The Grand Bologna Royale

By Chef George

A bold, unapologetic take on the classic fried bologna sandwich — executed with professional technique,
balanced richness, and elevated restraint. Nostalgia, refined.

Core Ingredients

• Thick-cut deli bologna (¼–½ inch), 2 slices
• Thick-cut white bread, 2 slices
• White American cheese, 1 slice
• Gruyère cheese, 1 slice
• Butter, neutral oil
• Caramelized onions, pickle chips
• Mustard aioli (mayo, Dijon or deli mustard, honey, Tobias Garlic Salt)

The Grand Bologna Royale sandwich on a plate

Condensed Method

1. Score and sear bologna in cast iron until crisped and curled.
2. Melt white American first, then Gruyère; cover briefly.
3. Butter and griddle bread until golden.
4. Assemble with sauce, onions, and pickles; cut diagonally.

Chef Variations

Deluxe Royale

Additions:
• Sunny-side-up egg
• Thick-cut bacon (crispy)
• Extra caramelized onions
Chef Logic: The egg yolk serves as a secondary sauce, while bacon enhances the smokiness and saltiness.

Spicy Royale — Peach Bonnet Reaper

Additions:
• ½–1 tsp Day of the Dead Peach Bonnet Reaper Hot Sauce
• Extra pickle chips for acid balance
Application Options:
• Whisk hot sauce into mustard aioli
• Or drizzle directly onto bologna before cheese melt
Chef Logic: Fruit-forward heat cuts richness without overpowering the sandwich.

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