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Pittsburgh Grilled Bologna Sandwich
Mark Anderson
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I love this recipe because it essentially takes two side dishes (fries and slaw) and puts them into a single, handheld tower of goodness. When you are tailgating at home, it's a go-to-sammy that will satisfy all parts of the dining experience. A win for the Steelers and super cold beer go great with this sandwich.

Technique tips: Using a grill for the bread and the bologna is awesome technique because it adds an extra bit of flavor and texture. But if all you have is an oven and a stovetop, that will work just fine. Slightly pre-toasting the bread will help prevent it from becoming soggy when placing the other ingredients on the sandwich.

Swap option: You can swap the bologna for pastrami, turkey, ham, thinly sliced steak or any other protein that you might like.


  • Coleslaw

    • 2½ cups thinly shredded green cabbage
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons vegetable oil
    • 1 tablespoon white sugar
    • 1 teaspoon celery seed
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 dash garlic powder
    • 1 dash chile powder
    • salt and freshly ground black pepper
  • Sandwich

    • 1 bag frozen crinkle french fries
    • 1 pound bologna, cut into four thick rounds
    • 8 thick slices Italian bread, lightly toasted if desired
    • 4 large slices provolone
    • 8 slices tomatoes


1. In a bowl, combine cabbage, vinegar, oil, sugar, celery seed, onion powder, paprika, garlic powder, chile powder, salt and pepper, mix thoroughly, and cover and place in the fridge for about 20 minutes.

2. Cook the fries in the oven according to the package instructions or until golden-brown.

3. Grill or pan fry the rounds of bologna. Place the bologna on the bread and top with one slice of provolone cheese. Return to the grill or oven until the cheese is slightly bubbly and melted.

4. Build the sandwich by layering on the fries, then coleslaw, tomatoes and top bun. Slice in half and enjoy.

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