Full of Bologna
May 17, 2021
We think bologna gets a bad rap. Sure, it’s a little on the plain side. But it doesn’t have to be that way! This recipe takes that beloved (or reviled) childhood classic and turns it into a sweet, spicy, smoky masterpiece. It’s everything you love about a backyard cookout, served between two slices of Carb Smart Bread.
Ingredients
- Aunt Millie's Carb Smart White Bread
- Thick-sliced smoked BBQ bologna*
- Vidalia onions, thinly sliced
- Mayonnaise
- Dr. G’s World-Famous Coleslaw**
- Lays original potato chips
Directions
- Lightly spread mayonnaise on one slice of bread and set aside.
- Cover second piece of bread with coleslaw.
- Add thick slice of BBQ bologna.
- Add sliced onion and sliced dill pickles.
- Add layer of potato chips.
- Place slice of bread on top.
*Smoked BBQ Bologna
- 3 lbs whole bologna
- 1/4 cup yellow mustard
- 1/4 cup BBQ rub
- 1/2 cup BBQ sauce
Directions
- Preheat smoker to 225 degrees F (applewood wood chips recommended).
- Score the bologna about 1/8th of an inch thick in a diamond pattern on all sides.
- Brush bologna with yellow mustard and sprinkle with the BBQ rub.
- Smoke bologna for 1-3 hours. Bologna is pre-cooked, so the cooking time is dependent on the color and amount of smoke flavor desired.
- 30 minutes before removing bologna from smoker, brush all sides with BBQ sauce.
- Slice to desired thickness while warm.
**Dr. Tailgate’s World-Famous Coleslaw
- 1.5 -10oz bags of traditional coleslaw mix
- 3/4 cup best-quality mayonnaise (do not use light or non-fat, I recommend Duke's if available)
- 2-3 chopped green onions
- 1/2 red and green bell peppers, julienned
- 1 tablespoon sour cream
- 2 tablespoons grated yellow onion (or finely diced)
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- Pinch of celery salt
- Pinch of celery seed
- Salt and freshly-ground pepper
Directions
- Combine the coleslaw mix, bell peppers, and green onions in a large bowl.
- Whisk together the mayonnaise, sour cream, onion, sweetener, vinegar, mustard, celery salt, celery seed, salt and pepper in a medium bowl.
- Slowly add to the cabbage mixture. Start with half of the dressing then add to taste (save remaining dressing to add later if needed).
- Mix well to combine. Season to taste, adding more salt and pepper if desired.
