LMAO. This man is a idiot. The bologna kicked his ass. No telling what would happen if he tried to hard boil an egg. Who would make a bologna sandwich on hamburger buns. Too much bread for me.
Now, I really wanted to say I made these after school growing up. Glad to know others appreciate hot, crispy bologna and cheese. No onion for me. Just toast, lettuce, cheese, tomato and mayo. Just as good or better than it's bacon counterpart.
You don't need to put so many cuts in it. Just one good size cut down to the center will do it just fine and keep it from breaking apart. Also the normal original Bologna is better than the beef version 10x.
Wow Brandon Fleming! You are honest to God the first person I've met who prefers regular bologna. You sir, are truly original. I like fried beef bologna better but I prefer normal bologna if it's cold and uncooked. My man Brandon over here standing out with Bologna. Cheers.
TRUTH! As John Travolta said in 'Pulp Fiction', 'pork/bacon/pork chops are GOOD!` The best tasting 'original' bologna & salami were made using PORK as the first ingredient 'AND' beef as the second.
Ok. I’ve watched him make a sardine sandwich. Now bologna. What’s next? Grilled cheese? The intriguing part is that he makes the simplest preparations appear difficult.
You can cook boy! I just found this video today accidently while looking for something else. I'm from the South, and I'll have to say you did the poor man's steak proud. I ate bologna all throughout my childhood. Mama fried it like you did on white bread with yellow mustard,, barbecued it on the grill with barbque sauce, smoked it in a smoker, and we ate it cut fresh off the stick on white bread with mayo and fresh tomatoes off the vine. In the summer, I guarantee that's what a lot of folks ate for supper most nights. We bought it by the lb from the local little markets that had a deli. You just can't beat stick bologna. I'm going to have to show out and fire up my iron skillets and blow my family's minds. Thank you for the turned up a notch recipe!!
I grew up eating fried bologna sandwiches. And occasionally a fried egg on top. But know this, not all bologna is created equally. Some of this "mystery meat", i.e. Bar S brand is not fit for human consumption. Boars Head, Sugardale and Oscar Mayer brands are among my favorites.
Sheep Dog I grew eating it to but around the pit we'd hook up hose to feed into the pit and get a couple friends over and we'd all put the hoses by our stink rifles and blast stank rounds through the hose and into the pit so the bologna would get an added seasoning! Great for the whole family :) thanks guys ! Give it a try!
Lol i used to work at a deli and i loved boars head bologna but the russers wunderbar bologna or as we liked to call it the welfare bologna was just disgusting
As a condensour of bologna sandwiches may i suggest making 3 small equally spaces cuts so when it cooks the cuts spread and the bologna doesn't bubble up. Also I like Cotto salami much better when making these.
I was laughing and saying in my head, "fried bologna rookie"! Never tried fried onions on mine, looks good. Like other have said, use the thick bologna, and always slice the sides. I use Swiss cheese on white Wonder bread, with ketchup and mayo.
Next time try with Lebanon Bologna! I got a craving for one of these last week - hadn’t eaten Bologna in a couple decades, and decided to go with the Lebanon Bologna I saw at the store. Toasted bread, some American cheese & a little yellow mustard and you will be in heaven :-)
You don't cut Bolgna, while frying it. If you want the center carmelised ("flavorised"), you press it down for a bit, then flip, and repeat process, until done.
@ SAM THE COOKING GUY Try the sandwich my families way. Same cooking method only use raw onion, tomato, American cheese and instead over mustard use Tabasco or Louisiana hot sauce. Dot the toast with blops of the sauce at areas you plan to take bites. Oh! and we slightly salt and pepper the fried Bologna. We also heat all ingredience in a toaster over for about 3-5 minutes after the sandwich is built. It's just that much nicer to eat it very warm.
I know how to make these western food better than I know how to make Asian food,cause I worked in a kitchen before, although i'm Asian but I never actually learnt Asian cooking, Western food are so much easier to cook.
Hey Sam great show man !! And these people calling you a douche, are over opinionated douche-bags . Love the show even though your from California haha keep it up man
Sam, you should go to a deli and get some good bologna. German is my favorite. Have them cut you some really thin for a sandwich, salami goes great with it and get a couple thick slices, like ¼ or ⅜ inch thick and fry that. It's way better that way
My aunt used to buy bologna by the roll and slice it up herself. Super thick slices with Miracle Whip, lettuce, tomato (also thick sliced), though I don't recall onion being used.
