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“There is bologna, then there is bologna. At G&R Tavern in Waldo, Ohio, the house-made lunch meat is sliced thick and is seriously flavorful stuff, a pork and beef blend that is garlic-scented and fatty enough that when it sizzles in a skillet, it develops a wickedly savory crust enveloping the moist meat within. G & R loads it into a sandwich with sweet pickles and onion (a great condiment combo), or your choice of mustard, mayonnaise, or tomato. Fitting side dishes include a variety of deep fried vegetables and curly fries.”

Ingredients Nutrition


  1. Score the edges of the bologna all around so it doesn't curl up as it cooks.
  2. Melt the butter in a skillet and fry the bologna until crisp on the outside, but still juicy inside.
  3. As the bologna cooks, prepare the roll. Lay cheese on the bottom, if desired, and dress the top with mayonnaise or mustard to taste.
  4. Pile the hot bologna straight from the skillet into the roll atop the cheese so its heat will soften and melt the cheese. Add condiments if desired.

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