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The Washington Post

Grilled Smoked Bologna and Yellow Mustard Grilled Slaw Sammies

Grilled Smoked Bologna and Yellow Mustard Grilled Slaw Sammies 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 2, 2014

Chef David Guas, co-host of the Travel Channel's "American Grilled," says he grew up eating fried "baloney," slapping it on Bunny brand bread and squirting it with yellow mustard.

He now makes these grilled sandwiches for his two young sons, who especially love the cold, tangy crunch of an added slaw.

You'll need to soak 1/2 cup of hickory or apple wood chips in water for 30 minutes.

Make Ahead: The slaw needs to be made at least 30 minutes in advance, so its flavors can blend. It can be refrigerated up to 3 days.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings

Ingredients
  • For the slaw
  • 1 head green cabbage, cut into quarters (do not core)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup regular or low-fat Duke's mayonnaise
  • 1 teaspoon celery seed
  • 2 tablespoons yellow mustard
  • 1 medium Vidalia onion or other sweet onion, cut in half
  • For the sammies
  • Four 1/2-inch thick slices all-beef or beef-pork bologna (4 inches in diameter, 24 ounces total)
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 8 slices Texas toast bread (may substitute thick slices of any soft, white bread)

Directions

For the slaw: Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the cabbage quarters on a baking sheet. Drizzle with the oil, then season liberally with the salt and pepper. Transfer the cabbage quarters to the grill; cook, uncovered, for a total of 7 minutes, turning the cabbage as needed to achieve a little char on all sides. The cabbage should remain somewhat crisp and not cooked through.

Immediately return the cabbage to the same baking sheet and place in the freezer for 20 minutes, until firm. Use a serrated knife to cut into very thin slices, discarding the cores. The yield should be about 4 cups of firmly packed cabbage.

Whisk together the mayonnaise, celery seed and mustard in a mixing bowl until well blended.

Grate each onion half on the large-holed side of a box grater, letting the grated onion fall into a bowl. Gently squeeze out/drain away any onion juices; the yield of onion should be 1/2 cup. Add the drained onion to the mayo mixture, along with the cabbage. Season lightly with salt and pepper; stir to incorporate. Cover and refrigerate until ready to use.

For the sammies: Prepare the grill for direct and indirect heat: If using a gas grill, preheat to medium-high (400 degrees) for 10 minutes with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the bologna slices over direct heat; cook uncovered for 2 to 3 minutes on each side to achieve good grill marks. Move them to the indirect-heat side of the grill.

Drain the wood chips; add them to the briquettes, then quickly close the grill lid and allow the bologna to smoke for no more than 10 minutes. Transfer to a plate.

Spread the melted butter on one side of each slice of Texas toast. Place the bread slices buttered side down on the direct-heat side of the grill and cook, uncovered, for 45 to 60 seconds, to achieve good grill marks. Transfer to a cutting board.

When ready to assemble, lay each piece of grilled, smoked bologna on the ungrilled side of 4 pieces of the Texas toast. Top each portion with about 1/2 cup of the slaw, then complete the sandwiches with the remaining 4 pieces of bread, grilled side up.

Spear each sandwich with two evenly spaced, short bamboo skewers or long toothpicks. Cut in half; serve right away.


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Recipe Source

From David Guas, chef-owner of Bayou Bakery in Arlington and host of “American Grilled” on The Travel Channel.

Tested by Andrew Sikkenga.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8, using low-fat mayonnaise): 550


% Daily Values*

Total Fat: 42g 65%

Saturated Fat: 16g 80%

Cholesterol: 75mg 25%

Sodium: 1270mg 53%

Total Carbohydrates: 32g 11%

Dietary Fiber: 4g 16%

Sugar: 7g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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