You need real bologna that has the red plastic casing that you strip off before cooking... also cut an x in the middle to keep the center from bubbling up
Hahahah I love how he tells max off and says it's obvious when he says to toast the buns, but he says it himself in every other episode. You're awesome Sam! 😂
Dude if your going to make a fried bologna sandwich ya use bologna from the deli and if they have it try khans club deluxe its worlds different than the pre packaged stuff.
Next time use deli bologna - Boars Head Garlic- yummy. Not everyone knows how toasting bun or bread can bring out the taste - stop acting like a Sargent major - you didn’t know to make a slice in the middle of the piece of bologna. 😂
I love fried bologna sandwiches. I grew up with them. So freaking good or should I say so fucking good!? Do not listen to all your bad comments! You put it on the bun or a bread does it matter what you put it on it's always good
Dan Harrington ahhh, Cotta Salami. My "go to" after getting bored of bologna. Pro tip. Get fancy with it sometimes. Instead of just cotta salami, mayo, cheese and bread... Throw a sheet of lettuce on that thing. That iceberg lettuce does something that chips jist cant deliver.
Dan Harrington garlic salt and cream cheese? Im all over that. I would say try my old favorite poor meal. PB and J with mustard and pizza pringles. But dont. That was a really dark time of my life lol
I love watching Sam make amazing food but a bologna sandwich here in the South consists of two slices of cheap bread like Wonder bread, 1 or 2 slices of crispy fried bologna and Duke's mayo or Miracle Whip. The cheese is a bonus. 😅🤣😂🤣
@@KaPPy83 I’m a asshole too when I’m stressed in the kitchen and somebody stands beside me, that happens. Anyways good to see how much better the Videos became, Sam and is much more chilled and Max really does his job well.
I've loved fried bologna ever since I was a kid (I'm 46 now), so I don't need to add this to my recipe playlist, but I always love seeing someone sharing the love of fried bologna. A couple pointers for future efforts in the frying of bologna. You seemed to figure out near the end that the bologna needed to be split pretty far to keep it from bubbling up in the center; I recommend four cuts leaving a space about one inch in diameter in the center (preferably making the cuts BEFORE you start cooking it). Second, it's even better with the thick cut bologna; the thicker slices let you get a better sear on the outside while still having enough bologna inside that you can actually taste bologna rather than just tasting char (if I buy thick cut, it is specifically for fried bologna; thin cut is for regular sandwiches). The only other suggestion I might add is dill pickles; the flavor of some nice dill pickle slices is a perfect compliment to the smokiness of the fried bologna with just the right sear and the creamy tanginess of the mayo--I guarantee it will make it better! If you try it, I'd love to hear what you think of the difference made by my suggestions. As for recommending something different for you to try, I'm sure it wouldn't be worthy of a video, but you should definitely try this if you never have. Peanut butter and bacon sandwich. I know it sounds weird, if not horrible, but literally everyone I have convinced to try it has loved it! Toast up your bread and slather it up with peanut butter, then put on a few strips of nice fatty bacon, hot from the frying pan and still dripping with a little grease. The heat of the bacon softens the peanut butter so it mixes with that excess bacon grease and it all melds into an amazing symphony of flavor! Like I said, probably not worth doing a video about, but you have got to try it!
Anyone who’s shocked about your second sandwich has never accidentally learned anything about Elvis. I have zero interest in Elvis but even I learned about bacon peanut butter sandwiches he’d fly from Memphis to Denver to obtain.
That’s what arrogant elitists do, they way over complicate a simple recipe to show how ‘avant-garde’’ they supposedly are. Unfortunately they usually just end up looking like an idiot.
Only Sam could make a bologna sandwich look amazingly good. I had a lot of bologna, salami and Ramen noodles in college. I thought adding lettuce and tomato slices were gourmet.
I grew up on these... But the best thing I have done was get good quality bologna cut thick, 1/4 inch or so. They are also good with a overeasy egg with a nice runny yolk.
