Ingredients
Equipment
Method
Smoke the Bologna
- In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, garlic powder, and lemon juice. Mix well and refrigerate until ready to use.
- Score the bologna about 1/4 inch deep by making vertical cuts followed by horizontal cuts to create a crosshatch (square) pattern around the entire chub.
- Coat the bologna with Dijon mustard or hot sauce as a binder, then season generously with your favorite sweet BBQ seasoning.
- Preheat your smoker to 250°F using applewood for smoke flavor. Smoke the bologna until it reaches an internal temperature of 145°F. If it starts getting darker than you'd like, loosely tent it with foil.
- About 10 minutes before it's done, brush the bologna with your favorite BBQ sauce and let it caramelize. Remove from the smoker and let it rest for 10 minutes.
Fry & Build
- Slice the bologna as thin or thick as you prefer. Cut a small slit from the center of each slice to the outer edge to help prevent the bologna from curling while frying.
- Butter the brioche buns and toast until golden brown.
- Heat a skillet or griddle over medium-high heat. Fry the bologna slices for about 1 minute per side, then top each slice with 2 slices of American cheese and let the cheese melt.
- Spread the spicy mayo on the bottom bun, then layer with shredded lettuce, the cheesy fried bologna, dill pickle chips, and optional sliced tomato. Spread more spicy mayo on the top bun, place it on the sandwich, and serve immediately.
Notes
Score the Chub: A crosshatch about 1/4 inch deep lets smoke and rub penetrate the bologna and builds more bark surface.
Slit to Prevent Curling: Cut a small slit from the center of each slice to the edge so it lays flat and browns evenly on the griddle.
Smoke Then Fry: Smoke the whole chub for bark and flavor, then fry each slice for a crispy, caramelized edge.
Watch the Color: If the bark darkens faster than you like during the smoke, tent it loosely with foil until it reaches 145°F.