BBQ Bologna Sandwiches with Vinegar Slaw

By Sprig Originals ✓ · cooked up in Sprig

Oklahoma-style barbecue bologna, done on a home stove or grill: half-inch slabs of deli bologna scored in a crosshatch, dusted with a smoky-sweet rub, and seared hard until the edges curl into crisp cups that hold the glaze. Piled on soft potato buns with tangy vinegar slaw and a sticky sauce, it's a $4 sandwich that eats like a $14 one.

Ingredients

• 4 slices deli bologna, cut 1/2-inch thick (about 1 1/4 lb total)
• 2 tsp dark brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp coarse black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp neutral oil

• 2/3 cup ketchup-style barbecue sauce
• 2 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 1 tbsp honey
• 1/2 tsp liquid smoke (optional, if not grilling)

• 4 cups shredded green cabbage (about 1/2 small head)
• 1 cup shredded carrot
• 3 tbsp apple cider vinegar
• 2 tbsp mayonnaise
• 1 tbsp granulated sugar
• 1/2 tsp celery seed
• 3/4 tsp kosher salt
• black pepper, to taste

• 4 soft potato buns
• 2 tbsp salted butter, softened
• 16 slices dill pickle chips
• 1/2 cup thinly sliced white onion (optional)

Instructions

1. Make the slaw first so it has time to soften: in a large bowl whisk together 3 tbsp cider vinegar, mayonnaise, sugar, celery seed, 3/4 tsp kosher salt, and several grinds of black pepper. Add the cabbage and carrot and toss well. Refrigerate at least 20 minutes, tossing once more before serving.
2. Stir the glaze together in a small saucepan: barbecue sauce, 2 tbsp cider vinegar, mustard, honey, and liquid smoke if you're cooking indoors. Simmer over medium-low for 3 to 4 minutes until slightly thickened, then pull off the heat.
3. Score the bologna: lay each 1/2-inch slice flat and cut a crosshatch of shallow slashes about 1/4 inch deep and 1/2 inch apart across one face, then flip and repeat. Don't cut through. The scoring lets the slices curl and crisp instead of doming into a bowl.
4. Mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a small bowl. Pat the bologna dry and rub the mixture over both scored faces, pressing it into the cuts.
5. Heat a cast-iron skillet or griddle over medium-high with the oil until it just shimmers, about 2 minutes. Lay in the bologna (work in two batches if needed) and sear 3 to 4 minutes without moving, until the edges curl up and the surface is deeply browned and lacquered. Flip and sear the second side 3 minutes more. If grilling instead, cook over direct medium heat, 4 minutes per side with the lid open.
6. Reduce the heat to medium-low. Brush the tops of the slices generously with glaze, flip, and cook 45 seconds; brush the second side and flip again for another 45 seconds, just until the glaze tightens and looks sticky. Watch closely — the sugar goes from glossy to burnt fast. Transfer to a plate.
7. Butter the cut sides of the buns and toast them face down in the same skillet over medium heat for 1 to 2 minutes, until golden and slightly compressed.
8. Build each sandwich: bottom bun, a slice of glazed bologna, 4 pickle chips, a small pile of sliced onion if using, then a generous mound of drained slaw. Drizzle with any remaining glaze, cap with the top bun, and press gently. Serve immediately, while the crisp edges are still crisp.

Chef's tips

Nutrition (per serving, estimated)

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