Slide into summer with a fried bologna sandwich
By Ryan Cornell
NEW MARKET — Frank Thompson is serving up a bunch of baloney.
That is, of course, after he’s done frying it.
A cook at Kathy’s Home Cooking Cafe in Downtown New Market, Thompson has lost count of the number of fried bologna sandwiches he’s made in the past year. He estimated he’s gone through about three or four rolls of the meaty treat, each of which yields about 25 3/4-inch bologna slices.
He said he uses a little bit of oil, a little bit of salt and pepper and a little bit of grill.
“You know, I’ve never really timed it,” he said. “I’ll start it off, get it heated thoroughly through and put the final blackening touches on it closer to when everybody’s orders are ready.”
Thompson recalled growing up in Deerfield and eating the summer sandwiches fried up by his grandparents, back when the bologna was encased in cloth and its ingredients were still a bit of a mystery.
“They still make it [cloth bologna], but it’s not like what it used to be after they found out they were actually putting horsemeat into it,” he said. “But it was around for years, even when I was a little kid.”
He said Kathy’s fried bologna sandwich has become a popular breakfast item, topped with a fried egg and cheese. Although he’s partial to fried bologna and sharp cheddar, he said you could doctor it up any which way — bacon, mayo, lettuce, tomatoes, fried onions — and still end up with a delicious snack.
“Some of the combinations that people can come up with,” he said. “If you got it, and she’s got it written on the ticket, we’ll make it.”
Fried bologna sandwiches come with potato chips and a pickle spear and sell for $2.50. Kathy’s Home Cooking Cafe is located at 9478 Congress St. in New Market.
Contact staff writer Ryan Cornell at 540-465-5137 ext. 164, or firstname.lastname@example.org