Smoked and Seared Bologna Sandwich

Smoked and Seared Bologna Sandwich

This Smoked and Seared Bologna Sandwich elevates a classic with rich, smoky flavor. A log of bologna is scored, seasoned, and slow-smoked with hickory for hours, then sliced and topped with melty provolone. The smoked bologna and cheese are served on toasted buns with mayo and tomato, creating a surprisingly gourmet take on a nostalgic favorite.

Ingredients

Hickory wood chunks
1 (21/2-pound) log bologna
1/2 cup yellow mustard DADGUM Good
Seasoning (page 87)
16 slices provolone cheese, plus more
for topping
8 potato buns or sandwich buns
Duke’s mayonnaise
2 large tomatoes

Directions

Set a grill/smoker to 275°F and add the wood chunks.
Score the bologna with 1-inch squares, 1/4 inch deep, making roughly 8 cuts in either direction; it should look like a checkerboard.
Lightly coat the bologna with mustard and season liberally with DADGUM Good Seasoning.
Smoke on the middle rack with indirect heat for 4 hours.
Remove and slice the bologna into 8 slices along the scored lines (the goal is for these to be 1-inch slices).
Add 2 slices of cheese to each piece of bologna and put them back on the middle rack of the grill. Cook until the cheese melts, 2 to 3 minutes.
Toast the bread on the grill and then spread it with mayo and mustard (your preference on amount). Add the bologna slices and top with cheese and tomato. Cut the sandwiches in half, if desired, and enjoy!

Pro Tip

We made this sandwich with provolone, but if you’re feeling extra Southern, substitute pimento cheese—you’ll be saying “y’all” in no time, just like us rednecks do!