If you’ve ever tried to cook bologna in a skillet without prepping the slices first, you know that they’ll curl up and cook unevenly. There are two main ways that folks advise you to prep the bologna to prevent this: Either score an “X” in the middle of each slice, or cut notches into the edge of each slice.
We tried both methods and had a favorite way—notching the slices. When we tried the “X” method, the slices puffed up a lot in the center, making each slice resemble the business end of a plunger. With the notch method, though, the center puffed up much less; it still puffed a little but remained more flat overall.
If you cut long notches (about an inch), the bologna slices will open up as they cook so that each slice resembles an iron cross. There’s nothing wrong with that, but we prefer shorter notches about 1/2 inch long.
Ingredients
16 slices bologna
1/4 cup mayonnaise
3 Tbsp. Creole mustard (such as Zatarain’s)
4 Tbsp. butter, softened
8 slices Texas toast or other thick white bread
4 slices American cheese
2 cups shredded iceberg lettuce
4 thick tomato slices
16 bread and butter pickle chips
2 cups thin dill pickle potato chips
Directions
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