I have never seen somebody have such a hard time cooking bologna in my life🤦🏻♂️
Sean Casey yea that was funny
Lol my thoughts exactly
Kml
Lol this video was a total clusterfuck.
LMAO. This man is a idiot. The bologna kicked his ass. No telling what would happen if he tried to hard boil an egg. Who would make a bologna sandwich on hamburger buns. Too much bread for me.
You know you are living good when you get more than one slice at a time
Or when you’ve never purchased it 😂
😆😆😆🤣🤣 man, these jokes are killing me.
Now, I really wanted to say I made these after school growing up. Glad to know others appreciate hot, crispy bologna and cheese. No onion for me. Just toast, lettuce, cheese, tomato and mayo. Just as good or better than it's bacon counterpart.
For me its bologna and mayo and some bread. Just a straight little hot crispy fat sandwich. Will always go back to this from time to time.
Yea
You don't need to put so many cuts in it. Just one good size cut down to the center will do it just fine and keep it from breaking apart. Also the normal original Bologna is better than the beef version 10x.
Wow Brandon Fleming! You are honest to God the first person I've met who prefers regular bologna. You sir, are truly original. I like fried beef bologna better but I prefer normal bologna if it's cold and uncooked. My man Brandon over here standing out with Bologna. Cheers.
@@tjgordon5 Thank you thank you.
Someone's gotta stand with it!
TRUTH! As John Travolta said in 'Pulp Fiction', 'pork/bacon/pork chops are GOOD!` The best tasting 'original' bologna & salami were made using PORK as the first ingredient 'AND' beef as the second.
Oscar Mayer should definitely start advertising the “porkiness” of their beef bologna.... underrated trait
to make the best fried baloney sandwich ever use some smoky BBQ sauce instead of mayo/mustard and add pickles. it may sound strange but its delicious!
Ok. I’ve watched him make a sardine sandwich. Now bologna. What’s next? Grilled cheese? The intriguing part is that he makes the simplest preparations appear difficult.
I used to always have peppered fried bologna all the time as a child. It was my favorite
*TIP: The bologna fix!* Before cooking, cut a 2 inch X in the center to allow the hot air to escape.
You can cook boy! I just found this video today accidently while looking for something else. I'm from the South, and I'll have to say you did the poor man's steak proud. I ate bologna all throughout my childhood. Mama fried it like you did on white bread with yellow mustard,, barbecued it on the grill with barbque sauce, smoked it in a smoker, and we ate it cut fresh off the stick on white bread with mayo and fresh tomatoes off the vine. In the summer, I guarantee that's what a lot of folks ate for supper most nights. We bought it by the lb from the local little markets that had a deli. You just can't beat stick bologna. I'm going to have to show out and fire up my iron skillets and blow my family's minds. Thank you for the turned up a notch recipe!!
I grew up eating fried bologna sandwiches. And occasionally a fried egg on top. But know this, not all bologna is created equally. Some of this "mystery meat", i.e. Bar S brand is not fit for human consumption. Boars Head, Sugardale and Oscar Mayer brands are among my favorites.
I like hoffman bologna and their white franks are great.
Sheep Dog I grew eating it to but around the pit we'd hook up hose to feed into the pit and get a couple friends over and we'd all put the hoses by our stink rifles and blast stank rounds through the hose and into the pit so the bologna would get an added seasoning! Great for the whole family :) thanks guys ! Give it a try!
Sheep Dog No other description of Bar S willbever be more accurate tham yours. I ate a bite of a Bar S hot dog once....
For true bologna lovers: schwabmeat.com/shop/ THE finest bologna on the planet.
Lol i used to work at a deli and i loved boars head bologna but the russers wunderbar bologna or as we liked to call it the welfare bologna was just disgusting
Sam, water turns to steam on a hot plate so the water vapor pushes up the bologna. Just cut a hole in the center. No need for all the surgery. Jack
As a condensour of bologna sandwiches may i suggest making 3 small equally spaces cuts so when it cooks the cuts spread and the bologna doesn't bubble up. Also I like Cotto salami much better when making these.
I was laughing and saying in my head, "fried bologna rookie"! Never tried fried onions on mine, looks good. Like other have said, use the thick bologna, and always slice the sides. I use Swiss cheese on white Wonder bread, with ketchup and mayo.
