SHORTCUTS: Where’s my fried bologna sandwich?

I’ll never forget my first baby-sitting job. I was 13 years old and it was four days a week for two months over the summer. Eight-year-old Alexis had two very annoying Siamese cats. Every day Alexis

requested the same lunch — fried bologna sandwiches. I was unfamiliar with this odd delicacy but thanks to her, I learned the technique very quickly.

The Internet tells me that “fried bologna [is] the West Virginia state sandwich. The combination of bologna and heat produces a dish that is incredibly delicious and startlingly different from a basic bologna
sandwich.” Ohio and Tennessee lay claim to this food phenomenon as well.

You need a thick cut of bologna, 1/8-1/4-inch range, and a good nonstick skillet to begin. To keep the bologna from curling, make one radial cut from the center to the edge of the slice.

Fry the bologna on both sides until it browns and starts to resemble a grilled hot dog. When nicely seared, place it on soft white bread slices slathered with mayonnaise (other condiments include hot
mustard, fried onions or a blend of sour cream and horseradish).

Keeping this week’s column kid-friendly and fun-to-make, I’d like to contribute my Toasted Whole-Wheat S’more Sandwiches. Fresh, soft whole-wheat bread, a few mini-marshmallows and a sprinkle of
mini-chocolate chips toasted until the outside is brown and crisp and the inside is melted and gooey! Make them in a skillet with a spritz of cooking spray but an outdoor grill with griddle would work too.
Turn these toasted little squares into an “Elvis” by adding a single banana slice.

WHOLE-WHEAT S’MORE TOASTS

2 slices fresh, soft whole wheat bread

1 teaspoon peanut butter

6 mini-marshmallows

8 mini-chocolate chips

Cooking spray

With slices stacked and aligned, use a dinner knife to remove all outside crust. Separate slices and spread teaspoon of peanut butter in center of one. Place marshmallows and chips in a single layer on
peanut butter. Top with remaining bread slice. Using tines of a fork seal all four sides of bread with gentle pressure until they hold together. Lightly spray nonstick skillet with cooking spray. Place sealed
bread in skillet over medium-high heat and toast until brown about three minutes. Turn and repeat. Cool slightly before eating.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan. She can be reached at .