This Memphis Smoked Bologna Sandwich is a regional classic and you don't want to miss out. Top it with creamy coleslaw and you have yourself a Southern BBQ meal.
Memphis Smoked Bologna Sandwich, you ask? Well, this is not the bologna sandwich recipe you might remember as a child!
Employ some smoking wood chips, add my delicious Memphis BBQ Sauce, some coleslaw and you will be off to a great new taste sensation. Easy too!
In this post, I'm sharing all of my top tips and tricks for making the best bologna sandwich. It starts with homemade smoked bologna, which is the key ingredient.
How to Smoke Bologna
It all starts with the humble lunch meat, well and the city of Memphis. It's smoked whole, or cut into thick slices and smoked.
I do the latter: slices, because I want a quicker preparation, and also I'm not really about to purchase an entire roll of bologna meat!
Tip: A roll of bologna is called a chub, and is usually six or seven pounds. My recipe uses only about two pounds and serves six people!
Memphis loves baby back ribs, pork shoulder smoked and chopped, and these grilled bologna sandwiches served with coleslaw and spicy sauce.
The Chicago Tribune has a great article on smoked bologna sandwiches and a recipe for smoking an entire chub; but see my recipe below and you have these super amazing sammies on your plate in less than an hour.
I smoke slices over indirect heat so they absorb the flavor of the smoke. Try hickory wood chips for the most authentic flavor. You can rub the slices with a BBQ rub if you want an extra bang of taste.
My Terrific 10 Rub will do the trick. And I don't call for it, but you're welcome to throw the slices over direct heat for a minute in the end to get some charring.
How Long to Smoke Bologna
I smoked the bologna for 12 to 15 minutes over indirect heat. I preheated my grill to 300ºF first.
Some recipes say to smoke the bologna for a couple of hours, but keep in mind that we're only smoking about 2 pounds of meat here, not 7+ pounds worth.
How to Serve Smoked Bologna
The best way to serve this recipe is to make a smoked bologna sandwich. I used regular egg hamburger buns to make mine, but feel free to use soft white bread, Texas toast, or other buns if you like.
The most typical are sliced white bread and hamburger buns. The soft texture and sweetness of the bread adds the perfect combo to these Memphis Smoked Bologna Sandwiches.
Can I Smoke Bologna Without a Smoker?
Of course! Check out my tip in my Texas Beef Brisket post on how to cook and smoke with indirect heat using your regular gas or charcoal grill.
Tips for Making Smoked Bologna
At your deli, ask that bologna be cut into thick pieces by hand rather than on a slicer, or get a large piece to cut yourself.
If the deli clerk is confused, just show them one of these amazing pictures. They will be blown away and wonder why they haven't been making these sandwiches for years!
In my recipe, I kept the spiced sauce mild, so feel free to add heat if you like. Make whatever coleslaw is your favorite (or buy it so save prep time).
More recipes like this:
- BBQ Meatball Sandwich in Under and Hour
- Dang Delicious Brisket Sandwich Recipe
- Blackened Salmon Sliders
- Mini Lamb Burgers
Isn't summer the best! Be sure to use my Memphis BBQ Sauce on this terrific sandwich. How about a great dessert to complete the meal? Try my Clementine Almond Cookies!
Memphis Smoked Bologna Sandwich
Ingredients
- 3 cups wood chips soaked
- 2 to 2½ lbs bologna, sliced thick 6 slices
- ¾ cup Memphis BBQ Sauce
- 1½ cups coleslaw
- 6 soft buns or 12 slices bread
Instructions
- Heat grill to medium (300ºF) for indirect cooking with a drip pan under the grate and arrange smoker box or wood chips in grill. Arrange bologna slices over drip pan and cover grill. Cook, turning once 12 to 15 minutes, just to heat and get a smoky flavor
- Brush with BBQ sauce and serve with coleslaw on buns.
Notes
Nutrition
Try these finger-licking-good BBQ recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe Tara Teaspoon. Photograph Romulo Yanes. Food Stylist Victoria Granof. Prop Stylist Cindy Diprima. Originally published LHJ July 2011
