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Top-ranked recipe named "Wisconsin Style Ground Bologna"
NOTE: Ring Bologna is a dark red smoked sausage, NOT the thin sliced (light pink) lunch meat.
( see: http://www.bigoven.com/recipe160570)
Cut bologna in chunks. Place all ingredients in food processor and pulse until thoroughly moxed. It should still be a bit "chunky" not completely smooth.
Spread on toasted multi-grain bread with a leaf of lettuce.
Each sandwich contains an estimated:
Cals: 284, FatCals: 173, TotFat: 19g
SatFat: 7g, olyFat: 1g, MonoFat: 8g
chol: 38mg, Na: 771mg, K: 153mg
TotCarbs: 19g, Fiber: 2g, Sugars: 6g
NetCarbs: 17g, Protein: 10g
Carb contents may be reduced by substituting low-carb tortillas for the bread. Add some shredded veggies and call it a wrap.
First time I visited my wife's family on their Wisconsin farm she was delighted they were having ground bologna sandwiches. Being a city guy I piped up and said I'd go get some real lunch meat it they needed it. They tolerated my stupidity and I'm still married 35 years later. We make these sandwiches and have a laugh about dumb city slickers.