Bologna & Cheesewitch
Submitted by rsayegh
Retro bologna and Swiss cheese stuffed into buttered hot dog buns with mustard, relish, and mayo, then baked in foil until gooey. A freezer-friendly crowd-pleaser that makes 6.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minIf you grew up in the ‘70s or ‘80s, there’s a good chance something like this showed up at your kitchen table. Ground bologna and Swiss cheese get mixed with mustard, mayo, chopped onion, and sweet relish, then stuffed into buttered hot dog rolls and wrapped in foil.
After a stint in the fridge (or freezer, if you’re planning ahead), they bake until everything inside turns into a hot, melty, slightly tangy filling that oozes out with every bite.
Is it fancy? Not even a little. Is it the kind of thing kids demolish in minutes while asking for seconds? Absolutely.
Pro Tips
- Grind the bologna and cheese together in a food processor for the smoothest, most spreadable filling.
- Refrigerate the wrapped rolls for at least an hour before baking. This lets the filling firm up so it doesn’t all squeeze out the sides.
- These freeze beautifully. Make a double batch on the weekend and pull them out for easy weeknight dinners or lunchbox stuffers.
- Let them cool for a couple minutes after unwrapping. The filling is lava-hot straight from the oven.
Ingredients
Directions
Using a meat grinder or food processor, grind together the Bologna and Swiss cheese.
Mix into mixture India relish, chopped onion, mustardand mayonnaise.
Butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls.
Wrap each roll seperately in foil and refrigerate for at least 1 hour before baking.
May also be frozen for later use. Bake foil wrapped rollsat 325℉ (160℃). for 25 minutes or until insides are all melted. Defrost before baking.
Comments
Sounds delicious and I like it!