Thick cut Bologna from the deli is the way to go for this sandwich. Not my thing but, for my husband once in a while...childhood memories.
Oh my F'ing God!! I'm 63 and I made them as a kid with only ketchup. I add balsamic vinegar to the onions and used swiss cheese. YEAH!
Even if the camera guy is his son, he does treat him bad.
KuriosPC all he did was tell him to move😂
Na, I don't think it's meant in a mean way. He says it all the time
KuriosPC tough Love
the lord thanks boss
This is why I unsubscribed.. his videos would be cool if he didn't talked or tried so hard. I'm sure his son knows what I'm talking about.
Fried bologna and mustard on white bread! All you need
I never had a bologna sandwich growing up but it was because my mother didn’t believe in eating pork. I love me a good fried bologna sandwich!
Add a fried egg and you're in heaven.
this man has obviously never been through the struggle in his life and had to eat this lmao
Next time try with Lebanon Bologna! I got a craving for one of these last week - hadn’t eaten Bologna in a couple decades, and decided to go with the Lebanon Bologna I saw at the store. Toasted bread, some American cheese & a little yellow mustard and you will be in heaven :-)
We ate The squeal even. And the Tail...Good ol Ceremonial Bolognese Sausage renderins...Psyche !
Frying baloney (not bologna) comes as second nature here in the south. One slit from the center out is mandatory.
I had a fried bologna sandwich at a fair once and they used a thick slice (over 1 inch) and it was delicious.
Sam, be nicer to the cameraman. He doesn't have the glamorous job.
Agreed. Kind of a rude tone.
@@jenng1770 IT's his son, guys. They're 100% in this together. Don't watch one video and make judgements you have no idea about.
Use a fork to cut in a half inch into bologna top/bottom/left/right and it reduces the bubbling up. Also allows for more edges to char.
Never in my life have i ever seen ANYONE use snips or scissors to score bologna before!! ......... im dead, lol Sam you the man!
You don't cut Bolgna, while frying it. If you want the center carmelised ("flavorised"), you press it down for a bit, then flip, and repeat process, until done.
@ SAM THE COOKING GUY Try the sandwich my families way. Same cooking method only use raw
onion, tomato, American cheese and instead over mustard use Tabasco or
Louisiana hot sauce. Dot the toast with blops of the sauce at areas you
plan to take bites. Oh! and we slightly salt and pepper the fried
Bologna. We also heat all ingredience in a toaster over for about 3-5
minutes after the sandwich is built. It's just that much nicer to eat it
very warm.
Imma say it one more time CUT THE DAMN BOLOGNA IN THE MIDDLE TO LET THE DAMN STEAM VENT
"Extra sauce on the other bun, please."
I always have to have both buns sauced..
Bologna sandwiches should be served in a dark bar on white bread.
This is Sam at his douchiest lol. The food is good but man treat the people around you better!
Always, always, ALWAYS, sauce both buns!!!
So the key is to make one long cut from the middle to the edge then it doesn’t round up
Someone didn't take their meds
Cooks all kinds of good stuff and here he's having trouble doing a fried bologna sandwich lol
Try fried bologna with steamed 🍚 and diced pickled radishes
Mike Pardus teaches this in Skills2 at CIA. Part of Master Chef competition!
I know how to make these western food better than I know how to make Asian food,cause I worked in a kitchen before, although i'm Asian but I never actually learnt Asian cooking, Western food are so much easier to cook.
You host a cooking show and you can't fry bologna? You need thick cut non-beef bologna, onions if you want, and yellow mustard.
Because all he wants are the views he cant cook worth SHIT
Hey Sam great show man !! And these people calling you a douche, are over opinionated douche-bags . Love the show even though your from California haha keep it up man
RIGHT ON BUDDY BUNCH OF IDIOTS
Get some thick cut German garlic bologna that's the best!
Boars Head bologna only! Cheese?
Sam, you should go to a deli and get some good bologna. German is my favorite. Have them cut you some really thin for a sandwich, salami goes great with it and get a couple thick slices, like ¼ or ⅜ inch thick and fry that. It's way better that way
That is not a true fried bologna sandwich like the southerners grew up eating but DAAAAAAAAMN that thing looks delicious!!!!!!!!!
