Bologna and Cheese

I never had fried bologna as a kid, though
many people have described to me how great it tasted. 
Our mom did make us bologna sandwiches though, and one of the best was
fresh sliced bologna from the butcher in a hard roll with butter lathered
inside. This helped add to the tire I carry around my stomach today.

I loved bologna growing up, then never had it again until my wife and I had
kids.  Then suddenly bologna was in the house again. 
Because it’s inexpensive, you start thinking about other things you can
do with it.

Fried bologna and cheese sandwiches are the best. You can experiment
with the cheese, but we’ve found as a family that
Muenster is the favorite.  I cook ours by first melting some
butter in the pan, then putting in a tortilla wrap to
simmer.  I ask the kids if they want it thick or thin.  Thick is
three slices each of bologna and cheese. 
Thin is two slices.

Put that on top of the tortilla, cover the pan to help
the melting process, then inspect periodically to make sure the
cheese melts, but the tortilla doesn’t burn. This is
critical.

When it comes out, the way to determine
perfection is whether the cheese is softened enough and the
tortilla is crispy on the outside.  That enhances the
bologna taste and gives the sandwich texture.  Have a bite. 
It’ll bring back childhood memories, and your kids will think
you're a cooking genius.
.