Bologna sandwiches are everything right now! Just ask Food & Wine. Their new feature on fried bologna sandwiches reminds adults that bologna isn’t just for kids.
“Doesn’t bologna remind you of being a kid?,” asks chef Craig Deihl of Hello, Sailor. Originally from Danville, Pennsylvania, Deihl grew up snacking on bologna from his uncle’s butcher shop. Now you can find him serving up one of North Carolina’s most-talked about sandwiches, the “Chicagoish Fried Bologna”—a Carolina-meets-Chicago-style bologna sandwich that pays homage to owners Joe and Katy Kindred’s roots.
If you were raised in the South, a bologna sandwich was a crucial part of childhood. There’s no denying the satisfaction of a processed meat and cheese sandwich on “cheap white bread,” slathered with Duke’s mayo on each slice. (Bonus points if your mom fried the bologna.) If we could bottle and sell the smell of bologna sizzling on a pan, we would.” Continue the article here…
Lady Jaye’s smoked bologna sandwich was featured on Forbes Magazine as the “Hottest New Barbecue Sandwich” in Seattle!
“Maybe it’s too early to call Lady Jaye’s barbecue bologna sandwich its all-time best seller. The restaurant/bar opened in West Seattle just a couple of weeks ago, after all. But the shockingly delicious creation from co-chefs Tyler Palagi and Charlie Garrison has been a big hit so far…” Read the rest of the featured article here.
We don’t take ourselves too seriously. And we REALLY wanted a hot dog sandwich. That’s how the smoked bologna sandwich was born.
We pride ourselves on elevating unique cuts of meat, and nothing is more unique than a chub of bologna. Every day we smoke whole bologna chubs with our house Sweet Smoke Rub, slice thinly and sear it to order for the ultimate BOLOGNA experience.
The Smoked Bologna Sandwich
Smoked Bologna (thinly sliced)
Dill Pickle Slaw
Lays Potato Chips (yep, on the actual sandwich)
Spicy Mustard
Sodo Roll
Stay in the know on all things cuts and cocktails.
Calling All Chefs and Restaurant Owners!
Transform your culinary passion into a profitable business today at www.cheftoowner.com.
WHEN: Tuesday, Dec. 17th, 4PM – 8PM
This year, we’re featuring over 70 lbs of authentic A5 Wagyu from Miyazaki, Japan, alongside a full-blood Wagyu cow from Pacific Rogue Wagyu in Southern Oregon.
Every cut imaginable will be available—ribeyes, skirts, bavettes, tenderloins, and more!
Enjoy a cozy evening with Wagyu beef stew over biscuits, a full bar, DJ Derek Moon spinning on the patio, and a showcase of Sara’s exclusive whiskey collection. No reservations needed—just bring your appetite and holiday spirit!
From the creative minds of the Lady Jaye team comes Little Jaye, South Seattle's newest bakery, coffee and pastry obsession.