Shepard's Pie!!! Shepard's pie!!!!
Cut a small “x” in the middle of your bologna slices.
Go to deli and have bologna steaks 1/2 to 3/4 inch thick!! Want have the middle pop up!!
“Backup everybody knows that”
Everybody also knows you tri slice bologna before frying
One cut down the middle pac man that steak up lol looks sooo good I will be making this thank you..
Man I love a good delivery system!
Baloney and onions not on my sandwich but drop a egg and bread and butter pickles yes so good that way
Dude! Go to your deli and get thick sliced beef bologna!
I prefer deli bologna. Fresh cut.
My aunt used to buy bologna by the roll and slice it up herself. Super thick slices with Miracle Whip, lettuce, tomato (also thick sliced), though I don't recall onion being used.
You need real bologna that has the red plastic casing that you strip off before cooking... also cut an x in the middle to keep the center from bubbling up
my god this aint brain surgery guys relaz SAM
Chub bologna! Cut it as this as you like!
It’s better getting fresh cold cuts from the deli
When you make bologna you have to slice the sides and slice an X in the middle, so they don't pop up like that.
I've never eaten one, but I may have to try this! Thanks, Sam!
Sam you need to have it on Wonder Bread with ketchup
You missed the sombrero effect.
imagine how rude he is to his family when he's not on camera
This dude yells at the camera guy like he's performing surgery lol
Add an egg and you got an awesome breakfast sandwich but i use bbq sauce not mayo
Hi guys your too funny! Anyway just wanted to say here in Ontario Canada you can buy a Chubb of baloney cut it thick or thin! Delicious! Cheers!
LOL, how a rich guy cooks bologna
Yes cut slits in the middle will keep it from rising up
you got get the thick German bologna from the deli .
Hahahah I love how he tells max off and says it's obvious when he says to toast the buns, but he says it himself in every other episode. You're awesome Sam! 😂
Missing the plain potato chips on the sandwich as well
well done. but you should try it with 1/4 thick cut bologna and a little sweet relish, and if you wana go all in sub to baby swiss cheese = OMG!
I believe the label on that bologna read all beef. Trust me, I know the all beef label. I can’t stand the mixed meat bologna.
ok totally making this tomorrow 😋
Dude if your going to make a fried bologna sandwich ya use bologna from the deli and if they have it try khans club deluxe its worlds different than the pre packaged stuff.
i got one word for ya: Mortadela
Next time use deli bologna - Boars Head Garlic- yummy.
Not everyone knows how toasting bun or bread can bring out the taste - stop acting like a Sargent major - you didn’t know to make a slice in the middle of the piece of bologna. 😂
This man licks his lips and then grabs something and wipes his mouth I bet 😂😂😂
I love fried bologna sandwiches. I grew up with them. So freaking good or should I say so fucking good!? Do not listen to all your bad comments! You put it on the bun or a bread does it matter what you put it on it's always good
I’m making this tonight!!
Fried bologna calls for a fried egg, Sam you should know this already 😪😪😪
Sam is RUDE AF. "Move" "The buns are fine" GOT DAMN, Can he be a a part of the process???
Yep very conceited and arrogant for no fucking reason. Ive eaten better food off a food cart in NY LOL
I love your channel and you have some amazing recipes but you definitely needed an x in the middle if you were planning on cooking bologna man
Rich people problems. Cut an x in the middle. Hahaha
Fried bologna sandwiches at a southern thing not a California thing
Sandwich looks great! Needs a fried egg on it!
Agreed - need a plan before you execute. Maybe if you watched UA-cam . . .
