On Thu, 19 Jan 2017 21:30:00 GMT, "l not -l" > wrote:

>
>On 19-Jan-2017, 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
>I haven't had one since about 1959; but, when I had them, they were a thick
>slice of bologna (maybe 1/4 to 3/8 inch), pan-fried and served on white
>bread or saltines. Mustard was the only condiment I recall seeing anyone
>use; it was certainly my choice. Saltines were useable back then because
>the came four squares attached in a larger, perforated square. It could be
>broken into 4 crackers the size of today's saltine or left whole to make a
>sandwich.
>
>B'loney sandwiches and soda pop were big sellers at my grandfather's country
>store, when the farmers came in with money, they'd splurge on that treat.
>Even after my grandfather had a griddle and could make hamburgers, b'loney
>sandwiches were more popular. But, many wanted the b'loney fried. Few of
>them, but a couple, didn't have the nerve to add a treat when they came in
>looking to buy on credit.

I'd forgotten that saltines used to come 4x4. They made a good cheese
sandwich with brown mustard
thanks for the sandwich info
Janet US