Grown-up Bologna Sandwiches (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 cup mayonnaise |
1 chipotle pepper in adobo sauce, finely chopped or 1 tablespoon adobo sauce |
2 tablespoons olive oil |
1 (2-inch thick) slice bologna, cut into 1/2-inch chunks (about 8 ounces) |
1/2 cup onions, chopped |
kosher salt and freshly ground black pepper |
2 tablespoons dijon mustard |
2 teaspoons honey |
1/2 cup white wine |
4 slices white pullman bread, toasted |
Directions:
1. For the chipotle-mayonnaise spread: Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use.
2. For the bologna: In a large pan on medium-high heat add the oil. Add the bologna chunks to the hot oil. Saute while tossing to brown all sides, about 8 minutes. Add the onions and season lightly with salt and a few grinds of pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard, and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce in the pan.
3. To assemble the sandwiches, slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. To serve as a smaller bite, cut the toasted bread into 1/4ths and continue to top as directed.
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