Bologna & Cheesewitch
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bologna
|
* |
| ¾ | pound |
swiss cheese
|
|
| 1 | tablespoon |
sweet relish
india |
|
| 4 | tablespoons |
onions
chopped |
|
| ¼ | cup |
prepared mustard
|
|
| ⅓ | cup |
mayonnaise
|
|
| 6 | each |
hot dog buns
|
*
|
| 6 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bologna
|
* |
| 340.2 | g |
swiss cheese
|
|
| 15 | ml |
sweet relish
india |
|
| 6E+1 | ml |
onions
chopped |
|
| 59 | ml |
prepared mustard
|
|
| 79 | ml |
mayonnaise
|
|
| 6 | each |
hot dog buns
|
*
|
| 9E+1 | ml |
butter
|
|
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.
