-Spray a skillet or heat a small amount of oil over a medium-high heat. -While the pan is heating up, prepare the Paulownia. If you bought bologna from deli, you don’t need to remove the red tip, but if you use Bar S or Oscar Meyer, you will need to remove and get rid of the red edge.
-Spread mayonnaise or mustard (or the sauce of your choice) across the muffins, and chop up any vegetables you might want to add. Bologna cooks very quickly, so it is best to prepare it before putting it in the skillet.
-Once you’ve removed the red edge, toss the bolognese into the pan. -Sizzling like any other sausage. You will soon notice that the center is beginning to emerge.
-Once you notice that the bubble cuts two X slits in the middle. This will prevent the meat from twisting while frying. (Some people like to cut paulownia before the skillet. Some even cut notches along the outer edge.)
-Fry bologna for three minutes on each side over medium heat. The perfect piece of fried bologna lightly charred, giving it a caramel taste.
-When bologna is readiness, removing it from pan & placing it on a paper towel to realize grease. You can even pat a bolognese stir-fry. -Then put bologna on your bread, put cheese on it, and add tomatoes and onions if desired.
-Grab your favorite potato chips and dip your teeth into an East Texas sandwich.