Brad Makes Fried Bologna Sandwiches | From the Test Kitchen | Bon Appétit

action is that a hard action alright guys well back back in the old drivers seat here took a little break but now it feels good you know get behind the wheel again and today we're gonna be making a little fried bologna sandwich timeless classic oldie yet goodie or oldie but goodie I think that's the same but enough of that jazz let's get started I got some nice rye bread little Bologna that's its own thing fascinating little project a little product there but you know it crisps up real nice i what started off we're gonna make a little sauce I got a little little patty mayonnaise here and a little mustard you can use any kind of mustard I like alike a you know I got a mix between a yellow and like a coarse ground so it has a little texture but still has that nice nice color to it and we've got a little Bowl real real simple real simple recipe here certain special sauces people sell their own and stuff I mean it's usually just a couple of household condiments thrown into a bowl you know but have some fun if you want throw some capers in here or something knock yourself out but what I'm gonna do is just put a little bit of OH mustard in there I believe it's like two tablespoons and they're a little bit of that old patty mayonnaise 1 tablespoon patty mayonnaise what's up from was up a nice show Doug right yeah or was he cold Doug funny or without his name done and patty mayonnaise was done girlfriend right love interest and what about who was Skeeter Skeeter was just his buddy he's funny Patti mayonnaise Skeeter and Roger was the dick right yeah Roger all right so I got that man the mayonnaise and the mustard and then was gonna take a little pickle here and I'm just gonna cut it real fine just kind of mince it up and fold that in there I think that's just a that's just a solid you know that's a solid you can put that on you know all types of sandwiches and then yeah just mention this up and you know I don't have nothing crazy yeah nice nice this was just like a dill kosher pickle if you have some that you made your own even better but uh I am out yeah I'm at a homemade pickles you know they went so fast you know they were delicious but um I don't you know I could just go buy some some cucumbers from the store but I like to wait I like to do things and it's easy you know in seasons you know when the cucumbers are back I'll make some more pickles and we'll add this right in you'll do the whole thing I forget off the top my head how much pick holy calls for in the recipe oh you like that Tom huh yeah so yeah it's just uh you know a little maple and cherry part of me but I forget the room that real nice true that real nice folks on Instagram reached out to me and we're like you know we'd love to send you a couple cutting boards I'm a woodworker too on the side and I said please sure send me something cool and the boy they delivered little cherry maple door a live edge on there but pop nice little pattern I'm into it yeah mix that up oh no before I say I think I said this was a a kosher dill pickle I do believe the recipe and that pickle is bread and butter direct now that is well maybe not know yeah thanks Tommy whereas got a little bread and buttery thing going you can use it use it though you can use any picture you want though and I'm scared a little bit a little bit of black pepper okay and then I add a little pinch of salt I don't know if that's in the recipe but hey that's cooking yeah and we'll just give that a little mix I mean recipes are you know they're for me for me recipes are just kind of a you know inspiration and guidelines you know and then certain areas you can kind of rip off on and do your own thing like I capers if you wanted to but for the next trick we're gonna take this just fine product baloney here so yeah below either there's like pork baloney there's beef Bologna and then there's you know did you sometimes there's a mix I believe this is a mix between pork and beef and yeah it's just a ground-up product with fat and meat that turns into you know get some bolsa fied and then stuffed into a casing and cooked weather probably with steam or like a low tempered a I don't know I'm not quite sure how they cooked it on a mass scale but they cook it and then I you know some salt and some spices and it's really just a big emulsified sausage yeah you know sometimes it's better you don't see how the sausage is made I imagine it's gross as hell but pointy looks great now but yeah let me show you so I got a little cast-iron skillet go and heat it let me turn up when I put it on medium okay yeah we'll let that warm up and here's a little trick I learned little trick I learned back in New Jersey that's where I grew up my first job I worked at a deli and I must have cooked you know 25,000 Taylor ham making cheese sandwiches and some folks called pork roll I believe that's a little more south or like Pennsylvania or something but when you're cooking it it's a similar product when you cook it on a flattop or in a cast iron or something it's gonna do to throw that in there like this it would start to cup up and then the inside would remain you know unsere do you want to get that nice caramelization on the Bologna so what I learned with the Taylor ham and you can apply it to anything like this I just cut little slits in it okay yeah like a little one-inch little little boom and that'll keep everything kind of staying flat you know what I mean just like that now when you get it when I was doing it back back in the day when we were doing the Taylor ham it comes in like a big roll you know and you would cut slits on the whole roll and then put it on the deli slicer like so and then you would get all come out perfect boom-boom pork propellers is what yes I might say never heard that my life pork propellers or I like the yeah we're like you know like a the fireman's uh um you know like when I have that little you know where it says like New York City firefighter so we're gonna bring this over to the cast iron and cook it up well throw one on as a sampler just to make sure we're at the right temp here oh yeah that'll do you getting that yeah well throw that on there [Music] and if you wanted to give a little a little cracked pepper on there a number off that either you know if you just throw it on there and then sear it it kind of it's fine but it kind of burns it a little and loses that like fresh cracked pepper aroma that I dig and you tell me it can become a little bitter so I put it on