I need an adavan!🤣🤣🤣🤣🤣
Sam has clearly never been poor.
only those in the struggle know the life bologne and cotto salami sandwiches
Dan Harrington ahhh, Cotta Salami. My "go to" after getting bored of bologna. Pro tip. Get fancy with it sometimes. Instead of just cotta salami, mayo, cheese and bread... Throw a sheet of lettuce on that thing. That iceberg lettuce does something that chips jist cant deliver.
thanks for the tip, try a cotto salami garlic salt and cream cheese sandwich
dank stuff
Dan Harrington garlic salt and cream cheese? Im all over that. I would say try my old favorite poor meal. PB and J with mustard and pizza pringles. But dont. That was a really dark time of my life lol
I literally went on here to comment the same shit haha
I love watching Sam make amazing food but a bologna sandwich here in the South consists of two slices of cheap bread like Wonder bread, 1 or 2 slices of crispy fried bologna and Duke's mayo or Miracle Whip. The cheese is a bonus. 😅🤣😂🤣
"Back up......everybody knows that!" 😵
Yeah, he comes off an asshole to his own kid in the earlier videos.
Comes off as a narcissist. Only reason I don't like his vids is how rude he is to the camera guy lol
@@painexotic3757 it's his kid
Passionate perfectionist can sound like an ass at times but look how much better he has gotten since then. Great channel!
@@KaPPy83 I’m a asshole too when I’m stressed in the kitchen and somebody stands beside me, that happens.
Anyways good to see how much better the Videos became, Sam and is much more chilled and Max really does his job well.
He clearly doesn't know how to fry bologna
aka - "Poor man's steak and cheese."
Newfie steak haha
I've loved fried bologna ever since I was a kid (I'm 46 now), so I don't need to add this to my recipe playlist, but I always love seeing someone sharing the love of fried bologna. A couple pointers for future efforts in the frying of bologna. You seemed to figure out near the end that the bologna needed to be split pretty far to keep it from bubbling up in the center; I recommend four cuts leaving a space about one inch in diameter in the center (preferably making the cuts BEFORE you start cooking it). Second, it's even better with the thick cut bologna; the thicker slices let you get a better sear on the outside while still having enough bologna inside that you can actually taste bologna rather than just tasting char (if I buy thick cut, it is specifically for fried bologna; thin cut is for regular sandwiches). The only other suggestion I might add is dill pickles; the flavor of some nice dill pickle slices is a perfect compliment to the smokiness of the fried bologna with just the right sear and the creamy tanginess of the mayo--I guarantee it will make it better! If you try it, I'd love to hear what you think of the difference made by my suggestions.
As for recommending something different for you to try, I'm sure it wouldn't be worthy of a video, but you should definitely try this if you never have. Peanut butter and bacon sandwich. I know it sounds weird, if not horrible, but literally everyone I have convinced to try it has loved it! Toast up your bread and slather it up with peanut butter, then put on a few strips of nice fatty bacon, hot from the frying pan and still dripping with a little grease. The heat of the bacon softens the peanut butter so it mixes with that excess bacon grease and it all melds into an amazing symphony of flavor! Like I said, probably not worth doing a video about, but you have got to try it!
god i wish i liked peanut butter, that last sandwich you mentioned sounds like it would be amazing to someone who does lol.
Now PBB&J (peanut butter, bacon, and jelly sandwich) . . . now that is the food of the gods!
Anyone who’s shocked about your second sandwich has never accidentally learned anything about Elvis. I have zero interest in Elvis but even I learned about bacon peanut butter sandwiches he’d fly from Memphis to Denver to obtain.
This guy literally puts Japanese mayo and onions on everything
That’s what arrogant elitists do, they way over complicate a simple recipe to show how ‘avant-garde’’ they supposedly are.
Unfortunately they usually just end up looking like an idiot.
@@alexblaze8878 stop being a poor loser
I don't know about Japanese Mayo, but regular mayo and caramelized onions taste great on a lot of things. And it's still cheap and not complicated.
Dukes mayo is where it's at
Only Sam could make a bologna sandwich look amazingly good. I had a lot of bologna, salami and Ramen noodles in college. I thought adding lettuce and tomato slices were gourmet.
Next time all you have to do is cut a small "X" in the center of the bologna to keep it to blooming up.
You and Max were on the same page.
Lol fried bologna sandwich is a black thing and that’s the secret
Hassan Russell no?
@@choppadowneyjr right lmao! first thing we all learned how to cook when we were younger, you knew it was ready when it bubbled up 🤣
A "black thing"? Are you fucking stupid? 🙄
I grew up on these... But the best thing I have done was get good quality bologna cut thick, 1/4 inch or so. They are also good with a overeasy egg with a nice runny yolk.