Place of origin
|Sliced white bread, bologna sausage, condiments|
|Cookbook:Bologna sandwich Bologna sandwich|
The bologna sandwich is a sandwich common in the United States and Canada. Also known as a baloney sandwich, it is traditionally made from pre-sliced bologna sausage between slices of white bread, along with various condiments, such as ketchup, mustard and mayonnaise. Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, pickles and tomatoes. There is even a version in Texas that calls for grape jelly, Miracle Whip, and cheese balls to be included with two slices of thick-cut bologna. It is a popular choice: one major company reports 2.19 billion sandwiches are made with its brand of bologna per year.
The bologna sandwich tends to be high in saturated fat (more so if cheese is added) and is high in sodium.
The bologna sandwich, fried or unfried, has been elevated to a regional specialty in the Midwest, Appalachia, and the South. It is the sandwich served at lunch counters of small family run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South. The fried version is likewise sometimes sold at concession stands in stadiums, like those of the Cincinnati Reds. In Pittsburgh, Pennsylvania, it is called a "jumbo sammich". In East Tennessee, the sandwich is referred to in local slang as a "Lonsdale Ham" sandwich, after the less-affluent neighborhood of Lonsdale, in Knoxville, TN (named for John Lonsdale, the third Principal of King's College London).
- Kate Heyhoe. "Remembering the Sandwich: Great Moments, Great Sandwiches in History". Kate's Global Kitchen. Retrieved 2014-04-19.
- Insider's Guide to the Great Smokie Mountains, 5th edition, p.100, By Dick McHugh, Mitch Moore, Katy Koontz, ISBN 0-7627-4405-7, ISBN 978-0-7627-4405-3
- McMinn, Suzanne. "Fried Bologna Sandwiches". Chickens in the Road. Retrieved 19 April 2014.
- "Ballpark's signature sandwich: Fried bologna", Cincinnati.com (online version of the Cincinnati Enquirer), March 30, 2008.
- Insider's Guide to the Great Smokie Mountains, 6th edition, p.229, By Dick McHugh, Mitch Moore, Katy Koontz, ISBN 0-7627-4405-7, ISBN 978-0-7627-4405-3