I'll put it on after yeah let that cook up but you see we got we don't have that Cup in you know I should have not cut one oh you guys are smart you can probably figure out what it would do imagine oh that was very nice of you very white glove oh yeah we're flying in the uncut see what happens without them without the split out the cuts they just keep an eye on it again this probably that Bologna's already cooked like we mentioned so you kind of just want to you're just caramelizing it crisping it up heating it through oh yeah you're getting that look we got a little bit of coverage going and that's no bueno man you're just gonna get that nice crisp enos on the ring there on the outside and the inside it's just gonna be hot Bologna any of that great reminds me Rose knew his toys back in the day oh man where was like it kind of looked like that and it was just like a cup and you would like pop it and you'd put it somewhere and you forget about it and then like five minutes later thing would go flying and hit the ceiling or something what were they called Oh like that so that's what I'm looking for nice carmelization yeah looks like Taylor ham basically is tell her hand found that in New Jersey Trenton I believe yeah see this no bueno all right that's not what we're looking for toasted toasted edges no Center we'll give that one to Tommy yeah you see what's happening here I mean that's that ain't no fun talk about inconsistent I mean which looks better you tell me we're cooking for the hell of it though oh yeah now we're getting there bud look at that huh turn it down a skosh Oh fried bologna huh smells fantastic it is fantastic you know it's like you don't need to go eating this every day but uh little treat here and there you know okay Uncle Tom he's coming over here we'll say Uncle Dave uncle Dave's coming over a special day guys gonna watch your ballgame or something make a little fried bologna oh and we're moving great yeah so we got a little bit of that you know Bologna fat in the pants though it's still hot just gonna do a nice little toast there you know if you wanted to add a little butter or mayonnaise and make it real nice that's up to you but I'm not I like to do a little dry like that I don't care personal preference you know hold that down make it nice I don't need to be crispy super super toast you know but I just wanted to warm up a little maybe get a little bit of crunch to it but not crazy I kind of like is the pride of Bologna has like um you know not crispy but kind of a little texture to it and I like the bread that just be kind of warm and soft so I just got some real nice I think this sammich goes really well with that with rye bread I mean you could use anything if you're into like white bread or wheat bread or pumpernickel sounds pretty awesome whatever kind of bread you're into but rye rye works for me fish battle whoo this seems right it seems right yeah that's the stuff oh yeah a nice dry toast man underrated my opinion Morocco is probably cringing at the idea toasting your bread closing your bread dry on the skillet no look how it came out now no I don't think so you know the blue you so much it's just like we got the mayonnaise with the mustard and the pickles this is a hell this is help we're trying to eat healthier Chris enough horsing around oh yeah this is the stuff cool names gonna take a little bit of that sauce we made mustard mayonnaise pickle little salt little pepper oh yeah nice I like chopping up the pickle you know if you know if you wanted to throw a little extra pickle on there this certainly wouldn't mind but this is cool because you know sometimes you bite you don't get a pickle and every bite or it falls off or this it's everywhere maybe we'll do a little we'll do a little fold like that okay yeah yeah if you throw it ever ever kind of green you want on there it's fine without it if you're in the cheese knock yourself out but I like that a little bit of iceberg lettuce you know a lot of people hate on the iceberg but I think it's I think it's delightful and then a you know if you want this is optional you know we'll treat it as like a little vinegar on the letter on the on the sandwich just a little splash in some of that pickle juice on there you know brighten up the lettuce little but I don't want to saw get out too much just a little bit and then the cut you know is it straight or is it on an angle I think I think it's it listen to my gut we're gonna go on an angle look at that bud how good that look it's cool I guess we'll give it a little taste here huh nice hmm what's delicious got a Humvee flying and we're having business now yeah little fried bologna mustard mayonnaise pickles mm-hmm iceberg lettuce a little arm yeah pickle Brian mm-hmm right sounds delicious right mm-hmm you don't want you eaten at all but yeah a little pickle get in there who's yours no we talked about that already but um you know we're a seasonal guy we're a seasonal pickle kind of guy mm-hmm smell that's bad yeah we got bad thanks bud so yeah and then you know it's not like I'm Madison let the classiest the sandwiches but doesn't mean it doesn't deserve a a beautiful plate my buddy down in Austin Texas Keith Krieger hooked us up with this fine piece here and you know I do believe no matter what you cook it deserves to be put on something nice you know super easy super delicious very satisfying easy to make you know whether it just be a good quick snack or a little lunch or something I mean that called dinner if you want have some fun doing it and uh born up team great I don't know why but fried bologna owners reminds me of the Wayans brothers you know the dad had the diner the show the Wayans brothers Wayans Bros and the dad Tom it might be low no you know for the Wayans brothers boys remember the dad's name is always I get to be cooking and no Oh was it a show it was a great show yeah I don't know and the dad so the two Wayans brothers they're like there was like um well Shan Shan Shan and Marlon right Dean well Damon he was a he wasn't involved in this and he wasn't involved in this project yeah so they were like they were in the middle of like it was like a train station or like a little mall lobby and there was like a newsstand that the Wayans brothers were running and then the dad had a little diner with the mom I think and yeah well story short reminds me of Ryan below no probably not just in my mind I could see him like fry and Bologna okay great show though yeah another great story remember that one tell you kids one day yeah

