U.S. Janet B. wrote:
>
>This sandwich is something I've never seen and only heard about on a
>couple of those food shows.
>Apparently you need the big hunk of bologna and you cut thick slices
>from it and fry. Where do you go from there? Is it made on a bun,
>what condiments? Anybody?
>Janet US

There's no exact recipe as there are infinite variations, only thing
consistant is thick sliced balogna (~1/4"). Don't forget to cut slits
around the perimeter or the bologna slices will curl up like a bowl.
Some like to add cheese, I don't... if anything I prefer to add a
beaten egg. I think it works best with kosher bologna, actually I
much prefer a fried salami sandwich; fried kosher salami on an onion
roll from a Jewish bakery (onion kuchen), w/spicey brown deli mustard,
and a bowlful of half sour pickles, with a Dr. Brown's Cel-Ray Tonic.
Usta be a thousand+ kosher delis in Brooklyn, now maybe 4-5, and not
the real deal. There's really no real kosher bologna/salami
anymore... Hebrew National is fake kosher, was always fake kosher.
http://www.food.com/recipe/fried-bol...andwich-133272
http://search.aol.com/aol/image?q=fr...yword_rollover