you can make a small slit from the center to the edge with a knife so they don’t puff too much as they fry.
Fry the bologna on the first side until the edges curl up and turn deep golden brown and slightly crisp, 2–3 minutes depending on your stove. You want those lacy, browned edges and a few darker spots for extra flavor.
Flip the bologna and continue frying on the second side until it is browned and lightly crisp in spots, another 1–2 minutes. Spoon a little of the hot fat over the top if you like it extra savory.
While the bologna finishes, place the slices of white bread on a plate. If you like the bread slightly warmed, you can briefly lay each slice in the empty part of the skillet for a few seconds per side to soak
