Turkey and the Wolf's Fried Bologna Sandwich
- 3 slices of thick-cut bologna (preferably from your local butcher)
- 2 slices of American cheese
- 2 thick slices of white bread (we recommend getting a bakery's pain de mie or white bread unsliced and slicing it about two fingers wide)
- 1 stick butter, room temperature
- 1 cup shrettuce (shredded iceberg lettuce)
- 2 Tbsp. Tay’s Mustard (see notes) or your favorite mustard
- 5 large russet potatoes, sliced on a mandolin to the thickness of a penny, stored in cool water
- 2 quarts white vinegar
- 1.5 quarts soy, vegetable, or peanut oil
- Kosher salt
2 Tbsp. Duke's Mayonnaise Homemade Potato Chips
- Bologna Sandwich
- To toast the bread, swipe butter onto both sides of each slice of bread and toast in a nonstick pan until golden brown on both sides. Let the slices rest on a rack or lean against each other like a teepee (just not face down on a surface). This will give them time to crisp up and provide some structural integrity for the sandwich.
- Using the same pan over medium/high heat, sear the bologna on both sides until nice and brown. Slightly overlap the pieces in a triangle shape and top with two slices of American cheese. Put the heat down to low and let the cheese melt.
- Swipe a liberal amount of Duke’s Mayonnaise onto the first slice of toast. Top that with a nice pile of shrettuce. Next, add the cheesy bologna. On top of that, add a nice big pile of chips. Swipe a liberal amount of mustard on the top slice of bread and top the sandwich. Eat it.
Homemade Potato Chips
- Rinse the container of chips under cool water until the water runs clear with no cloudiness. Drain the water and cover the chips with white vinegar. Let them brine in the vinegar for a couple hours or overnight.
- Fry the chips at 300°F, stirring often so they cook evenly and don’t stick together, until they are golden brown and crispy.
- Remove the chips from the oil onto a resting rack or paper towel and immediately season with salt. It takes more salt than you would think.