FRY BOLOGNA RECIPES

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CARL JOHN'S FRIED BOLOGNA SANDWICH RECIPE | FOOD NETWORK



Carl John's Fried Bologna Sandwich Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
4 thick slices bologna 
8 slices Cheddar
8 slices sourdough bread, toasted 
Mayonnaise 
Mustard 
4 lettuce leaves
1 tomato, sliced 

Steps:

  • In a cast-iron skillet set over medium-high heat, melt the butter and then add the bologna. Fry until the bologna turns dark golden brown and then flip and fry the other side, about 2 minutes per side. Top each slice of bologna with 2 slices of cheese and let melt.
  • Assemble the sandwiches by spreading mayonnaise on 4 slices of the bread and mustard on the remaining 4 slices. Place a slice of cheese-covered fried bologna on a slice of bread topped with mayonnaise, then layer on a piece lettuce and tomato. Top with a slice of bread topped with mustard. Repeat with the remaining slices of fried bologna. Slice each sandwich in half and serve.

CHICKEN AND MUSHROOM VOL AU VENTS - GOURMET STARTERS WITH ...



Chicken And Mushroom Vol Au Vents - Gourmet Starters With ... image

Learn how to make these French chicken and mushroom vol au vents. They are small puff pastry cases with a creamy filling. Perfect canapés!

Provided by Michelle Minnaar

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 11

320g (1 ready rolled) puff pastry sheet
1 egg, whisked
15ml (1 tbsp) oil
15ml (1 tbsp) butter
1 onion, peeled and finely chopped
1 chicken breast, cut into small pieces
250g (3 cups) mushrooms, cleaned and thinly sliced
250ml (1 cup) white wine
125ml (½ cup) double cream
60g (½ cup) Parmigiano Reggiano, grated
30g (1oz) chives, washed and finely chopped

Steps:

  • Preheat the oven to 200°C / 400°F / gas mark 6. 
  • Line a baking tray with non-stick baking paper.
  • Cut out six round discs (7cm/3in in diameter) from pastry sheet.
  • Egg wash all of them and place on the baking tray.
  • Using smaller round cutter (4cm/1½in in diameter) cut each remaining disc.
  • Place these outer circle on top of base discs on baking tray.
  • Egg wash the vol au vents again and place in the oven for 15-20 minutes or until crisp and golden brown. Remove and set aside.
  •  While the pastry is cooking, fry the onion with the oil and butter over a medium heat until softened and translucent.
  • Turn up the heat and tip in the chicken. Brown on all sides.
  • Add the mushrooms and cook for three minutes. 
  • Pour in the wine and let it sizzle until the liquid as halved.
  • Stir in the double cream and cheese. Season to taste.
  • Spoon into pastry cases and serve warm, sprinkled with chives.

Nutrition Facts : Calories 215, SugarContent 2.4 g, SodiumContent 212.7 mg, FatContent 13.8 g, SaturatedFatContent 6.1 g, TransFatContent 0.2 g, CarbohydrateContent 8.8 g, FiberContent 1.1 g, ProteinContent 7.4 g, CholesterolContent 60.1 mg

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