The secret to this sandwich is to find a course ground garlic bologna. Not your run of the mill smooth paste style bologna. In my area a company named Carl Rittberger Meats makes a great garlic bologna. ( they also make a good spiced pork loaf lunchmeat that is awesome! ) But back to the bologna, buy a hunk and slice it yourself or have it sliced by your butcher between 1/4 & 3/8 inch thick. Remove the rind and pan fry in a little butter with thick sliced onions over medium-high heat until onions are tender and bologna is a little crispy around the edge. Salt & pepper to taste. Serve on a large toasted bun with spicy brown mustard. these can be cooked up ahead of time and reheated at your family cookout or they also turn out great on the grill, just cook the onions in a foil packet and fry the bologna on the upper grill rack. Fantastic!
