Pickle And Bologna Sandwich Spread Recipes

BOLOGNA SALAD SANDWICH SPREAD II

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
• In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
• Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

BOLOGNA SALAD SANDWICH SPREAD I

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Grind the bologna and eggs in a meat grinder with a medium blade.
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

BOLOGNA AND CHEESE SANDWICH SPREAD

Steps:

• 1. Process in food processor bologna, cheese, and onion. Stir in remaining ingredients. Refrigerate until ready to serve.

GROUND BOLOGNA SANDWICH SPREAD

Steps:

• 1. Remove casing from pieces of bologna; put 1 piece of bologna, 1 piece of onion and a few of the pickles through grinder. Repeat until all have been through the grinder.ending with bologna piece.
• 2. Combine all in a medium bowl and mix with remaining ingredients adding more of each as needed to make a great spread...
• 3. Spread on your favorite bread add lettuce if desired..
• 4. Bologna. Note: Use only sweet pickles, drained, use the whole jar ; if you use sweet pickle relish it will make the spread to wet.

PICKLE DIP FRIED BOLOGNA SANDWICHES

Steps:

• Melt a nice layer of butter in a medium pan over medium heat. Toast the bread on each side until golden, smooshing it slightly so that it gets a good amount of butter. Transfer to a wire rack or tent them against each other to cool and get crisp. Add the bologna to the pan and cook on both sides until browned. Spread each slice of bread with a layer of Pickle Dip. Top one slice with lettuce and then the bologna and then the chips and then top with the other slice of bread.
• Stir together the Havarti, cream cheese, ranch dressing, sriracha, dill, pickle brine, and pickles in a medium bowl. (If you'd like to serve this as a dip and not as a spread, thin it with another 1/4 to 1/2 cup of ranch dressing.)

BOLOGNA SPREAD

Steps:

• Cut the bologna and cheese into large chunks.
• Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl.
• Add Miracle Whip and pickle relish and stir until mixed well.
• Serve on crackers or make a sandwich with the spread.

PICKLE AND RING BOLOGNA SANDWICH SPREAD

Steps:

• Using a grinder, grind up and your bologna and all your pickles in a bowl.
• next add about 5 tablespoons of light mayo , or more to your taste, and mix well.
• finally enjoy on your favorite bread, or stuff in pita pockets for quick and easy snacks.

BOLOGNA SALAD SANDWICHES

Steps:

• In a bowl, mix bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cup of the salad for each sandwich, and top with a slice of cheese and lettuce if desired.

OLD FASHIONED BOLOGNA SALAD

Steps:

• Grind bologna, and chop onions, celery and hard boiled eggs. (See notes for an easy shortcut.)
• Combine ground bologna, diced veggies and eggs and pickle relish. Set aside.
• In a medium saucepan, cook sugar, flour, salt, pepper, ground mustard, vinegar, butter and egg yolks until just boiling and thickened. Let cool.
• Combine cooked dressing and bologna mixture.
• Eat on crackers on as a sandwich.

PICKLE AND BOLOGNA SANDWICH SPREAD

Steps:

• Grind up one package of Oscar Mayer light bologna.
• Empty one 10 oz jar of Vlasic Dill Relish into a strainer and strain out all the liquid.
• Add the dill relish to the bologna and mix together.
• Refrigerate.
• Measure out 3 oz of mix and add one Tbsp or less of light mayo.
• Put on bread and eat as sandwich.
• By mixing mayo in as needed the spread can be kept and used for almost a week (if it lasts that long).