There were three main components in the sandwich, just like I had at the restaurant: egg salad, fried green tomatoes, and of course, fried bologna. I tried to plan out all the preparation so it'd be ready to put together at the same time, a skill that all good cooks must possess. I started by slicing some green tomatoes from my dad's garden, dipping them in egg, coating them in a dry mixture of cornmeal, salt, and pepper, and finally putting them into hot crisco in a cast iron skillet. (If you're gonna do Southern, you have to do it full out.) Then, I put together a simple egg salad, boiled eggs, mayo, mustard, dill pickle relish and a dash of paprika. I mushed that together and put it into the fridge to chill so that I would have a variety of temperatures as well as textures. Now, frying bologna is something I didn't have much experience in, but I figured it was just like frying anything else. In a fresh pan, I threw in another dollop of crisco, let that melt, and laid down four pieces of the despised lunch meat. I flipped my tomatoes once they were golden brown, trying desperately not to lose their cornmeal surrounding. Once the bologna puffed up like a balloon, I flipped them too. I was nearing the end of the cooking, so I toasted four pieces of bread and smothered them with plenty of my egg salad. As the bologna and tomatoes finished frying, I put them on too. Finally, I cut the sandwiches into triangles and added some sliced dill pickles for presentation's sake.
They weren't quite as good as the one from the restaurant, but it was pretty tasty!
Nothing like messin around in the kitchen,
