|Alternative names||Baloney sandwich|
|Place of origin||United States|
|Region or state||Northeastern|
|Main ingredients||Sliced white bread, bologna sausage, condiments|
The bologna sandwich is a sandwich common in the United States and Canada. Also known as a baloney sandwich, it is traditionally made from sliced bologna sausage between slices of white bread, along with various condiments, such as mayonnaise, mustard, and ketchup.
The bologna sandwich, fried or unfried, is a regional specialty in the Midwest, Appalachia, and the South. It is the sandwich served at lunch counters of small, family-run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South. The fried version is likewise sometimes sold at concession stands in stadiums, like those of the Cincinnati Reds. In Pittsburgh, Pennsylvania, it is called a "jumbo sammich". In Knoxville, the sandwich is referred to in local slang as a "Lonsdale Ham" sandwich, after the less-affluent neighborhood of Lonsdale, in Knoxville, TN.
Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, pickles, tomatoes, and onions. It is a popular choice; Oscar Mayer reports 2.19 billion sandwiches are made with its brand of bologna per year.
- Insiders' Guide to the Great Smoky Mountains, 5th edition, p.100, By Dick McHugh, Mitch Moore, Katy Koontz, ISBN 0-7627-4405-7, ISBN 978-0-7627-4405-3
- McMinn, Suzanne. "Fried Bologna Sandwiches". Chickens in the Road. Retrieved 19 April 2014.
- "Ballpark's signature sandwich: Fried bologna", Cincinnati.com (online version of the Cincinnati Enquirer), March 30, 2008.
- Kate Heyhoe. "Remembering the Sandwich: Great Moments, Great Sandwiches in History". Kate's Global Kitchen. Archived from the original on 2013-09-17. Retrieved 2014-04-19.