1 slice un bologna cut into 1/2-inch chunks ( 8 ounces) ()
4 slices pullman bread white toasted
2 tablespoons dijon mustard
2 teaspoons honey
4 servings kosher salt and pepper black freshly ground
0.5 cup mayonnaise
2 tablespoons olive oil
0.5 cup onions chopped
0.5 cup white wine
Equipment
bowl
frying pan
Directions
Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use.
For the bologna: In a large pan on medium-high heat add the oil.
Add the bologna chunks to the hot oil.
Saute while tossing to brown all sides, about 8 minutes.
Add the onions and season lightly with salt and a few grinds of pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard, and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce in the pan.
To assemble the sandwiches, slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. To serve as a smaller bite, cut the toasted bread into 1/4ths and continue to top as directed.
