Pickle And Ring Bologna Sandwich Spread Recipes

BOLOGNA SALAD SANDWICH SPREAD I

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Grind the bologna and eggs in a meat grinder with a medium blade.
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

BOLOGNA SANDWICH SPREAD

Steps:

• Run bologna and cheese through food processor or meat grinder.
• Stir in chopped sweet pickles and miracle whip.
• Season to taste.
• Store in covered container in refrigerator for no more than 5 days.
• Chopped boiled eggs can be added, but shelf life will be decreased.

PICKLE AND RING BOLOGNA SANDWICH SPREAD

Steps:

• Using a grinder, grind up and your bologna and all your pickles in a bowl.
• next add about 5 tablespoons of light mayo , or more to your taste, and mix well.
• finally enjoy on your favorite bread, or stuff in pita pockets for quick and easy snacks.

PICKLE DIP FRIED BOLOGNA SANDWICHES

Steps:

• Melt a nice layer of butter in a medium pan over medium heat. Toast the bread on each side until golden, smooshing it slightly so that it gets a good amount of butter. Transfer to a wire rack or tent them against each other to cool and get crisp. Add the bologna to the pan and cook on both sides until browned. Spread each slice of bread with a layer of Pickle Dip. Top one slice with lettuce and then the bologna and then the chips and then top with the other slice of bread.
• Stir together the Havarti, cream cheese, ranch dressing, sriracha, dill, pickle brine, and pickles in a medium bowl. (If you'd like to serve this as a dip and not as a spread, thin it with another 1/4 to 1/2 cup of ranch dressing.)

FRIED BOLOGNA SANDWICH

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

BOLOGNA SALAD SANDWICH SPREAD II

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
• In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
• Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

BOLOGNA SALAD SANDWICHES

Steps:

• In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.

SANDWICH SPREAD

Steps:

• Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

BOLOGNA SPREAD

Steps:

• Cut the bologna and cheese into large chunks.
• Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl.
• Add Miracle Whip and pickle relish and stir until mixed well.
• Serve on crackers or make a sandwich with the spread.

BOLOGNA SALAD SANDWICH SPREAD

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Gind the bologna and eggs in a meat grinder with a medium blade. (I use food processor).
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of pickle relish.
• Refrigerate 2 to 3 hours, or until chilled.

PICKLED BOLOGNA

Steps:

• Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.