Fried Bologna Cheese Melts
Thick bologna slices sandwich melty cheese, get breaded, and fry up golden and crispy with an incredible cheese pull. Served with a quick creamy macaroni salad for pure comfort-food satisfaction.
Equipment
- 1 | Skillet | for frying
- 1 | Mixing bowls | for breading
- 1 | Spatula |
- 1 | Knife |
Ingredients
- 8 | slices | bologna | thick-cut preferred
- 4 | slices | American cheese |
- 1/2 | cup | all-purpose flour |
- 1/2 | cup | breadcrumbs |
- 1 | | egg | beaten
- | | oil | for frying
- 2 | cups | cooked macaroni |
- 1/2 | cup | frozen peas |
- 1/4 | cup | diced ham |
- 1/4 | cup | diced carrot |
- 1/3 | cup | mayonnaise |
- | | salt and black pepper | to taste
Instructions
- Place a cheese slice between two bologna slices to form sandwiches.
- Set up flour, beaten egg, and breadcrumbs in separate bowls.
- Dredge each sandwich in flour, then egg, then breadcrumbs.
- Heat oil in a skillet over medium heat.
- Fry the coated sandwiches 2-3 minutes per side until golden.
- Combine macaroni, peas, ham, carrot, mayonnaise, salt, and pepper.
- Serve the hot melts immediately with the macaroni salad.
- Tip: Press the breadcrumbs firmly so the coating stays intact during frying.
Notes
Assemble and bread ahead, then fry just before serving for best crunch.
American cheese gives the smoothest melt and longest pull.
Leftover melts can be reheated in a toaster oven to restore crispness.
Panko breadcrumbs create an even crunchier exterior if preferred.
American cheese gives the smoothest melt and longest pull.
Leftover melts can be reheated in a toaster oven to restore crispness.
Panko breadcrumbs create an even crunchier exterior if preferred.