up a touch of the flavor, but don’t toast it fully—you want it to stay soft.
Stack the hot fried bologna slices directly onto one slice of bread, letting any extra drippings soak into the bread. Top with the second slice of bread and press down gently so the sandwich holds together.
Serve immediately on a white paper plate while the bologna is still hot and the edges are crisp, eating it with your hands and letting a little grease hit the plate—just the way porch suppers are meant to be.
Variations & Tips
If you want to dress this up a bit while keeping the spirit of the original, you can lightly toast the bread in the skillet after the bologna comes out, soaking up some of the drippings for extra flavor. A very thin smear of yellow mustard or mayonnaise is a common
