Fried Bologna Cheese Melts
Crispy golden fried bologna sandwiches filled with melted cheese for an incredible stretchy pull. Served with a quick creamy macaroni salad for the perfect nostalgic plate.
Equipment
- 1 | cutting board |
- 1 | Knife |
- 3 | Shallow bowls | for breading
- 1 | Skillet | for frying
- 1 | Spatula |
- 1 | Mixing bowl | for salad
Ingredients
- 12 | slices | bologna |
- 6 | slices | cheese | American or cheddar
- 1/2 | cup | flour |
- 1 | cup | breadcrumbs |
- 2 | | eggs | beaten
- 1 | | oil | for frying
- 2 | cups | cooked macaroni |
- 1/2 | cup | mayonnaise |
- 1/2 | cup | frozen peas |
- 1/4 | cup | diced carrots |
- 1/4 | cup | diced ham |
Instructions
- Place a cheese slice between two bologna slices and press edges together.
- Set up three bowls: flour, beaten eggs, and breadcrumbs.
- Dredge each sandwich in flour, then egg, then breadcrumbs.
- Heat about 1/2 inch of oil in a skillet over medium heat.
- Fry the melts 2–3 minutes per side until deep golden and crisp.
- Drain on paper towels for 1 minute.
- Toss cooked macaroni with mayonnaise, peas, carrots, and diced ham.
- Serve the hot melts immediately with a scoop of macaroni salad.
- Tip: Keep the cheese centered and smaller than the bologna to prevent leaking.
Notes
Best served right away while the cheese is molten and the coating is crisp.
Assembled and breaded melts can be refrigerated a few hours before frying.
Leftover macaroni salad keeps in the refrigerator up to 2 days.
Bake at 425°F for a lighter version if preferred.
Assembled and breaded melts can be refrigerated a few hours before frying.
Leftover macaroni salad keeps in the refrigerator up to 2 days.
Bake at 425°F for a lighter version if preferred.