Grilled Smoked Bologna and Yellow Mustard Grilled Slaw Sammies

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Chef David Guas, co-host of the Travel Channel's "American Grilled," says helium grew up eating fried "baloney," slapping it connected Bunny marque breadstuff and squirting it with yellowish mustard.

He present makes these grilled sandwiches for his 2 young sons, who particularly emotion the cold, tangy crunch of an added slaw.

You'll request to soak 1/2 cupful of hickory oregon pome wood chips successful h2o for 30 minutes.

The slaw needs to beryllium made astatine slightest 30 minutes successful advance, truthful its flavors tin blend. It tin beryllium refrigerated up to 3 days.

From David Guas, chef-owner of Bayou Bakery successful Arlington and big of “American Grilled” connected The Travel Channel.

Ingredients

measuring cup

Servings: 4-8

For the slaw

1 caput greenish cabbage, chopped into quarters (do not core)
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly crushed achromatic pepper
1/4 cupful regular oregon low-fat Duke's mayonnaise
1 spoon celery seed
2 tablespoons yellowish mustard
1 mean Vidalia bulb oregon different saccharine onion, chopped successful half

For the sammies

Four 1/2-inch heavy slices all-beef oregon beef-pork bologna (4 inches successful diameter, 24 ounces total)
6 tablespoons (3/4 stick) unsalted butter, melted
8 slices Texas toast breadstuff (may substitute heavy slices of immoderate soft, achromatic bread)

Nutritional Facts

Per serving (based connected 8, utilizing low-fat mayonnaise)

Calories
550
Fat
42 g
Saturated Fat
16 g
Carbohydrates
32 g
Sodium
1270 mg
Cholesterol
75 mg
Protein
12 g
Fiber
4 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From David Guas, chef-owner of Bayou Bakery successful Arlington and big of “American Grilled” connected The Travel Channel.

Tested by Andrew Sikkenga.

Published July 1, 2014

Updated March 15, 2026