Ring Bolonga Sandwiches

This is throwback tailgate food, the kind of hot, cheesy open-faced sandwich that shows up on snowy Sundays in front of the football game.

The filling is just two things: ring bologna, ground until spreadable, mixed with Cheese Whiz. Running the bologna through a meat grinder is what gives the spread its smooth, even texture, so it melts into the bun instead of sitting in chunks.

Spread it on split hamburger or hot dog buns, then slide them under a hot broiler. They’re ready when the cheese bubbles and the edges of the bun turn golden and crisp.

Keep a close watch under the broiler; the line between toasty-golden and burnt is just a few seconds. Set them out with chips and dip and they’ll vanish by halftime.

Pro Tips

• Grind the ring bologna until smooth so the filling spreads evenly and melts cleanly into the bun.
• Broilers run hot and fast, so don’t walk away; pull the sandwiches the moment the cheese bubbles and the edges brown.
• Toast the cut side of the buns for a minute first if you want extra crunch under the filling.

Variations

• Stir a little mustard, hot sauce, or finely diced onion into the bologna-and-cheese mix for a sharper bite.
• Use shredded cheddar in place of Cheese Whiz for a less processed melt.
• Spread it on slider buns or cocktail rye for bite-size party snacks.