly.
To make sandwiches, slice tomatoes and yellow onions into 1/4″ slices. Break onion rings apart. Remove the core from Iceberg lettuce and cut into quarters.
Toast the bread slices, spread 1 heaping tablespoon mayonnaise to one slice of bread and 1 heaping Tablespoon mustard to a second slice.
The slice with the mustard is your bottom slice, place a half-inch thick crosscut slice of bologna over the mustard.
Top bologna with lettuce, tomatoes, and onions. Top sandwich with a slice of toast with mayonnaise.