Kenneth Atkins is one of our dearest friends. He is the district attorney where we live and had this sandwich at a conference he attended. He came home raving about it, and he was right. I have been making it for him ever since. Sometimes we even have it when he isn’t here.
½ cup butter, softened
16 slices sourdough bread
1 tablespoon vegetable oil
Creole seasoning (recipe below)
8 slices thick-sliced bologna
8 large slices of tomato
8 lettuce leaves
¼ cup mayonnaise
Spread the butter over both sides of the sourdough bread. Heat a large skillet over medium-high heat and brown both sides of the bread until all of the bread is browned. Set aside. Add the oil to the skillet and heat over high heat. When the skillet is hot, sprinkle a generous amount of the Creole seasoning over the bologna slices and place in the skillet. Cook until blackened. Place one slice of blackened bologna on top of the toasted bread, layer with a tomato slice, lettuce, and mayonnaise. Cut each sandwich in half. Reheat leftovers in a dry skillet over medium heat.
Makes 8 servings.