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Smoked Bologna Sandwich

Remember the bologna sandwich from your childhood sack lunch? This is not that sandwich. We scored, seasoned and smoked a whole bologna chub, then sliced it thick and piled it on Texas toast with a pickled jalapeno slaw and roasted poblano sauce. 

Smoked Bologna Sandwich

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6


2 lbs.

Smoked Bologna Chub
2 T Vegetable Oil
12 slices Texas-style Bread
1/2 cup  Butter, softened
1 1/2 T  Texas Rodeo Rub
3 T Vegetable Oil
1 1/2 T White Vinegar
1/2  Lime, juiced
1/2 tsp Kosher Salt
3 cups Green Cabbage, shredded
1 cup Tomatillos, chopped
1/4 cup Pickled Jalapeños, minced
2 T  Cilantro, chopped
Roasted Poblano Sauce
Poblano Pepper, roasted & chopped
3 T  Mayonnaise
3 T Sour Cream
1/2 Lime, juiced
TT  Salt & Pepper



  1. Heat the oil a large, cast iron skillet over medium heat.  In batches, sear the bologna for 1 minute per side, to warm and crisp along the edges.  Set aside on a wire rack placed over a sheet tray.

  1. Meanwhile, in a small bowl, combine the softened butter with TX Rodeo Rub.  Brush on Texas-style bread, then lightly toast in the warm skillet or oven.  Set aside.

  2. Prepare the slaw: in a mixing bowl, whisk together the oil, vinegar, lime juice, and salt.  Then add the shredded cabbage, tomatillo, pickled jalapeño, and cilantro.  Toss to coat, then set aside.

  3. Prepare the sauce: in a food processor, combine the poblano pepper, mayonnaise, sour cream, and lime juice.  Process until smooth.  Set aside.

  4. Sandwich assembly: Lay out 6 slices of Texas toast, then spread poblano sauce over each slice.  Top with 2-3 bologna slices (depending on thickness), then divide slaw over the bologna, and top with remaining 6 slices of Texas toast.  Slice on the bias and serve.

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