When I was a kid, my dad bought Smith’s baloney or bologna by the log. Big 10-pound rolls. My brother fondly recalls that we had quarter pounder sandwiches long before McDonald’s invented them. But ours included a half inch slab of baloney with a slice or three of cheese and mustard on plain, old Sunbeam white bread — the stuff the guy in the bread truck delivered.
Recipes exist all over the web for the perfect baloney sandwich. Some include fried baloney, grilled bread and various cheeses. Ours were pretty plain by comparison.
As kids, we ate so many baloney sandwiches that I never really served it to my own children until they decided they loved it after having it at other kids’ houses. Then, everything from ring bologna to slabs of the real stuff made it into white bread, Italian bread and whole-wheat bread at our house.
When a neighbor babysat my kids, she introduced them to baloney rollups — a slice of baloney filled with ketchup.
Some online recipes include a fried egg, pickle, bacon, tomato, lettuce and assorted corn chips and potato chips.
We prefer the plain Jane variety. And I think it’s on the menu tonight at Chez Parker.