Barbecue Bologna Sandwiches
Smoky slow-cooked bologna sandwiches with crunchy coleslaw and rich barbecue sauce.
Equipment
- Smoker
- Aluminum pan
- Tongs
Ingredients
- 1 whole unsliced bologna 1.5 to 2.5 kg
- BBQ dry rub to taste
- 1 loaf Texas toast sliced thick
- Coleslaw prepared
- Barbecue sauce to serve
Instructions
- Preheat the smoker to 225°F (107°C).
- Score the bologna lengthwise without cutting all the way through.
- Rub the seasoning generously over the entire surface and inside the cut.
- Place the bologna in an aluminum pan and set it in the smoker.
- Smoke for about 3 hours until the outside is dark and the internal temperature reaches 63°C.
- Remove the bologna and let it rest uncovered for 10 minutes.
- Slice into thick slices of about 1 to 1.5 cm.
- Place two slices on a piece of Texas toast.
- Top with coleslaw and a drizzle of barbecue sauce.
- Close with another slice of bread and serve immediately.
Notes & Wine Advice
Notes
Use a whole piece of bologna for the best texture and flavor.Avoid slicing too thin to keep the sandwich juicy.
Let the meat rest before slicing to retain moisture.
Variations
Add pickles for extra crunch and acidity.Use spicy barbecue sauce for a stronger kick.
Toast the bread lightly for added texture.
Wine Advice
These sandwiches pair surprisingly well with a fruity Zinfandel or a smooth rode wijn.The wine balances the smoky meat and slightly sweet sauce perfectly.
Nutrition values
Calories: 480 kcal | koolhydraten: 32 g | Eiwitten: 22 g | Vet: 28 g | Verzadigd vet: 9 g | Natrium: 980 mg | Suiker: 8 g