Memphis-Style Grilled BBQ Bologna Sandwich

Allergens

Wheat (for those sensitive to gluten in the Texas toast)

Ingredients

• 6 thinly sliced bologna sausages
• 2 cups hickory wood chips, soaked in water for 30 minutes
• 1 large white onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 6 slices Texas toast (thick
• cut white bread)
• 1 cup tangy BBQ sauce (store
• bought or homemade)
• 12 slices Colby Jack cheese
• 6 dill pickle spears

Instructions

1. Prepare your grill for indirect cooking, using a heat diffuser and preheating to medium high heat. Drain the soaked wood chips.
2. Place the soaked wood chips on top of the hot coals or in a smoker box above one of the burners if using a gas grill. Close the lid and let the grill smoke for about 5 minutes.
3. Arrange the sliced bologna on the grill grate, away from direct heat, and cook for 4 5 minutes per side until they develop a smoky flavor and slight char marks. Remove and set aside.
4. In a large skillet over medium heat, melt the butter with the vegetable oil. Add the sliced onion and bell pepper, cooking until tender and slightly caramelized, about 8 10 minutes. Season to taste with salt and pepper. Set aside.
5. Assemble the sandwiches by placing a slice of Texas toast on each plate. Top with a generous spoonful of the grilled onion and bell pepper mixture, followed by a sliced BBQ bologna sausage, then a slice of Colby Jack cheese. Spoon some BBQ sauce over the cheese and finish with another slice of Texas toast.
6. Place assembled sandwiches back on the grill (indirect heat) and cook for 2 3 minutes per side until the bread is toasted and cheese is melted. Remove from grill and top each sandwich with a dill pickle spear. Serve immediately.

Chef’s Insight

To increase the smoky flavor, consider using applewood chips instead of hickory.

Notes

Serve with homemade potato chips and a refreshing coleslaw for a complete meal.