Channel: Bon Appétit

Views: 3,257,516

Rating: 4.8441648 out of 5

Keywords: bologna, brad, brad leone, brad makes, brad makes bologna, brad bon appetit, brad makes bologna sandwich, bologna recipe, fried bologna, fried bologna recipe, fried bologna sandwiches, make bologna, making bologna, make bologna sandwich, how to make bologna sandwich, how to make fried bologna, bologna sandwich bologna, brad bologna, from the test kitchen, test kitchen, fried bologna sandich, fried bologna sandwich recipe, bologna sandwich, brad leone 2019, food, bon appetit

Id: NHL4ih5mXVA

Length: 15min 21sec (921 seconds)

Published: Mon Mar 11 2019

Reddit Comments

[u/VegaWinnfield]

How pissed are the people who sent in that cutting board? He had the perfect opportunity to give them a free plug and then he forgets the name.

[u/John_FootPeniss]

No Vinny editing in this makes the video feel unseasoned. Still good but, missing that pizazz.

[u/uniqueusor]

Newfoundland Steak sandwich

[u/AevnNoram]

Goes to show, Brad could make a video doing literally anything and it would turn out great

[u/searchingforcat]

Did him a whole line of coke to make a bologna sammy yo

[u/ThexAntipop]

Ar... are you okay Brad?

[u/The_All_Farter]

Pretty sure the producer walked in with the camera crew as Brad was about to make his lunch and asked him if he was ready to film the recipe he said he was going to prepare.

[u/firematt422]

Mix mayo, mustard and diced pickles.

Cut slits in bologna slices and fry them in a pan.

Put together a sandwich, toast the bread if you want.

I just saved you 14 minutes of unprepared ADHD verbal vomiting.

[u/DIXXENORMOUS]

How do I get a job at this kitchen??