Ha-haaaaaaaaaaaaaaah!

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Fried 'Baloney'! Gotta love it! I do. That was one of my favorite staples when I was a kid. Problem is that, today, try to find bologna that fries well. If you buy from the deli counter, make sure that they slice it at least a good sixteenth of an inch. Most beef bologna you find on the market today, along with beef, has so many other 'fillers', not to mention extra fat, that it's almost impossible to fry. A six inch slice turns into a two and a half inch curled-up mess that is disgusting. So...I came up with an idea: Using a bacon press. Lay the slice down on the griddle while it's heating up, put the bacon press on it over medium heat and, there you go. Check it often to make sure it doesn't burn. Tried it this morning and enjoyed the best toast bologna sandwich I've had in some time.