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
Ingredients: |
|
|
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 |
| Slaw | |
| 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 | |
| 1 | Poblano Pepper, roasted & chopped |
| 3 T | Mayonnaise |
| 3 T | Sour Cream |
| 1/2 | Lime, juiced |
| TT | Salt & Pepper |
Instructions:
- 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.
- 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.
- 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.
- Prepare the sauce: in a food processor, combine the poblano pepper, mayonnaise, sour cream, and lime juice. Process until smooth. Set aside.
- 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.
