Bologna is a staple in many lunch boxes, but the deli meat has more potential than it lets on. Try one of these delicious ways to use it besides a sandwich.

Traditionally, thick slices of bologna are pan-fried until golden and crisp around the edges, then stacked onto soft white bread with simple toppings like mustard, mayo or even a slice of cheese.

Instead of one slice of thick-cut bologna, Hillside serves it with four or five slices of thin mortadella (bologna’s fancier cousin) that's been smoked over Texas pecan.

Build the sandwiches with ham/cheese, bologna, little smokies relish, iceberg lettuce, slice tomatoes, mayonnaise, brown mustard and sliced red onion.

That childhood bologna—you know, the kind in the yellow package—is cut way too thick. Believe me, even the best mortadella sliced like supermarket bologna would be gross cold, too.

4 pieces thick white bread, brioche Or Texas Toast Mayonnaise Crisp Iceberg Lettuce Vine Ripe Tomatoes, sliced 4 Bologna slices, red casing removed To fry the bologna: cut the bologna around the ...

Instead of bologna sliced ¼-inch-thick, you can use the same amount by weight of your favorite packaged bologna (2 to 3 slices per sandwich), with a slight adjustment to the cooking time.

Hungry fairgoers lined up to get their slice of a 150-foot bologna sandwich in Lebanon, Pennsylvania.

Marrone prefers thin-sliced bologna and American cheese with spicy mustard on white bread. The Marroney Bologna sandwich features thick-cut bologna and American cheese grilled on paisano artisan ...

• Sliced bologna (thick or thin, your preference) • Two slices bread • Mayonnaise • Mustard ...